Sausageman expands his Gastronomics.

[Sausageman (Mike Boggan)]

G'day friends,

This is not an Astronomy post, but a "Gastronomy" one.
I am expanding my other hobby of sausage and burger pattie making to include bacon and hams.
This week should see the arrival of my stainless steel vat, which will hold the brine for the bacon and hams.
I am currently working on the design for my smoke house also. I have an electric smoker which will be used inside the smokehouse.

Smoked bacon will come in handy at IISAC for breakfast I reckon.

While I am on the subject of breakfast, here is a new recipe for breakfast burgers.

Mix equal quantities of pork mince and diced bacon together, and a beaten egg, nothing else at all.
Make into patties and grill, fry or BBQ them. when cooked just put cracked pepper on them, no salt (the bacon is salty enough).
They are superb.
Enjoy.

Mike.

[Gargoyle_Steve (Steve)]

Sounds delicious, can't wait to try that!


"Yes Lisa... pork, ham and bacon all come from just one animal - a Magical animal!" - Homer Simpson.

[johnno]

Thanks Mike,
For another great recipe,all very welcome.

Regards.
John

[Striker (Tony)]

Sounds great Mike,

I will have to come out for a drive 1 day and purchase some sausages of you.....I really enjoyed the ones we had at lostock.

[jjjnettie (Jeanette)]

Mike,
Do you make beef sausages as well?

[Sausageman (Mike Boggan)]

I can make just about any kind of sausage, but I usually make pork or lamb ones because I love them so much.
I have about a thousand different recipes on hand, but only make a very few of them.

Mike.

[dthstr99]

Gee that is amazing. So how come you are so obsessed with sausages?

[Sausageman (Mike Boggan)]

Dunno really.
I have loved them since I was a nipper, and back in those days they were made with real meat. These days most of them are filled with the minced scraps and bits of gristle.
So I experiment with different herbs and spices, and control the quality of the meat and fat.
The best thing is that I Know what is in them, and I can make gluten free ones for family and friends that have a wheat allergy.
Apart from that, it is also a stress relieving thing and helps me relax after a hard day.

Mike.

[Ric]

I agree Mike, there is nothing like a homemade gourmet sausage. My wife is a Chef and she sometimes makes her own sausages, they just cant be beaten.
As you say you can control what goes in them.

cheers

[GrahamL]

I used to love a snag , unfortunately I bought some from a butcher down the road a year back which WERE full of gristle (almost puked).. and thats it I havn't been able to even look at a cooked one since.

[Sausageman (Mike Boggan)]

I'm sorry to hear that Graham, It's a shame you don't live closer to me, I'm always bbqing them. But I would take the skins off and squish them into a pattie for you.

Ric, How lucky are you? I'm just a wannabe chef, I watch the Food channel all the time to learn new things. My best friends and I are food-a-holics, So I practice on them.
My best recipe is a Christmas one, Roasted boneless turkey filled with honey roast ham stuffing. Great for carving, no bones.

Mike.

[jjjnettie (Jeanette)]

Have you tried making sausies out of venison?

[Ric]

Hi Mike, the Roast turkey sounds great, I feel hungry now.
I must admit that Kee can knock out some amazing dishes.
She has a signature dish which is my favourite which is a slow baked chicken breast with a Avocado & Macadamia stuffing. The stuffing is made wetter than usual and then packed over the breast like a shell and allowed to bake hard and crunchy while the chicken slow cooks inside it. It is topped off with a cherry sauce made from fresh cherries.

cheers

[Sausageman (Mike Boggan)]

jjj,
no I haven't tried making venison snags yet, but I have eaten some. Venison is very low in fat so some kind of fat would have to be added. Each year in November I go to a music festival at a deer farm, where they serve up bambi burgers, sausages and pies, they are delicious.
I do have a couple of recipes though.

Ric,
I never thought of a cherry sauce with chicken, I will have to try it.
A stuffing on the outside is very unusual, I have plenty of macadamia nuts though, there are 2 trees next door that drop nuts onto my property all year round. I usually get the grandkids to collect them.
But I am not a chef, I just cook what I like to eat mostly, with a few experiments. I am not bad on sauces, I can make the basic ones, bechamel, hollandaise, mayonnaise, roux's and such. I just love the taste of my childhood and mostly make the food that my Mother used to make. With an Irish heritage, there are many amazing dishes that I have just realised came from my grandmother, so I am trying to make them as close to how they tasted when I was a nipper.
It's a daunting job for an amateur.

Mike.

[Ric]

Hi Mike, thats the fun of cooking I reckon, all the different combinations of flavours and ingredients.
I enjoy playing around with curry's and making new pastes with different flavours and heat levels.

Cheers

[spacezebra (Petra)]

Cant wait to taste at IIS camp

Cheers Petra