Topic: Kirstie's Sausages

[GillE]

According to Channel 4 last night, it's possible to go from being a complete novice to being a champion sausage maker overnight.  Well done Kirstie Allsopp!

All you need to do is buy in sausage meat (already minced, of course), mix it with some secret spices from a butcher who wants to be on telly, then stuff the mix into sausage casings (skins) and Bob's yer uncle.  Easy !  Then you enter a country show for the best sausages in the area, competing against professional butchers, and scoop first prize.

Now we all know everything about it, expect country shows to be overwhelmed next year with lots of novices expecting first prizes for their first attempt.

Of course, it's all true - it was on the telly  .

[Rik]

 

Does she do anything useful?

[Simon]

I thought she sold houses, not sausages. 

[Rik]

Not anymore...

[Clive]

Oh I've made my own sausages!  I bought the skins over the internet and added my own secret spices which were sage, rosemary and thyme.  Damn!  My secret is out.   

[Simon]

How did you stuff them?   

[GillE]

Oh I've made my own sausages!  I bought the skins over the internet and added my own secret spices which were sage, rosemary and thyme.  Damn!  My secret is out.   

You fool!  You'd never catch me telling anyone that my secret ingredient is allspice...

Sage and rosemary in the same sausage?  How curious.



I was discussing my home-made sausages the other day with our butcher.  He said they couldn't be that good or I'd be selling them.  I said I bought the meat from him.

 

[GillE]

I... added my own secret spices which were sage, rosemary and thyme. Damn!  My secret is out.

The secret being that you can't you can't tell the difference between herbs and spices?

 

[Rik]

[Simon]

[Clive]

The secret being that you can't you can't tell the difference between herbs and spices?

 

   You win!  I have a sausage making machine.  All you do is pull the skin over the nozzle and pump it full of sausage mix.  The sage and rosemary seemed to work OK and everybody enjoyed them.  I used to make my own beefburgers and f****ts too!

[Clive]

Strange word filter!   

[Rik]

Indeed, what does it have against bassoons? 

[Clive]

 

[GillE]

Beefburgers... yum!

I made a batch t'other day with nothing other than rump steak, a little rusk (no, not Farley's rusk - proper, home-made butcher's rusk) a bit of chopped shallots and some secret seasoning that's well known all over the web (just search for Oddley's Bonza Burgers).

Fabulous!  The rusk held in enough of the juices to bind the burger, the shallots gave a piquancy and the seasoning brought out the flavour of the meat.  Okay, the rump had been hung for 28 days and it was going to taste fab anyway, but every little helps (as Mr Tesco would say).  Oh, and 4lb of this garnet coloured rump only cost £22, it made loads of 2oz burgers and each one was as satisfying as a portion of steak.

Bring on Donald Russell - I'm ready!     .