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  1. Guest

    Sweet & Hot Sausage Balls

    Sweet & Hot Sausage Balls Serves 25 as Appetizer. 1 lb ground hot sausage, casings removed 1/2 c dry bread crumbs 1/3 c minced onions 1/4 c milk 1 egg 1 T parsley 1 tsp salt 1/2 tsp pepper 1/2 tsp Worchestershire 12 oz bottle chili sauce 10 oz jar grape jelly Sweet and Hot Meatballs Mix first nine ingredients . Shape into 1 inch balls and brown in skillet. Drain fat. Heat chili and jelly until jelly melts. Add meat balls and stir until coated. Simmer 30 minutes. Yield 5 dozen.' Can be frozen and heated just before serving. Keywords: Hors d'oeuvre, Easy, Pork ( RG1329 )
  2. Beef sausages Serves 8 as Appetizer. Most recipes for homemade sausages are centred around pork. For those who don't/can't eat pork this is a good alternative. Becuase beef tends to be drier than pork this requires a relatively high fat level. I was advised by Len Poli at http://home.pacbell.net/lpoli/index.htm to work on the basis of at least 30% fat, personally I found even then the sausages were a bit too dry so I upped it a bit, I go for just under 50% of the weight of bola in fat. The onion will also help with moistness. 500 g Bola/beef shoulder 240 g Beef fat 100 g Onion 20 g Salt 2-1/2 g Pepper 1-1/4 g Smoked pepper 1-1/4 g Cumin seed powder Collagen sausage skins as reqd The recipe makes 16 sausages, based on sausages of approx 10cm long. Put the bola and beef fat into the freezer to cool but not freeze. When cold combine chunks of bola and fat and mince. Try to use a proper meat mincer as this will give the desired texture. Finely dice the onion and prepare the seasoning (salt, pepper, smoker pepper and cumin seed powder. Combine onion, seasoning and mince beef and fat in a bowl. It is worth heating a pan and cooking a patty of the mixture for taste. Alter seasoning if required. A word of warning - the minced meat with onion and seasoning will be left to sit in the fridge overnight so the tastes will change slightly. Ideally the mixture should be left in a fridge overnight, at the very least it should be placed in the fridge to cool down before it is stuffed into the sausage skins. To stuff the sausages follow instructions on your mincer/stuffer. When it comes to cooking the sausages place them in a hot pan/griddle/grill and turn the heat down relatively low and cook for a long period of time. Sausages are not steaks that cook quickly. Give them time to cook, don't hurry things. Keywords: Kosher, Intermediate, Beef ( RG1379 )
  3. Sweet Sausage Rolls 1 pkg puff pastry or, 1 tube, crescent roll dough 24 miniature smoked sausage links 1/2 c butter, melted 1/2 c chopped nuts 3 T honey 3 T brown sugar Separate crescent rolls into triangles. Cut each length-wise into 3 triangles. If using puff pastry do the same with it. Place a sausage on the long end and roll up tightly. Set aside. Combine the remaining ingredients in an 11x7x2 in baking dish. Arrange sausage rolls, seam side down in butter mixture. Bake uncovered, at 400, for 15-20 minutes or until golden brown. Keywords: Hors d'oeuvre, Easy ( RG197 )
  4. Onion Confit this recipe is really a collaboration of some of the finest of eGullet, including fifi and woodburner. I am indebted to both of them. For without them, I should never have known the joys of confit! 1/4 c butter 1/4 c EVOO 1 T demi glace 3 T sherry and or port 1 T brown sugar 7 large onions sliced, enough to fill crock pot optional, thyme, bay leaf Throw everything in the crockpot and stir it up. Put crock pot on high till you go to bed. Stir before going to bed. Turn crock pot down to low for overnight. Turn crock pot back up to high for another couple of hours when you wake up. Time about 18 hours all told. Note: Onions may vary as to water content. The onions used in this recipe are regular cooking onions. Keywords: Side ( RG1010 )
  5. Guest

    1hour Onion Confit

    1hour Onion Confit This is a great accompiament and goes with all sorts of grilled meats as well as a simple topping for canapes,bruschetta or pizza. This technique is also alot quicker than the traditional one, a bit more labor intensive though, same amazing flavor though!!! 6 white onions,sliced about 1/2 inch wide 2tbsp butter 2tbsp olive oil pinch of salt 1cup white wine 1/4cup sugar 7cups chicken stock Saute white onions in a large heavy bottom pot, stir occasionly until very dark brown about 15min, don't worry if the bottom is getting dark this is where the rich sweetness comes from. Deglaze with the wine, wait till almost evaporated then add the sugar along with one cup of stock, keep trying to scrape up as much browned bits as possible. Let the stock completely evaporate until onions are just wet. Continue adding stock one cup at a time, waiting till one cup as reduced until adding the next.Test the onions around 5 cups keep adding stock till they dissolve in your mouth. Keywords: Vegetables, Side ( RG976 )
