So last week in cuisine we had two practicals that involved sausages. This first picture is the first round. Any sausage whose official name is "White Pudding" is no sausage of mine. We had to mix a lot of cream into pork and pork fat. Blech. Then we poached them (natch) and then finally sauteed them fast in butter to brown them a bit. It didn't help though. The flavour was ok, but the texture was disappointing. Pudding-like meat inside an intestine casing. Mmmmmm. We served it on apples and onion compote-ish things and had to make a port reduction of some kind to go with it. Mine was kind of a port caramel that I cooked my apples in. Good times.
But the next practical we made REAL sausages. And by real I mean garlic sausages. They were straight up meat and fat and garlic and they were delicious. We made them with a side of yummy green lentils. Very rustic. Very delicious and full of butter. Making sausages is easy enough, but cleaning out the parts for the KitchenAid SUCKS. I would recommend all you home sausage maker wannabes get a manual one that clamps to the country. Jamming meat through the KitchenAid thing is stupid and gives you a lot of air bubbles in addition to hanging your sausage way too high...
So last week in cuisine we had two practicals that involved sausages. This first picture is the first round. Any sausage whose official name is "White Pudding" is no sausage of mine. We had to mix a lot of cream into pork and pork fat. Blech. Then we poached them (natch) and then finally sauteed them fast in butter to brown them a bit. It didn't help though. The flavour was ok, but the texture was disappointing. Pudding-like meat inside an intestine casing. Mmmmmm. We served it on apples and onion compote-ish things and had to make a port reduction of some kind to go with it. Mine was kind of a port caramel that I cooked my apples in. Good times.
But the next practical we made REAL sausages. And by real I mean garlic sausages. They were straight up meat and fat and garlic and they were delicious. We made them with a side of yummy green lentils. Very rustic. Very delicious and full of butter. Making sausages is easy enough, but cleaning out the parts for the KitchenAid SUCKS. I would recommend all you home sausage maker wannabes get a manual one that clamps to the country. Jamming meat through the KitchenAid thing is stupid and gives you a lot of air bubbles in addition to hanging your sausage way too high...
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