A little video on how to make sausages: How to make Thai Chicken Snags
The second instructional video is: How to make Baeurwurst sausage
For those who are thinking about having a go at jerky or biltong: How to make Biltong
Here is a great Sausage Recipe Site. You'll need to halve the quantities (sometimes quarter!)
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I should also point out that mediocre home-made sauerkraut is still pretty good, with so bought cabbage and slices that are painstakingly even until the patience wears thin and they become a bit more, um, rustic. I do want to get it done before the weather warms up, though, so I don't have to keep it in the fridge.
Do you mean Kale, Susanne? Or which variety of Cabbage?
Keeping it in the fridge once opened I found was a good idea. Out of the fridge especially when it's summer, the ferment keeps going and the leaves get increasingly soft. I was told about an 'authentic' recipe using Juniper berries along with the salt. Every recipe from someone from their home country is 'authentic' ;-) Ditto for pickling Olives. Home-made Sauerkraut which is naturally fermented is better than any of the commercial stuff that I've eaten so far.
I should also point out that mediocre home-made sauerkraut is still pretty good, with so bought cabbage and slices that are painstakingly even until the patience wears thin and they become a bit more, um, rustic. I do want to get it done before the weather warms up, though, so I don't have to keep it in the fridge.
Good reasoning! I've used organic drumheads in the distant past. Slice with a mandolin and use a wooden stick/spoon to bruise the slices to release their juice. Wonder if Kale would work but slicing would be tricky.
Be keen to see how it goes Rob.
I'm about to plant Kohl Rabi - Superschmelz with a view to turning it into sauerkraut. Apparently the key to a perfect sauerkraut is having all the shreds of cabbage exactly the same size, which requires a nice tight head. However, when I grow it the head is too loose, and from the shops it's too dry. My hope is that by shredding a giant kohlrabi I'll get a perfectly uniform size. It seems there's a bit of a Czech precedent for this approach.
Yeah, I've been thinking about the sauerkraut.
I gave up making snags and went 'loose meats' (aka fried mince)-- my breakfast fare. Kofta.
But I took up with jerky ..and Biltong (which is a South African variation drenched in a vinegar marinade with plenty of crushed coriander seeds).
I prefer Biltong to Jerky...
..and then I tried the Jerky Gun method ---using minced meats. Cheaper meats I thought.
But I'm set to going back to sliced meats as I missed the drag on your teeth.
All up: I prefer making jerky and biltong to the business of the snags. The dries keep longer too...
When you are ever in Melbourne the Bratwurst stand at the Vic Markets is a must visit...and when you do Bratwurst you gotta master sauerkraut.
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