  6. Duck and Sausage Gumbo The original recipe, Gumbo with Herbs (read greens) came about after my trip to New Orleans in the late 60s. My boss had suggested we try the gumbo at Felix's Oyster Bar and I came home and tried to duplicate it to serve at my restaurant, Cherotree. We had boned about 16 ducks for a special Christmas dinner so had a lot of duck stock on hand. There wasn't quite enough left for another weekend (I served about 30 persons on Friday and Saturday by reservation, fixed menu)so I added a little more stock, some duck and sausage meat for this recipe, which was even better. It's still a big recipe, but freezes very well. I used spinach, turnip greens and mustard greens. Possibly kale or collards would work also. Roux 1 c duck fat 1-1/3 c all-purpose flour The trinity 1 c chopped onion 1 c chopped red or green peppers 1 c chopped celery Soup: 6 qt duck stock 3 lb canned tomatoes, pureed 4 10-ounce packages frozen greens, combination of your choice 1 10-ounce package frozen okra with tomatoes (or omit) Seasonings Red pepper flakes Hot pepper sauce Salt and black pepper Thyme 2 bay leaves Meat: 1 lb sweet or hot Italian sausage Meat of 1 duck For serving Hot cooked rice In a heavy stock pot, make a fairly dark roux of the fat and flour. I cook over a low heat for a long time, stirring occasionally, for about 1 ½ hours, but you can do it faster. Add the onion, peppers and celery, and stir and cook until they are soft. Add six quarts duck stock (all at once), tomatoes, greens and okra. Stir until it comes to a boil. Add seasonings and simmer for about 5-10 minutes. Don’t overdo the seasonings, you will be correcting them later. Cool soup and refrigerate overnight for flavors to blend. If you leave soup in the pot, use ice water in the sink to cool faster. Next day, bring soup to a boil. Cook Italian sausages, drain and dice. Add with duck meat to the soup. Let simmer until ready to use, then adjust seasonings. Thin with additional duck stock, if needed. Serve in soup plates with a scoop of rice in the center. Keywords: Main Dish, Soup, Intermediate, Duck ( RG872 )
  7. Bacon and Caramelized Onion Tart From Charlie Trotter. It really is a great tart...And it's obviously a savory course not a dessert tart... DOUGH 2 c flour 1/2 tsp salt 1 c cold unsalted butter, chopped 2/3 c ice water FILLING 3 large yellow onions, julienned 2 T unsalted butter Salt and freshly ground black pepper 1 lb bacon, julienned 1 egg yolk 1/2 c heavy whipping cream 2 tsp fresh thyme leaves TO PREPARE THE DOUGH: Place the flour, salt, and butter in a medium bowl. Using a pastry cutter or fork, cut the butter into the flour until it forms pea-sized chunks. Add the water and mix with a fork until the dough just comes together (it should have visible streaks of butter). Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. TO PREPARE THE FILLING: Cook the onions with the butter over medium heat, stirring occasionly, for 15 to 20 minutes, or until the onions are golden brown and caramelized. Season with salt and pepper and cool to room temperature. Cook the bacon in a large saute' pan over medium heat, stirring occasionlly, for 15 to 20 minutes, or until crisp. Drain on paper towels and cool to room temperature. Combine the bacon with the onions. Preheat the oven to 375 degrees. Whisk together the egg yolks, cream, and thyme in a small bowl. TO PREPARE THE TART: On a floured surface, roll out the dough 1/8 inch thick, and then press into an 8-or9-inch tart pan, trimming any excess. Spoon the onion-bacon mixture on top of the dough, pour in the cream mixture, and top with freshly ground pepper. Bake for 40 to 45 minutes, or until just firm to the touch and a light golden brown. Cool slightly before cutting and serving. INSIGHTS: THis tart can also be cut into 1-inch squares for canape's. To prepare the canape's ahead, cook according to above. Just prior to serving, cut the tart into 1-inch squares, place the squares on a baking sheet, and place in a 350 degree oven for 10 minutes, or until warm. Keywords: Appetizer, Tart, Hors d'oeuvre ( RG527 )
