Discoveries
Oct. 4th, 2009 05:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbaker-Leftover lamb fat from the curvy upstairs neighbor's cousin's free-range lambs (which are well-fed and have a lot of fat) works extremely well when ground up and incorporated into a pork sausage. I probably could have used half of the fat, though - the tester was weeping in the pan. I should have weighed the fat beforehand so I knew how much I was adding. I know better than that!
-Last-minute decision to soak the casings in saffron water won't add much color, since you only left them in for a few minutes. And maybe a bit of white wine vinegar would extract more color too. (This is a documented medieval practice. So saith a couple of recipes on the Google Doc.)
-I am nearly out of casings. Maybe next Monday, when I have a holiday for Columbus Day, I'll drive down to Dittmer's for some more. Granted, I probably won't make any sausage for a while... but otherwise I'll forget and then next time when I've already made the meat mixture I'll discover that I have only one casing left.
What I'm reading: Kate Elliott, Traitors' Gate
-Last-minute decision to soak the casings in saffron water won't add much color, since you only left them in for a few minutes. And maybe a bit of white wine vinegar would extract more color too. (This is a documented medieval practice. So saith a couple of recipes on the Google Doc.)
-I am nearly out of casings. Maybe next Monday, when I have a holiday for Columbus Day, I'll drive down to Dittmer's for some more. Granted, I probably won't make any sausage for a while... but otherwise I'll forget and then next time when I've already made the meat mixture I'll discover that I have only one casing left.
What I'm reading: Kate Elliott, Traitors' Gate
