Friday 16 December 2011

Oh my, that's a big one you got there...

Why, thank you. But enough about that - this is after all, at times, a family friendly blog. ;)

Followers of this blog and my Twitter feed will have noticed that I'm getting into smoking, making my own bacon and so on. The next logical, at least to me, step is to start looking at making my own sausages.

I do have the sausage stuffing attachment for my KitchenAid but to say that one looks flimsy is like saying that Paris Hilton seems to be a bit of a slapper. As I quite often do at times like this I used my Google-Fu to look at what other people recommend as well as good reviews for companies to purchase from.

One company that kept popping up, with good feedback, was Franco's Famous Sausage Making. I had a look at the site and there was lots of options, anything from small sausage stuffers to kits with industrial size stuffers complete with rusk, spice mixes and so on.

Me being me, always forgetting that I'm a happy amateur in a small kitchen and not actually a fully fledged chef in a commercial kitchen, decided after much deliberating to go for the "Deluxe Sausage Making Kit". That one comes with a 5L Pro stuffer, rusk, spice mixes and so on. There are smaller models. Much smaller models, that fit in normal kitchens, for normal people. I'm not normal.

Once the decision had been made it was time to order it. When I tried to access the site it was down. Hang on, what's going on here? After checking through a couple of different paths out of our network I decided that the fault was in the other end.

A quick tweet was sent off to @sausagemaking to check what was up. Shortly after that, the site was back and a reply was received over twitter. After I placed my order I was told that due to the problems there would be some extras in the parcel. Ace!

The next day the parcels arrived and I started to realise just how big a 5L sausage stuffer really are. On the plus side, I won't have to refill it as often as I would a wee one. ;)

There was definitely some extras thrown in, very generously indeed.

So now I have my sausage stuffer, casings, spice mixes, rusk and all the other stuff. Coming up on this blog you will follow my trials and tribulations as I try to teach myself how to make different types of sausages. I can foresee quite a lot of swearing, tantrums and chucking of things in the near future. So if you're a fan of car-crash television you might want to check in here every now and then.

Now where can I keep this monster of a sausage stuffer...


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// Mike