Text 19769, 96 rader
Skriven 2007-08-28 23:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: turkey sausage 53
=============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Chicken and turkey sausage are actually illegal in beef and pork
 JW> raising Texas. [g]

 ML> There are those of us who think that chicken and turkey
 ML> sausage should be, if not downright illegal, at least
 ML> severely frowned upon. I did order the stuff for my
 ML> father in the hospital, though, as it was the only kind
 ML> of sausage that they offered there.

I have yet to come across a satisfactory one although I have
encountered some not bad turkey "ham". It isn't really all that
hammy of course but it's a tasty way to process turkey meat.

 ML> One wonders what "country" this might be from:

 ML> Title: Country Style Turkey Sausage
 ML> 3 tb Quick-cooking oats

Elbonia?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Boudin a L'auvergnate - (French Black Pudding)
 Categories: French, Offal, Sausage, Bacon, Pork
      Yield: 1 Batch
 
           Pig Intestines
           Salt
           Spices
     10 lg Leeks
      6 qt Pig's blood
      6    Onions, white
      2 lb Pork neck
    1/4 lb Bacon, fat & unsalted
           Spinach leaves
           Parsley
      2 c  Cream, heavy
      6    Eggs
           Pepper
           Apples
      2 ts Mustard, prepared
 
  Wash the intestines thoroughly and steep them in a crock with
  salt, spices and the leeks split in two.
  
  Collect the pig's blood in another crock. Stir for a moment; then
  stand in a cool place.
  
  Boil the onions. Cook the pork neck and the bacon, diced, in a
  cocotte, without salting. Add 2 handfuls of spinach leaves and
  parsley previously blanched in boiling water. Cook very
  thoroughly. Allow to cool, then chop finely.
  
  To the finely chopped contents of the cocotte add the pureed
  onions, the eggs, and enough cream to make a paste, and stir well.
  Salt, pepper, and spice generously.
  
  Mix all this with the blood. Fill the lengths of intestines with the
  resulting mixture, tying up one end first and also leaving enough
  empty space at the end you fill from so that it can be easily tied.
  
  Stack the boudins in a cauldron. Cover with cold water, bring to a
  gentle simmer, and cook without allowing the water to boil.
  
  When you can prick the boudins with a steel fork and no blood comes
  out, then they are sufficiently cooked. Take off the heat and allow
  to cool. Cut off lengths of cold boudin. Broil them on an oiled rack
  with grill as hot as possible, until the skin becomes crackly and
  caramelized.
  
  Saute thick slices of apple in a pan with some unsalted bacon. When
  the apple sl;ices are well browned and cooked, pepper them, and add
  the mustard 2 tablespoons of cream.
  
  Serve the boudins on a bed of these apples.
  
  From: The Hundred Glories of French Cooking by Robert Courtine

  From: Kevin Jcjd Symons
 
MMMMM

 



Cheers

YK Jim


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