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High praise for authors

Posted: Thu May 31, 2012 03:21
by ssorllih
I believe that I have made sausage from about twenty recipes from the book "The Home production of Quality Meats and Sausages" with variations on several of them. I have received praise from people that have eaten them and have not gotten any negative comment about any of them. That is high praise for the authors and thier attention to detail in their work. Thank you Stanley and Adam.

Posted: Thu May 31, 2012 03:43
by Darthfrog
High praise indeed. We're always pleased when others enjoy the output of our passion. And usually we're our own harshest critic, for we know the flaws and errors that others don't.

What would you say were the top five recipes that enjoyed the most?

--
Cheers,
Rob

Posted: Thu May 31, 2012 03:51
by Chuckwagon
What would you say were the top five recipes that enjoyed the most?
That is a terrific question. I would like to hear Ross' answer to that one too.

Posted: Thu May 31, 2012 03:57
by ssorllih
Breakfast sausage, made several times. Italian sausage, made two or three times. Ham sausage smoked, made twice. Charice, made once. Loukanika made with deer instead of lamb, made once. made boudin with duck and chicken livers and chicken muscle and fat. That was good.

Posted: Thu May 31, 2012 04:01
by Chuckwagon
And your favorite is.....?

Posted: Thu May 31, 2012 04:02
by ssorllih
I made Russian sausage twice and I believe that it is the cardamon that puts me off others seem to like it.

Posted: Thu May 31, 2012 05:53
by redzed
ssorllih wrote:I made Russian sausage twice and I believe that it is the cardamon that puts me off others seem to like it.
I once tried cardamon in a version of Krakowska and also did not like it. The next time I added coriander and it was superb! One of my best batches.

I have to get that book. So far I have been relying on Marianski's Polish sausage bible and Rytek's compilation. Lots of stuff on the net but it's nice to have the book in your hand. Great bed-time reading!

Posted: Fri Jul 20, 2012 01:51
by toolmann
redzed wrote:
ssorllih wrote:I made Russian sausage twice and I believe that it is the cardamon that puts me off others seem to like it.
I once tried cardamon in a version of Krakowska and also did not like it. The next time I added coriander and it was superb! One of my best batches.

I have to get that book. So far I have been relying on Marianski's Polish sausage bible and Rytek's compilation. Lots of stuff on the net but it's nice to have the book in your hand. Great bed-time reading!
with cardamom , less is better !!!!