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The Sausage Podcast

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The Sausage Podcast is about making sausage at home, from humble beginnings to complex continental sausages and from all around the world.

The Sausage Podcast is about making sausage at home, from humble beginnings to complex continental sausages and from all around the world.
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Location:

United Kingdom

Description:

The Sausage Podcast is about making sausage at home, from humble beginnings to complex continental sausages and from all around the world.

Language:

English


Episodes

Salchichas

6/20/2018
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1kg pork shoulder (Diced into 1-2cm pieces) 1kg beef (Diced into 1-2cm pieces) 400g Pork back fat (Diced into 1-2cm pieces) Spices and herbs 400 g Chilli peppers - Poblano or Ancho - even Bell Peppers will do 4 garlic cloves, minced 1/2 teaspoon hot cayenne 1 tablespoon spoon fresh oregano or 1 dessert poon dried 1 tablespoon spoon coriander or 1 dessert spoon dried 1 teaspoon dried cumin 25 g fine sea salt 1 teaspoon crushed black pepper Skins - 3 meters hog casings Instructions Put the...

Duration:00:11:36

Doctorskaya Sausage

6/7/2018
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Soviet Sausage - really lovely! IMPORTANT - if I say Coriander anywhere I really mean Cardamon! Sorry! 500 g beef 1500 g pork 40 g salt (curing) 7.5 g Cardomon 7.5 g Nutmeg Cook for 40 at 80ºC - details in the podcast!

Duration:00:15:24

Liberkase

5/31/2018
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Leberkase A Bavarian Sausage that is ground twice. Ingredients 2 cups iced water 80 g Continental curing salt 12 g marjoram 1 dessert spoon grated ginger 25 g nutmeg 20 g Black pepper - oops, I forgot to add this in the podcast 1.5 kg beef 1.5 kg pork shoulder 1.5 kn pork loin 500 g pig’s liver Fit into large fibrous casings and simmer until the internal temperature is 75C for 15 minutes.

Duration:00:13:25

The Sausage Podcast 40

5/17/2018
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This podcast is about the trial run of vegetarian sausage casings.

Duration:00:45:21

Sausage Podcast 39

5/10/2018
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This week we are making boudin Boudin Blanc This sausage is a French concoction, assimilated into Belgium and are the most popular sausages in Belgium. Boutin also travelled to the New World with French settlers, and there are lots of Cajun versions with a liberal amount of pepper! It is a very simple sausage to make, perhaps rare in that one of the ingredients are cooked before assembly. It is also quite a wet sausage, a large amount of cream is used. This recipe is based on the original...

Duration:00:12:04

Sausage Podcast 38a

4/21/2018
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This week we are talking salt Curing in its many facets is becoming the next 'big thing' in the world of home self sufficiency. Even though these days we do not need to cure simply to keep meat edible for long periods, most curing is about flavour. After all, sliced pork and eggs doesn't quite do the business when a good slice of bacon certainly does. One of the reasons why people have a go at curing is to reproduce some of the products they enjoy from supermarkets and delicatessens. One...

Duration:00:15:19

Sausage Podcast 37

4/11/2018
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We have been researching Boudin Blanc for a series for Weschenfelder and am surprised to find there are lots of them. There are French ones, Belgian ones and then a whole host of Cajun varieties with differing amounts of peppers, chilli, and other spices. The Cajuns moved from Canada (I hope this is right) to Louisiana and it was swamp infested, malaria ridden horrid place these poor people had to make a life in. Have you noticed the more insect borne diseases there are the spicier the...

Duration:00:21:55

Sausage Podcast 36

3/14/2018
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Hi Sausage Stars, Making Harissa for merguez and the sausage itself. Don't get all hot and bothered.

Duration:00:15:53

Sausage Podcast 35

3/6/2018
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Welcome to the sausage podcast. This week we are chatting about smokers, and making one from a galvanised burner. The smoker whose name I can't remember was the Pro Q.

Duration:00:17:37

Sausage Podcast 34

3/1/2018
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This sausage comes from Cyprus, and is wrapped in caul fat. You might find it difficult to get - but if you have a supplier, please share it! email it to paul@kitchennewbie.com You will need: 450 g pork 1 large onion 25 g chopped parsley 1 tablespoon vinegar 1 level tsp salt 225 g caul fat

Duration:00:12:50

Sausage Podcast No 33

2/19/2018
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Cheddarwurst This recipe was adapted from a great website called Griffins Grub: Really well worth a visit, packed with recipes. Go to https://griffinsgrub.wordpress.com/ You will need: 2 kg Pork shoulder 20 g sugar 20 g sea salt 1 tablespoon coriander (ground) 1 tablespoon sage (ground) 2 teaspoons paprika 1 teaspoon black pepper 250 g cheddar cheese (cubed into 5 mm pieces) 200 ml ice cold water

Duration:00:09:05

Sausage 101

1/11/2018
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A live podcast on sausage making in the home.

Duration:00:59:25

Sausage Podcast No 29

12/15/2017
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The Sausage Podcast no 29 Some jobs to do over Christmas. Biltong, Corned beef the cheating way and do you have any ideas about peperoni - you know, the bit of an animal?

Duration:00:13:46

Sausage Podcast 28

11/30/2017
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This is a working of a Carlucci recipe, and jolly tasty it is too Serves 4 To make the Sausage you need: 1 Kg Pork shoulder 3 Tablespoons Red Wine Vinegar 15 g (NOT 18 g as I said in the podcast) curing salt - try 12 to start and test the meat - add more if you need it 1 Dessert spoon cracked black pepper 1 Tablespoon dried parsley 1 Tablespoon onion powder 1/2 Tablespoon dried oregano 1 chopped hot red pepper 1 egg To make the sausage and span sauce Spaghetti boiled for 4 people 100 g...

Duration:00:12:44

The Sausage Podcast No 27

11/14/2017
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Hello and welcome to the Sausage Podcast no 27. This week we look at the silicone skinless sausage mould, which arrived today and has potential, but also means you need to change the way you make sausages a little. But it is ideal for small batch sausage making and those who never make them before. Not much equipment!

Duration:00:22:45

The Sausage Podcast No 26

11/8/2017
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This week we talk about kabanosy - the hardest sausage - often called a meat stick. Why not join our sausage making Facebook Site Homemade Sausage

Duration:00:17:04

The Sausage Podcast No 25

10/31/2017
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We are looking at some rules for new sausage makers in response to a thread on Facebook of people who want to make their own. All about chilling meat, using skins, cleanliness etc.

Duration:00:21:31

The Sausage Podcast No 24

10/24/2017
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A series of sausages from Cambodia, Thailand and Laos. Really interesting sausages - what beats me is they make sausages - and all their food, on the floor, and they don't go into regimes of chilling the meat, etc etc.

Duration:00:09:59

The Sausage Podcast No 23

10/16/2017
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Pickled Sausage from thespiceysausage.com Pickled Sausage 1/2-cup water 1-cup vinegar 1/4-cup onion, diced 2-garlic cloves, minced 1-tbsp Kosher salt 1/2-tbsp sugar 1-tbsp pickling spice 4-cooked sausage links (cold), each cut into 3 pieces

Duration:00:17:55