  8. Duck Leg Confit Potstickers Serves 4 as Appetizer. These are seriously decadent potstickers. I devised this recipe as part of a Duck Three Ways dinner wherein over the course of three days I dismantled a whole duck using various parts for various things, including rendering fat, making stock and confiting the legs. If you're super-ambitious and do it my way, you'll have duck stock and duck fat on hand as this recipe calls for; otherwise, substitute chicken stock and peanut oil or whatever you have on hand. 2 confited duck legs, bones discarded and meat shredded 2 c sliced shiitake caps 1/2 c sliced scallions splash fish sauce 1 tsp grated fresh ginger 1 tsp grated fresh garlic pinch Five Spice powder pot sticker wrappers 3 c duck stock 3 T duck fat 1. Saute shiitakes in duck fat over high heat until most liquid has evaporated and they are beginning to brown. Meanwhile, reduce about 1 C duck stock in a small saucepan over medium heat until it's almost syrupy in consistency and tastes sweet. Also, warm a couple of cups of unreduced duck stock over low heat in another saucepan. 2. Combine mushrooms, duck meat, scallions, fish sauce, ginger, garlic and Five Spice powder in a bowl. 3. Place a teaspoon or so of the duck mixture in the center of a potsticker wrapper; wet half of the edge with water and seal, pinching and pleating one side. If you prepare more potstickers than you're going to want to eat, they can be frozen on cookie sheets then put into freezer bags for later. 4. When all potstickers are sealed, heat a flat-bottomed pan over medium-high heat, melt enough duck fat to thinly cover the bottom, then add the potstickers. 5. Cook undisturbed until the bottoms are browned, 3-5 minutes, then enough unreduced duck stock to cover the bottom of the pan about 1/2 inch deep and cover the pan. 6. Cook until most liquid is absorbed, then uncover and cook until remaining liquid evaporates. While potstickers are cooking, make a dipping sauce by combining the reduced duck stock 1:1 with soy sauce, then adding a little rice vinegar, brown sugar (if the duck stock isn't sweet enough), and sesame oil. Serve potstickers immediately when done. Keywords: Hors d'oeuvre, Appetizer, Intermediate, Duck, Dinner, Chinese ( RG2052 )
  9. Longganisa (Filipino breakfast sausage) 1 kg ground pork (make sure it is fatty ground pork) 1 medium onion finely chopped/minced 4 T vinegar (white vinegar or any strong vinegar) 2 T soy sauce 2 tsp salt 2 tsp pepper 4 T brown sugar 1 T paprika for coloring (most Filipinos add red food dye) 6 cloves garlic, finely minced In a large clean bowl, mix everything up really well. Stuff into casings or make patties or finger-sized rolls for skinless longganisa. Let the meat cure for 6 hours or overnight before frying (I usually don't since I am too excited to eat them). Best served with garlic fried rice on the side with sunny-side eggs. Keywords: Main Dish, Filipino, Easy, Pork, Breakfast ( RG1944 )
  10. jmolinari


    Lardo 300 g salt 1 l water 2 cloves of garlic 9 g fresh rosemary 7 sage leaves 3 bay leaves (i used fresh) 7 juniper berries 1000 g hunk of backfat (as thick as you can find) Make a brine and bring to a boil, add the herbs and let it sit as if you were making a tea (i let it sit covered until it was cool) Put lard in a tightfitting tupperware or non reactive vessle that you don't need for 3 months pour brine with all the herbs over the lard. The lard is going to want to float, so you need to so something to keep it down. I used a clean meatl chain to weigh it down, and then put a weight on top of the tupperware lid. Put in the fridge Flip ever 30 days Leave minimum 3 months. Take it out, rinse and dry very well. Keywords: Appetizer, Hors d'oeuvre, Italian ( RG1728 )
  11. Orange Bacon This is a sweet bacon, but I find it works well in some savory dishes as well. The ingredients are for a small batch (since I generally buy small pieces of pork belly, rather than doing an entire belly at a time). References: Cooking (or curing) from Charcuterie, sausages, terrines, cured meats 1 T Lapsang Souchong Tea 1 T Pure Expressed Orange Oil 1 T Finely chopped dried orange peel 1/3 c Brown Sugar 1-1/2 T Basic cure (Charcuterie: The Craft of Salting, Smoking, and Curing ) 1-1/4 lb Pork Belly, Skin On Prepare the pork belly as normal with the cure mix (as per the cookbook referenced above). Pour the orange oil across the meat side, and then cover the meat side evenly with the dried peel and tea leaves and brown sugar, and then cure for one week as normal. Note: Yes, this really needs the cookbook. But the cookbook is worth it, and I'm not giving advice on meat curing when there is a perfectly good reference readily available. Additional note: I use FoodSaver bags for making bacon, because then I can keep the meat entirely in the cure, and flip it easily in the refridgerator. Keywords: Pork, Easy ( RG1727 )
