Text 10361, 84 rader
Skriven 2008-07-11 18:02:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av BJöRN FORSSTRöM
Ärende: Sausage for BBQ
=======================
 Hi, Björn,

 BF>>> A test here on 15 different <subj> showed that some of them only
 BF>>> contained 40% meat. The rest was potatoe and water.
 BF>>> The best contained 83% meat.

 JM>>  I think that must be a Swedish theme for sausage!

 BF>> I don't know what you mean.

 JM>  Well, I never heard of any potato included in any
 JM>  sausage outside Swedish ones. Most include cereal
 JM>  products if not all meat and spices. Not that
 JM>  potato in sausages is bad, but it is unusual to
 JM>  many of us. How does it affect the keeping
 JM>  qualities of such sausages?

 BF> No better or worse than anything else I guess.

 Well, now Jim Weller has done some of the research, and
 apparently potato in sausages IS sort of unique to
 Swedish cooking. If it works, it's good, of course.
 I need to try this, I guess. See, you didn't know
 you had a culinary secret to the rest of the world
 until now.

 JM>>  so I cajoled my mother into buying a little and cookng
 JM>>  it up for us to try. It's been a long time, but I
 JM>>  don't think they had much in them BUT potatoes, other
 JM>>  than being stuffed into natural casings. Strange to me.

 BF>> Hmmm...to ma toe...eh..to me too.

 JM>  OK, maybe just a regional oddity.

 Maybe the meat was mostly pork. Pork is good,
 but not assertive, so maybe I missed it.

 BF> Must be. Perhaps down at the south, there they have strange food with
 BF> much influence from Denmark. Right now we have friends here from the
 BF> north and they haven't heard of it either.

 And you cannot predict what happens to recipes when
 emigres to US come here and start adapting!

 BF>> We have Falukorv (Falun is a town and korv is sausage) that is
 BF>> nameprotected in the EU. To be able to call it Falukorv it must follow
 BF>> certian rules and that isn't always so and today they have found that
 BF>> some have added up to 38% extra water.

 JM>  Naughty!

 BF> All to make money.

 You meant Americans aren't the only ones guilty
 of such? Trouble is, inferior product loses customers
 eventually.

 BF>> The recipe for Falukorv dates back to 1200. During 1500 to 1600 the
 BF>> Germans learned the Swedes how to smoke the meat and make even better
 BF>> sausages. Around 1870 they started to make it in a small slaughter house
 BF>> and 1890 it was finally called Falukorv.

 JM>  If I ever get to travel to Scandinavia, I hope I can
 JM>  try this, it sounds interesting.

 In the meantime, I might try other Scandinavian ideas
 of sausages if you want to send recipes!

 BF>> They made rope from the skin of the oxes to use in the most famous mine
 BF>> here in Sweden and then they had to take care of the meat as well.

 JM>  Ha! Rare that the meat of a domestic beast is considered
 JM>  a byproduct, though fur-trappers do that with their
 JM>  catches, which often are not good eating.

 BF> Another very famous byproduct from that mine was to make red paint
 BF> from the smashed stones after they had taken copper.

 Waste not, want not! Very clever.

 Joan
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