May 29 2008

Smoked sausages

Published by dodo under Container, Cookware, Table Ware

It would be possible to write a whole book on sausages and still fail to cover the subject in its entirety. So many different types of sausage are made in so many different parts of the world. Recipes vary from county to county, from province to province, and from country to country and from continent to continent.

As this is the case, I do not propose to go too deeply into sausage making, but will describe one type only. For the large manufacture of sausages, special equipment is essential in the form of mincing machines, mixing vats and filling machines. Continue Reading »

4 responses so far

May 23 2008

Smoke roasting continue…

Published by dodo under Appliance, Beater, Blender, Coffee Maker, Container, Cookware, Decoration, Food Processor, Fridge, Juicer, Kettle, Oven, Pans, Pressure Cooker, Steamer, Stove, baths, bed, blinds, curtains

Hamburgers

Equal quantities of good quality beef and pork should be minced and bound with egg yolk and basic seasoning to form cakes. These should be placed on a wire rack, with a dripping tin underneath, in a smoke oven pre-heated to 200 - 225° F. There should be plenty of dense smoke as the hamburgers will only be in the oven for about 30 minutes. They can either be left in the same position for the whole process, or can be turned halfway through. Continue Reading »

3 responses so far

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