  12. Sichuan Bacon This is a savory bacon, that I use primarily (but not exclusively) in Chinese cooking. The ingredients are for a small batch (since I generally buy small pieces of pork belly, rather than doing an entire belly at a time). References: Cooking (or curing) from Charcuterie, sausages, terrines, cured meats 1 T Lapsang Souchong Tea 1 T Sichuan Peppercorns 1-1/2 T Basic cure (Charcuterie: The Craft of Salting, Smoking, and Curing ) 1-1/4 lb Pork Belly, Skin On Prepare the pork belly as normal with the cure mix (as per the cookbook referenced above). Cover the meat side evenly with the peppercorns and tea leaves, and then cure for one week as normal. Note: Yes, this really needs the cookbook. But the cookbook is worth it, and I'm not giving advice on meat curing when there is a perfectly good reference readily available. Additional note: I use FoodSaver bags for making bacon, because then I can keep the meat entirely in the cure, and flip it easily in the refridgerator. Keywords: Easy, Chinese, Pork ( RG1721 )
  13. Creamy Cheddar and Potato Soup with Smoked Bacon Serves 20 as Soup. Hello everyone. This is my first post here as a member of egullet. I submitted this recipe to The National Culinary Review magazine back in the April, 2006 edition. I came up with this recipe at work and have been getting rave reviews from it. Sure, it's far from low-fat, but it's a great thing to enjoy by a fireplace on a cold winter night. Enjoy. • 4 Strips of Smoked Bacon, Diced • ½ Medium Onion, Diced • 2 Whole Bay Leaves • 1/3 C Flour • 2 Medium Russet Potatoes, Peeled and Diced • 3-5 Medium Red Bliss Potatoes, Skin On and Diced • 1 Quart Chicken Stock • 2 C Whole Milk • 2 C Heavy Cream • ½ Cup Extra Sharp Cheddar, Shredded • ½ Cup Mild Cheddar, Shredded • 1 T Italian Parsley, Chopped • 3 Dashes of Hot Sauce • Salt and Pepper To Taste Render bacon with onions and bay leaves on medium heat until almost crisp. Remove from pan and set aside, discarding bay leaves, leaving fat behind. Add flour to create a roux and mix completely, cooking about 5 minutes. Add all liquids and peeled russet potatoes to cooked roux, cook until potatoes are thoroughly cooked, stirring occasionally. Blend with stick blender until potatoes are completely pureed. Add diced red bliss potatoes and reserved bacon and onion mixture. Simmer until red potatoes are just fork tender. Carefully stir in shredded cheddar cheeses until completely melted, check seasoning, and then add hot sauce, salt and pepper accordingly. Serve with crispy rustic accompaniments such as fried potato sticks, gaufrette potatoes, or crunchy parmesan croutons. Keywords: Soup, Potatoes, Easy ( RG1897 )
  14. Curing Lop Yuk (Chinese Bacon) Lop yuk or Chinese bacon is a fantastic ingredient in a number of Chinese dishes, most notably Naw Mai Fon or Chinese sticky rice (Click here for Russell Wong's great recipe). It's also great simply sautéed in scrambled eggs. To see a few photos, click here. To participate in a topic devoted to curing lop yuk, click here. To prepare lop yuk you'll be doing some dry curing, which requires a few special things. First, you'll need dry curing salts a.k.a. DC or DQ #2; I get mine from Butcher Packer in Detroit MI. You'll also need a dry (under 50% humidity) and cool (under 60F) place to hang the lop yuk to cure -- on a porch, covered by cheesecloth, if your weather is perfect! -- and a little fan for air circulation is a good idea. Finally, plan for about ten to twelve days of curing, start to finish. One final note. Multiple batches of lop yuk testify to the fact that using a quality shaoxing wine in this recipe makes a significant difference. Most decent Chinese markets should have non-salted shaoxing available for about $7-10. If you cannot find such shaoxing, then cooking (that is to say, salted) shaoxing can be used, but you should cut down on the added salt. Thanks to Ben Hong, jmolinari, Michael Ruhlman, and the folks at the Chinese American Market, on Park Ave in Cranston, RI, for their help in developing this recipe. 1-1/2 kg pork belly (about three pounds) 3 g DC #2 dry curing salt 10 g kosher salt 20 g sugar 60 g dark soy 60 g (light) soy 60 g shaoxing or sherry 1. Cut the pork belly into strips that are 2" wide and as long as the belly. You should not remove the skin. Strive for strips that are of consistent thickness, if possible. 