Blogging has brought a new dimension to my life where I can pen my thoughts, pent up feelings, fear, pain without any fear of remorse; where I am, at times, alone but Never Really alone in blogsphere. A place that I can almost call, "Home" where I can just blog away about anything that touches my heart strings. However do remember the recipes I upload are what I have learnt and the notes are my personal notes and the remarks are my own opinion.
Friday, November 18, 2011
Wow it has been so long since I made Sausages almost a year ago. When I was in Sydney early part of this year, I went to a few butcher outlets with my better half in tow, to try to get some Hog casing in a vacuum pack so that I could put them in my check in luggage but was disappointed :) as a friend told me that she brought some back but forgot where she bought same & even though I learnt this 6 years ago, I only managed to do them 5 times as so hard to source the casing. I called the factory that I used to buy from but they told me that there were no longer selling fresh hog casing but rather were selling protein casing. So after sourcing for almost a year, I was very excited as I found one factory supplying them to the food delis but they were not interested to sell some to a home maker so after much persuasion; he must have heard the plea in my voice, he said he will sell some to me & my better half had to take me to the factory which was so far away and then I pandered him by making some sausages for his breakfast!!! So after making them, I pouched them & grilled a pair for him. The only thing unpleasant was the cleaning up as I had to sanitize the utensils and equipment but given a choice, I will do it again as nothing beats making things yourself and the reward is when the family appreciates the gesture.
If anyone is interested in the recipe, drop a comment here.
Rolling the sausages to dispel the air bubbles so that it does not burst when pouching the sausages in hot water.