         | Home Club Search Message Board Scroller Galleries Subscription Services |
Subscribe Today! |
Magazine |
Scroll Saw Community |
Reader's Poll |
Testimonials Fantastic magazine, I love it! I wanted to make sure that I didn't miss an issue. I only wish that it came out more often... Continue |
Found the Fox?  Click here to enter the Fox Hunt contest! |
Welcome to Scroll Saw Woodworking & Crafts Message Board, an online scroll saw forum community where you can join thousands of scrollers from around the world discussing all things related to Scrolling. To gain full access to the message board you must register for a free account.
As a registered member you will be able to:
If you have any problems with the registration process or your account login, please contact the Scroll Saw Woodworking & Crafts Support Team. |
| |||||||
| Register | FAQ | Members List | Calendar | Search | Today's Posts | Mark Forums Read |
 Off Topic | |||
 |
| | LinkBack | Thread Tools | Display Modes |
09-06-2006, 02:18 AM
| #1 |
| Fallen Angel Join Date: Mar 2005
Posts: 2,465
|  Sausages I just had to share the results of tonights labors with you:  This is just one of three trays of sausages I made. I reckon that by making them myself I saved about 2/3 of the cost of their commercial equivalent. What's more, I know exactly what meat went into them. Oh - and they taste fabulous! Gill
__________________ Want to know where we are? Click here There is no opinion, however absurd, which men will not readily embrace as soon as they can be brought to the conviction that it is readily adopted. (Schopenhauer, Die Kunst Recht zu Behalten) |
|  |
|
09-06-2006, 02:36 AM
| #2 |
| Gone to the Dark Side  Join Date: Mar 2006 Location: Québec, Canada
Posts: 1,127
| I'll take your word for it Urgh!  -Marcel
__________________ http://marleb.com DW788. -Have fun in the shop or it isn't a hobby anymore. NOTE: No trees were killed in the sending of this message, but a large number of electrons were terribly inconvenienced. |
|
| |
|
09-06-2006, 03:00 AM
| #3 |
| Moderator CUT IT OUT  Join Date: Feb 2005 Location: Chilliwack British Columbia, Canada
Posts: 3,695
| And you were worried about aluminum contamination in MY shop???????
__________________ CAЯL HIRD-RUTTEЯ "THE LYF SO SHORT, THE CRAFT SO LONG TO LERNE." GUSTAV STICKLEY Ryobi SC180VS scroll saw EX21 |
|
| |
|
09-06-2006, 03:01 AM
| #4 |
| Moderator  Join Date: Nov 2005 Location: Missouri
Posts: 1,202
| So what all went into them? And what will you serve along with them?
__________________ Bill DeWalt 788 A positive attitude may not solve all your problems, but it will annoy enough people to make it worth the effort.  aut viam inveniam aut faciam |
|
| |
|
09-06-2006, 03:11 AM
| #5 |
| Fallen Angel Join Date: Mar 2005
Posts: 2,465
| Carl, Marcel I don't get it  . These are beautiful and delicious. What's the problem?Bill I used a mix of minced pork shoulder (about 70%), rusk, seasonings and water. The traditional way to serve them is broiled or fried with mashed potato and onion gravy plus a few green vegetables. However, I like mine served as toad-in-the-hole, baked inside a Yorkshire pudding. Gill
__________________ Want to know where we are? Click here There is no opinion, however absurd, which men will not readily embrace as soon as they can be brought to the conviction that it is readily adopted. (Schopenhauer, Die Kunst Recht zu Behalten) |
|
| |
|
09-06-2006, 03:19 AM
| #6 |
| Senior Member Join Date: Oct 2002 Location: Rural Central California Foothills
Posts: 576
| Gill, To this country gal, they look delicous!  I'll bet they'd be great cooked slowly on the outdoor grill.Just wondering - do you know the American translation of "rusk"? Is it some kind of bread stuff? Mouth still watering, Sandy |
|
| |
|
09-06-2006, 03:27 AM
| #7 |
| MrsTrout's Husband  Join Date: Apr 2006 Location: Hayward Calif.
Posts: 1,364
| is this what the England... call's "Banger's/Bangors" sausages??? I had an Englander for a boss who brought in sausages on special accessions..and you had to have them with hot mustard... Trout |
|
| |
|
09-06-2006, 03:43 AM
| #8 |
| Fallen Angel Join Date: Mar 2005
Posts: 2,465
| During World War II, butchers couldn't get meat easily so they would bulk out their sausages with lots of rusk and water. However, the problem is that when you have too much water in the sausage it creates steam pressure which will burst the casings open with a pop when they are cooked - hence the nickname "bangers". Reputable butchers don't use so much water nowadays. Whilst it's true that lots of Brits like hot mustard with their sausages, there are quite a few who don't. However, we have a singular relish called piccalilli which is mustard based and goes down a treat with sausages. Don't get me started on pickles and chutneys - they're almost an obsession of mine. I've got wardrobes full of chutney instead of clothes !Sandy - Sausages taste fantastic when cooked on an outside grill. If you can add a bit of hickory or mesquite to the barbecue, you'll have a marriage made in heaven. You're right to recognise rusk as being a type of bread. It's like a bread cookie which is dried out and ground so that it absorbs the meat juices and none of the flavor is lost. Gill
__________________ Want to know where we are? Click here There is no opinion, however absurd, which men will not readily embrace as soon as they can be brought to the conviction that it is readily adopted. (Schopenhauer, Die Kunst Recht zu Behalten) |
|
| |
|
09-06-2006, 03:57 AM
| #9 |
| Senior Member Join Date: Sep 2005 Location: wisconsin
Posts: 4,535
 | is that a picture for a carter designed scrollsaw puzzle? |
|
| |
|
09-06-2006, 04:00 AM
| #10 |
| Moderator CUT IT OUT Join Date: Feb 2005 Location: Chilliwack British Columbia, Canada
Posts: 3,695
| A link for Gill Gill you are such a good sport. I thought you would enjoy this Stanley Holloway Classic Yorkshire Pudden, Be sure to click on the MP3 icon
__________________ CAЯL HIRD-RUTTEЯ "THE LYF SO SHORT, THE CRAFT SO LONG TO LERNE." GUSTAV STICKLEY Ryobi SC180VS scroll saw EX21 |
|
| |
|
| Thread Tools | |
| Display Modes | |
Linear Mode
| |
|
Similar Threads | ||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| Welsh Dragon Sausages | PuzzledMoose | Off Topic | 1 | 11-20-2006 10:13 AM |
All times are GMT. The time now is 11:21 PM.
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37
