Text 33710, 89 rader
Skriven 2015-11-27 11:29:46 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: liver and living 566
============================
> Gail has a favored brand of braunsweiger -- Oscar Mayer.  For some
> reason it has not been available at many of the local stores.  The only
> chain within reach that carried it was Weis.  

That is or was a good product.

Earlier this week, we went
> to Laurel where the closest Weis is, and it seems that even they have
> stopped carrying it -- bummer. 

Too bad - can you inquire of the company where you
can still get it locally?

Uncertain why that should be since many
> stores carry other Oscar Mayer products, but are now carrying Jones
> brand braunsweiger -- not the same to her.

Jones is a perfectly worthy product, though in
fact not the same (I find it darker in color and
taste and with a more bitter undertone).

--

> it).  She said that she would not recomend MM because of their
> inconsistency, 

... and general badness. Pity, I used to like the
stuff and tout it.

and recommended another brand called Hancock's President
> reserve, single barrel.  In fact she said that if we did not like it,
> she would refund our money after we had drunk about an inch of the
> bottle.  We got a bottle and it will go under the tree this year.

I'm not familiar with it, but then there are a lot of
brands now - when I was growing up, there were fewer
than 10% of what is available now.

> I believe that Wegmans had some, at least a while back.  They were in a
> glass case on a bed of sawdust or the like, and with a key lock on the
> case.

Still puffery I think.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Highland Sausage Roll
 Categories: Meats, Appetizers, Sausages
      Yield: 4 servings

     10 oz Venison (trimmed weight)            3 tb Port
      6 oz Belly of pork (trimmed wt.)              Allspice, thyme or
Worcester
      2 oz Pitted prunes                       1 lb Ready-made puff pastry
      1 sm Onion                               1    Beaten egg to glaze
           Remains of a pot of tea

  Mince the meats fairly finely, chop the onion very finely and mix
together.
  Season with a good grinding of pepper - but no salt - and some allspice,
  thyme or a few shakes of Worcester sauce.  Pour on the port and mix well,
  then cover and leave for several hours or overnight to allow the flavours
  to blend.  Cover the prunes with cold tea and leave to soak for several
  hours.

  Season the sausagemeat with salt and roll it into a long, fat sausage
  shape.  Roll the pastry out to a rectangle and lay the "sausage" down the
  length of it.  Lay the whole drained prunes on top of the meat.  Damp one
  long edge with beaten egg, roll up carefully and seal.  Alternatively you
  may like to enclose the sausage in a decorative pastry plait.  In this
  case, roll the pastry out to a square, lay the "sausage" down the centre
  and place the whole drained prunes on top.  Cut the pastry diagonally
into
  1/2-inch strips on either side of the meat.  Damp the end of each pastry
  strip with beaten egg then fold the strips alternately from each side,
over
  the meat to create a plait effect.  Seal the pastry ends.

  Slide the pastry parcel on to a damp baking sheet and glaze the top.  If
  you have made a sausage roll, decorate it with pastry leaves and make one
  or two steam slits in the top of the pastry.  Bake at 425 F (220 C) gas
  mark 4 for a further 25 minutes or so.

  Source: Philippa Davenport in "Country Living" (British), November 1988.
  Typed for you by Karen Mintzias

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