Guest guest Posted June 28, 2000 Report Share Posted June 28, 2000 Hi Gillian. I would love to send some sausages if I can get up to Yonkers anytime soon, I cannot drive now so I have to find someone willing to take me. There is a company called Dairy Gold out of Totowa, NJ that you can order them from, they have the black and white pudding as well as butter and sausage and bacon. I can try to find an 800 number for Bunny if she is still interested. The only reason I don't get them from there is because they are frozen and the butcher in Yonkers makes hem fresh. I have to tell you that I have only joined the group one week ago and I am so impressed with everyone, what a nice group of people. I especially enjoy your wit that the Irish are so well known for. Both my parents are from Ireland and my sister and I are the only two Yanks! All of our aunts and uncles and cousins remain in Ireland so it is nice to be reminded of them. I wish you well. Michele Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 8, 2008 Report Share Posted November 8, 2008 --- Renate <haecklers@...> wrote: > Some people here before have said the fat of the animal is of more > value than the meat - I've been reading lots of sausage recipes and > am coming to wonder how much dry/cured sausage our ancestors ate. Renate, I'm guessing that for at least 500 to 1000 years or possibly more, sausage has been a popular food at least in Europe and America. > But you can cure the meat with herbs, salt, and > let it air dry and it will last through the summer without > refrigeration, and it is often eaten RAW (I always wondered about > the redness of pepperoni and summer sausage!) I think they cured mainly with salt peter, which is sodium nitrite and gives the meat a nice red color. That's a big reason why it's popular with sausage vendors today. > I'm starting to think that sausage may be VERY NT. I like sausage too, but I'm concerned about eating a lot of sodium nitrite. I've been able to buy bacon from Wellshire Farms that is cured with just sea salt, so I'm guessing it should be possible to do that with sausage as well. The product may need to be frozen if not eaten within a few days, however. I'm not sure that would work raw. > BTW, I just made some pork sausage from shoulder roasts, with dried > cranberries and apples added - YUM! Sounds good to me Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 9, 2008 Report Share Posted November 9, 2008 You don't need the nitrate/nitrite for fresh sausage, but you'd probably eat that cooked. For aging them, it depends on how brave you are as it prevents botulism, which is a rare problem, but can be deadly. I've read that the presence of vitamin C will prevent the nitrates from turning into nitrosamines, which are the carcinogens they can sometimes break down into. I wonder how well it would work to do something non-traditional like dry the meat in thin patties in a food dehydrator instead of air drying links of it. Evidently one problem is that the outside can dry too fast and leave too much moisture on the inside, which will then rot. I'm not brave enough to try it, given what I'm paying for pastured pork shoulder! > > Some people here before have said the fat of the animal is of more > > value than the meat - I've been reading lots of sausage recipes and > > am coming to wonder how much dry/cured sausage our ancestors ate. > > Renate, I'm guessing that for at least 500 to 1000 years or possibly > more, sausage has been a popular food at least in Europe and America. > > > But you can cure the meat with herbs, salt, and > > let it air dry and it will last through the summer without > > refrigeration, and it is often eaten RAW (I always wondered about > > the redness of pepperoni and summer sausage!) > > I think they cured mainly with salt peter, which is sodium nitrite and > gives the meat a nice red color. That's a big reason why it's popular > with sausage vendors today. > > > I'm starting to think that sausage may be VERY NT. > > I like sausage too, but I'm concerned about eating a lot of sodium > nitrite. I've been able to buy bacon from Wellshire Farms that is > cured with just sea salt, so I'm guessing it should be possible to do > that with sausage as well. The product may need to be frozen if not > eaten within a few days, however. I'm not sure that would work raw. > > > BTW, I just made some pork sausage from shoulder roasts, with dried > > cranberries and apples added - YUM! > > Sounds good to me > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2008 Report Share Posted November 10, 2008 My father makes sausage following an old family recipe (German). We just call it " hard sausage " . He uses half venison, half fatty pork and seasonings. The recipe does call for salt petre, but I don't think he always uses it. He hangs the sausage in the smokehouse, smokes it, and then lets it hang to dry. We eat it without cooking. It's preserved by the smoke and drying. Delicious! -Patty --- In , " haecklers " <haecklers@...> wrote: > > Some people here before have said the fat of the animal is of more > value than the meat - I've been reading lots of sausage recipes and am coming to wonder how much dry/cured sausage our ancestors ate. ....But you can cure the meat with herbs, salt, and > let it air dry and it will last through the summer without > refrigeration, and it is often eaten RAW (I always wondered about the redness of pepperoni and summer sausage!) > > I'm starting to think that sausage may be VERY NT. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2008 Report Share Posted November 11, 2008 Some sausages have a bacterial culture added, so they're fermented. We have a book that says the white mold that grows on the outside of meat is harmless, but any other mold is not. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 11, 2008 Report Share Posted November 11, 2008 Sometimes my dad's dried sausages or jerky, which we buy from the store, will get a white powdery stuff on it. We just wipe it off with a vinegar soaked rag. -Patty --- In , " " <heather_wapf@...> wrote: > > We have a book that says the white mold that grows on the outside of meat is harmless, but any other mold is not. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 12, 2008 Report Share Posted November 12, 2008 Patty, any chance you could get the detailed recipe for this? Including smoking, for someone who, has up 'til now, has been pleased to say that I am a 'non smoker, lol? Thanks, - Eli Re: Sausages Posted by: " Patty T " tri4home@... tri4home Mon Nov 10, 2008 6:38 pm (PST) My father makes sausage following an old family recipe (German). We just call it " hard sausage " . He uses half venison, half fatty pork and seasonings. The recipe does call for salt petre, but I don't think he always uses it. He hangs the sausage in the smokehouse, smokes it, and then lets it hang to dry. We eat it without cooking. It's preserved by the smoke and drying. Delicious! -Patty --- In , " haecklers " <haecklers@...> wrote: > > Some people here before have said the fat of the animal is of more > value than the meat - I've been reading lots of sausage recipes and am coming to wonder how much dry/cured sausage our ancestors ate. ....But you can cure the meat with herbs, salt, and > let it air dry and it will last through the summer without > refrigeration, and it is often eaten RAW (I always wondered about the redness of pepperoni and summer sausage!) > > I'm starting to think that sausage may be VERY NT. > Quote Link to comment Share on other sites More sharing options...
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