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.
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.
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.