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Four men and a pig

February 10, 2010
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A family affair: Italian sausage-making

A great new series of short films at the Guardian right now… the 2nd instalment follows Tim Hayward and the Zoccola family as they turn some of the pig butchered last week into a variety of sausages, pancetta, coppa and guanciale.

First taste test

January 23, 2010

The proof as they say is in the pudding! Our first sausage experience moved into the taste bud department as we grilled up some of the first produce.

Some of the sausages burst due to a few minor mistakes we’d made at the filling and twisting stages.

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The first sausage

January 22, 2010
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After plenty of research reading some books and online materials we ventured out for our first sausage.

We chose to start with an adventurous spicy sausage from Cuba. Mixing crushed dried chillies with sweet chilliy sauce with 6 cloves of crushed garlic.

We used about 5g of chillies although the recipe we had was asking for 10g. We already know this brand of chilli well and its extra hot so we held back out of wisdom and kindness to our digestion.

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The Bradley Smoker

January 21, 2010

So we have our Kenwood mixer. Which is god in this kitchen. It creates everything. Some of the recipes we’d like to try need smoke curing. Some research has started into what sort of smoker we should choose? Traditional out door burner, propane cabinet or indoor electric?

At this stage we seem quite impressed with the Bradley smoker. It seems ideal for starters. Very controlled environment and a variety of cures and smoke tablets.

The Bradley Smoker is a unique smoke house sold complete with its accompanying smoke generator in which flavour bisquettes are burned for 20 minutes each so that the temperature does not fluctuate, thus eliminating the high temperature gases, acids and resins that can distort the flavour of smoked food. It is light enough to carry and is about the size of a small fridge.

For summer time we’ll look at some pictures and build our own. But for now electric is looking nice.

Welcome to US

January 21, 2010
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Inspired by many night’s drinking in various smokey huts in the surrounding valleys of Prague, we here in New Brighton have decided to invest in a smoking hut and sausage making machine.

This blog will chart our adventures in sausage making, smoking and bread making.  You’ve heard of urban bee keepers, well now meet the urbanist smokers.

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