What should I make?
- Thread starter Spookism
- Start date
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Coodgee
Well-Known Member
beer
Yob
Hop to it
Erm.. Dunno about that combo, I tried it once..
Once
Once
micbrew
Well-Known Member
sierra Nevada sounds ok ... ditch the summit but
GrumpyPaul
Well-Known Member
bolfenk said:
Thats not a salami recipebolfenk said:
Kranjska klobasa - Recipe!
INGREDIENTS
4 1/2 pounds coarsely ground pork shoulder
6 cloves crushed garlic
1/2 cup white wine
1 tablespoon freshly cracked black pepper (or to taste)
1 tablespoon sweet paprika (optional)
2 tablespoons salt
1 tablespoon saltpeter, if cold smoking (if using, decrease salt to 1 tablespoon)
1 cup finely chopped onions (optional)
4 slices torn-up bread (optional)
1 cup cold water
About 8 ounces hog casings
PREPARATION
1. Soak crushed garlic in wine overnight. Soak casings in lukewarm water about six hours. In a large bowl, mix ground pork, pepper, paprika, if using, salt, saltpeter, if using, garlic-wine mixture, and onion and bread, if using. Add water and mix well. Cover with plastic and refrigerate for several hours for the flavors to meld. Remove from refrigerator and mix by hand again. Fry up a small patty to make sure the seasonings are to your liking.
2. Take casings out of water and rinse several times by letting cold water run through the casing. Fill casings with meat mixture, being careful not to leave air pockets. Twist into uniform lengths. Smoke the sausages for two to three days. Fresh sausage may be pan fried or roasted in oven.
3. To prepare sausage you have smoked, place in cold water and bring to a boil. Remove from heat, cover and let sit in hot water for 10 minutes. Drain and serve.
INGREDIENTS
4 1/2 pounds coarsely ground pork shoulder
6 cloves crushed garlic
1/2 cup white wine
1 tablespoon freshly cracked black pepper (or to taste)
1 tablespoon sweet paprika (optional)
2 tablespoons salt
1 tablespoon saltpeter, if cold smoking (if using, decrease salt to 1 tablespoon)
1 cup finely chopped onions (optional)
4 slices torn-up bread (optional)
1 cup cold water
About 8 ounces hog casings
PREPARATION
1. Soak crushed garlic in wine overnight. Soak casings in lukewarm water about six hours. In a large bowl, mix ground pork, pepper, paprika, if using, salt, saltpeter, if using, garlic-wine mixture, and onion and bread, if using. Add water and mix well. Cover with plastic and refrigerate for several hours for the flavors to meld. Remove from refrigerator and mix by hand again. Fry up a small patty to make sure the seasonings are to your liking.
2. Take casings out of water and rinse several times by letting cold water run through the casing. Fill casings with meat mixture, being careful not to leave air pockets. Twist into uniform lengths. Smoke the sausages for two to three days. Fresh sausage may be pan fried or roasted in oven.
3. To prepare sausage you have smoked, place in cold water and bring to a boil. Remove from heat, cover and let sit in hot water for 10 minutes. Drain and serve.