2. Combine the dry and then the wet ingredients and mix well. (If you are using cooking -- that is to say, salted -- shaoxing, do not include the kosher salt.) 3. Place the pork belly strips in a large ziploc bag and add the marinade, mixing well. Marinate the pork for a day or two, moving the strips around occasionally to distribute the marinade. Remove the pork from the marinade and dry the strips with paper towels. Tie a 10-12" piece of kitchen twine at the top of each strip, and then tie the twine to your drying line. Hang the strips in your cool (60F or lower) and dry (50% humidity or less) area for seven to ten days. If the temperature or humidity rises a bit for a day or so, that should have no lasting effect. However, several days significantly over 50% humidity will slow things down quite a bit, and several days significantly over 60F temperature will be dangerous. When the strips are fully cured, they'll have lost that squishly feeling even at their fattest points and will feel firm but not utterly inflexible. You're going for the density of a good, firm salami: there should be a little give throughout the piece when you squeeze it, but anything even remotely mushy in the interior isn't ready yet. Once they are fully cured, you can store them in a cool, dry place (they'll drip lard if it gets too warm, by the way) or in the fridge or freezer for a good long while. Keywords: Intermediate, Pork, Chinese ( RG1652 )
  15. Sausage Diary, Day 24, 11/22/2002 I’ve now had three weeks to think back on my kielbasa project and I couldn’t have been happier with the outcome, my local friends were all really pleased with the outcome as well as my grandparents and the recipients on the East coast. If it wasn’t for the fact I’m moving this weekend (don’t worry Pac NW folks, just to another part of Seattle) I would have already have done another batch or two. But don’t worry, more sausage and my new smoker is eventually on the way. So this diary entry basically summarizes the results of the first batch of kielbasa. First will be my thoughts then I'll follow them with a professional's opinion. I felt that the unsmoked kielbasa’s flavor wasn’t strong enough and this feeling applies to the smoked links as well since the smokiness was the most predominant flavor even with the second batch and soaking the first batch. Now for a comparison: a week later all of my cased sausage was gone (this is a good thing) so I purchased some commercial “smoked” kielbasa for some red beans and rice. If the package didn’t say smoked I never would have guessed, but this is a national brand that is produced and distributed on a national level and I’m sure they comply with whatever regulations stipulate the minimum amount of smoking to be declared “smoked.” Anyway, the biggest difference I could detect aside from the smokiness is the strength of pepper. My kielbasa was definitely under peppered; I credit jhlurie for noticing this on his own. And of course, I thought that my kielbasa could use at least 50% more garlic and will probably use 100% more garlic in the next batch. Hopefully I can overshoot! As for the rest of the sausage, I thought the texture of the ground meat was perfect though the first batch’s casing/skin was too tough. But the tough and wrinkled skin was due to smoking that batch too long, resulting in the pork fat rendering out and leaving too much casing. I was quite happy with the mouthfeel of my kielbasa and am quite proud of how smooth it was. But forget the amateur’s opinion, my Grandfather received some of my kielbasa and my Grandmother prepared it, both of whom used to make kielbasa back in the day. Here’s his response: Not only that, my Mother and I have been talking about the kielbasa as well: As she has always told me, the kielbasa was basically pork , beef and garlic, but here’s her most recent email regarding the kielbasa: Great, NOW she tells me. (sssh! she’s reading this, don’t tell her!!!) So in summary, I had a tasty product but a product that wasn’t exactly kielbasa. I still have at least 2lbs of uncased kielbasa sitting in my freezer and (hopefully) the week after Thanksgiving I’ll start on my second batch of sausage and I’ll make an attempt on round 2 of the kielbasa chronicles as well as take a stab at a whole new sausage paradigm which is at this point Italian sausage. Oh, I really don’t have any new pictures but I thought I’d at least show you where I’ve been writing all of these journals: That and this picture taken less than 15 minutes from where my parents live in Upper Michigan, an area that is serious about it’s deer hunting: FYI the new deer hunting season is about to start! << Previous Installment edited for content, basically somebody didn't like the fact I was drinking Black Velvet so it's been replaced with Rum and Crangerine.
  16. Does anyone know any mail-order or online delis in the UK that sell a good slab of pancetta. At the moment all I've been able to find is the pancetta type lardons that the supermarkets sell. Thanks Ian
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