Text 33863, 92 rader
Skriven 2010-01-24 14:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: netting
===============
-=> Quoting Dave Sacerdote to Hap Newsom <=-

 DS> My advice for anyone wanting to start out, though, is to look
 DS> locally first.  The casings, for example - I pay a couple of
 DS> dollars each for beef bung ends (the big beef intestinal casing 
 DS> in which the capicola cures) at a local Italian market.  They're
 DS> almost five bucks each at sausagemaker.com, and double that 
 DS> just about anywhere else.

And totally free at my sister in law's cattle ranch. [g]


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

     Title: Estonian Blood Sausages (Verivorstid) Pt 1
Categories: Sausages, Offal
  Servings: 4

    1.5 lb pearl barley
      1 lb salt pork
    1/2 lb fresh pork belly
      2 c  chopped onions
      1 TB salt
      3 TB dried marjoram
      1 qt blood
     12    hog casings, 18 inches in
           length

Part I: The Filling

All blood sausages have some kind of grain in them to give the
sausage some shape and absorb some of the blood. In Estonia, they
use barley.

First, bring a large pot of salted water to boil and boil it for
about 45 minutes, until tender. It will take a while so get that
started right off.

While that cooks, take the fresh and salt pork and cut it into
1/2-inch chunks. These are going to provide the main flavor of the
sausage, and you want the pieces small enough to fit nicely into the
casing, but not so small that you can't taste them.  [You'll notice
above that we used salt pork and fresh pork which wasn't belly.
After making these, I think the belly would be a better cut.]

Combine all the pork in a saute pan with plenty of room for it all
-- cook in two pans if necessary. Start it over medium-low heat with
a splash of water. This bit of water will help the fat begin to
render from the pork, so that it will become its own cooking medium.
Once the fat begins to render, increase the heat to medium and
continue cooking as the pork begins to brown.

At some point, you'll notice that substantially less steam is coming
out of the pan, and it's doing more sizzling. This means that most
of the water has left the pan and you're ready to add the onions.
Toss them in and continue cooking until the onions are soft and
browned. Altogether this sauteeing process should take a half hour
or more.

When the barley is tender, drain it and transfer to a large bowl.
Add the dried marjoram and salt, then scrape in the cooked pork and
onion mixture. Make sure to get all the fat from the pan into the
bowl, as that's extremely important for good flavor. It's a good
idea to throw some of the barley into the pan to soak up the last of
the good juices and bits.

Stir the pork and barley and spices together well and allow to cool.
Taste for seasoning--it should be at a salt level you'd like your
sausages to be. In a little while you'll add the blood, and then you
can't taste it for salt anymore.

Make sure the barley mixture is completely cool before pouring in
the blood, otherwise you risk coagulating the blood and ruining
everything.

Pour it in and turn it into the barley carefully. You don't want to
jostle it around too much and create foam.


  From: Thepauperedchef.Com             
 
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Cheers

YK Jim


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