Brisbane Local Food

Growing local

I'm about to go shopping and buy some chicken legs (thigh and drumstick still joined), some duck fat, and a few other goodies... Tomorrow I'll be making confit chicken legs, and a white, French sausage called "Boudin blanc" which I haven't tried before - it's basically stale bread, eggs, milk, nutmeg, a poor cut of pork cooked in a stock of onion, bay leaf and cloves, white pepper, and stuff like that. It's then roasted in the oven until cooked, allowed to go cold, chopped into discs and fried in some duck fat (kinda the way the British cook black pudding). Unfortunately no local ingredients, though. Although the bread will be locally-baked, which is something, I guess.

On that note, does anyone happen to know a good place to get sausage casing?


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Comment by Lissa on July 4, 2010 at 12:38
Goodness you two! You're making me hungry - time for lunch :)
Comment by Elaine de Saxe on July 2, 2010 at 7:49
Sounds like a sensible compromise. I expect a full report on the sausages! The Semillon sounds very drinkable.
Comment by Daniel on July 1, 2010 at 23:03
I thought I might put the casing over the piping bag nozzle which would hold it open and inject the meaty mix for me :-) I'll see how I go. I'm also cooking penne with pesto, garlic and bacon cubes for lunch tomorrow, and might serve it with a nice glass of Botrytis Semillon 2004. :-)
Comment by Elaine de Saxe on July 1, 2010 at 22:42
You need some kind of frame to keep the skin open and a rod to push the mix down the skin. But it's going to be tricky without a mincer and something to which to attach the skin.
Comment by Daniel on July 1, 2010 at 21:21
Just finished shopping, and the first butcher I found sold me enough natural thick casing to make 10kg of sausages for about $6. Woohoo! Now all I need to do is make the mix, and figure out how to stuff it without a sausage machine. Maybe a piping bag will work :-)
Comment by Elaine de Saxe on July 1, 2010 at 20:13
Several lifetimes ago I asked the local butcher and was rewarded with enough natural casings to make my first and last batch of sausages. The worst they can say is "no" so give it a whirl :-)

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