Text 16774, 89 rader
Skriven 2008-11-23 21:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: WTF chili
=====================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> orange juice, spelt, shiitakes AND sour cherries that calls
 JW> itself chili! Imagine that.
 
 DS> Title: Fruit 'n' Mushroom Vomit
 DS> Fixed that typo for you.

A much more accurate title!


Here's something as bit more palatable:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Mr. Dave's Sausages Made-O'- Bacon Project Part 1
Categories: sausages, bacon
  Servings: 4

           salt pork
           bacon
           seeded rye bread
           egg
           cracked black pepper
           crushed red pepper
           white wine
           casings

Bacon Sausages. That's Right, Sausages. Made Out Of Bacon.

I know I have been belaboring bacon with the past few posts. It is
kind of a fad among food bloggers lately, but I have had a few bacon
inspirations that I have found worthy of sharing as of late. This
will be my last bacon-centric post for a while. I promise. I am even
planning a vegan post next to cleanse the system. 

I was left with some extra salt pork and bacon after my latest bacon
dishes (Peanut Butter and Bacon Sandwich and Bacon-Wrapped Bacon),
so I decided to combine the two quintessential breakfast meats,
bacon and sausage, into one delicious tubular form. I started with a
hunk of salt pork and a package of bacon.

I cut the lot into chunks to fit into my meat grinder.

I started by putting these threw the coarse plate in my meat grinder
attachment to my trusty Kitchen Aide mixer (for an introduction to
Lurlene the Mixer see my other sausage making post). Here is an
action shot-

I wanted to keep the sausage mixture as close to pure bacon as
possible, but anyone who has made their own sausage knows, only meat
sausage has kind of a funky texture. Bacon and salt pork have a very
high fat content and I figured that by themselves this would lead to
a lot of shrinkage and malformation of the cooked sausage. I ground
about 4 nice slices of seeded rye bread into the mixture and added
an egg, cracked black pepper, crushed red pepper, and a splash of
white wine. The bread and egg will serve as nice binding agents and
the white wine will add just a little bit of acidity to cut the
fatty/porky flavors. The red and black pepper will add a nice spicy
kick-

I let the flavors of the mixture meld in the fridge for a couple
hours. Then I got the casing ready. I am using a natural casing from
the Syracuse Casing Company. These ones are about an inch in
diameter and nice and thin.

I fed the mixture through my sausage stuffer and formed nice, chubby
two inch links.

Frankly, they looked awesome. Like chubby, delicious, bacon-monster
larvae. I felt that they would benefit from a night in the fridge to
let the consistency improve, the fat to cool, and the flavor to
marry. I am shivering with expectation as to how they will cook up.
Alas, this must wait until tomorrow, so stay tuned ye bacon lovers
of the interwebs!!! I shall post the completed dish tomorrow. 


  From: Dave Guilderland Http://Ridiculousfood.com
 
MMMMM-------------------------------------------------

Cheers

YK Jim


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