[AUSL] Duck Neck Sausage
I think that i know what I shall do with the neck skin on the next turkey i get. Get out my large curved needles and sew the skin back into a tube and stuff it.
Chuckwagon I know that you scorn chicken fat but it is also pretty good for pie pastry especially for pot pies. Has to be treated just as i said for goose fat, cold fat and very cold flour.
Chuckwagon I know that you scorn chicken fat but it is also pretty good for pie pastry especially for pot pies. Has to be treated just as i said for goose fat, cold fat and very cold flour.
Ross- tightwad home cook
Pastry
So, Ross,
This is the pie using the recipe you posted. I think it is probably the best pie I have ever made, light, crumbly pastry, perfect in partnership with the apple filling. Quite a short pastry, tricky to work with, but it is, from now on the only short pastry worth making. Thanks for the excellent recipe.
Regards, Gus
This is the pie using the recipe you posted. I think it is probably the best pie I have ever made, light, crumbly pastry, perfect in partnership with the apple filling. Quite a short pastry, tricky to work with, but it is, from now on the only short pastry worth making. Thanks for the excellent recipe.
Regards, Gus
- Chuckwagon
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very nice work ! now would you please pass me a napkin so that I can wipe the drool off my chin.
Chicken fat is a distant second and lard comes in after that. Store bought shortening never makes it off the store shelf for me. . I even made a pie crust with a mix of lard and beef fat. It was very good but such a pain to work. I wasn't sure what it was but it was what I had.
Chicken fat is a distant second and lard comes in after that. Store bought shortening never makes it off the store shelf for me. . I even made a pie crust with a mix of lard and beef fat. It was very good but such a pain to work. I wasn't sure what it was but it was what I had.
Ross- tightwad home cook
Ross, thanks for your comments ! I have never bought the frozen stuff from the supermarket, but it wouldn't be a distant patch on this one !ssorllih wrote:very nice work ! now would you please pass me a napkin so that I can wipe the drool off my chin.
Chicken fat is a distant second and lard comes in after that. Store bought shortening never makes it off the store shelf for me. . I even made a pie crust with a mix of lard and beef fat. It was very good but such a pain to work. I wasn't sure what it was but it was what I had.
Regards, Gus
Thank you Bubba, for the kind comments. For the size of that shallow dish, 8", I used five small tart apples, sliced thinly, a handful of sultanas, a pinch of cinnamon and a shake of cloves, a very small shake of nutmeg, two tablespoons of brown sugar, the zest of half a lemon. This was allowed to steep for an hour before loading into the pie. A lightly sugared whipped cream accompaniment and a glass (or two ) of cognac to follow ended the night in fine fashion.........Bubba wrote:Snagman,
That Pie crust looks fantastic, better than I've ever made. I'm going to try this as well.
The Apple Pie filling also looks very inviting, are there some raisins in there as well?
Would you mind sharing your Pie filling please?
Apple Pie and Choclate Cake are my alltime best cakes.
Regards,
Gus
PS I took the kassler from the smoker yesterday (your recipe) do't know how it is yet.
Hi Snagman,
I look forward to hearing about the Kassler, I think your low temperature smoker is much more ideal than mine, so it will be interesting to see.
Also thank you for the Apple Pie ingredients, I'm going to look for Duck fat for the Pie crust today, if I can't find it around here I will surely find it in Atlanta when I visit there in a week or two.
I look forward to hearing about the Kassler, I think your low temperature smoker is much more ideal than mine, so it will be interesting to see.
Also thank you for the Apple Pie ingredients, I'm going to look for Duck fat for the Pie crust today, if I can't find it around here I will surely find it in Atlanta when I visit there in a week or two.
Ron
This is very interesting. In one of the manuscripts I've been studying, there is an index entry to a recipe for Catalan sausage made with chicken neck skins. The original recipe was written down around 1324. Around 1370, a copy was made of the original manuscript, and there is an index entry in the copy for the sausage recipe, however the recipe was never actually copied. The original is lost to us, and the recipe with it. All we know is that the recipe existed. I've been chasing this for over 25 years, and hints as to what it might have been like, such as this recipe for another neck skin sausage, are tantalizing clues. Thanks for this thread. Lots of fun!
- tom
Don't tell me the odds.
Don't tell me the odds.