She Bent My Sausage!

Well I made Ham Luncheon Meat on Sunday, and what a kerfuffle! You see, you shouldn't make a sausage this size...

The Ham Luncheon Meat

...unless you've got a pan large enough to cook it in:

The Ham Luncheon Meat Cooking

Sliced thinly, no-body's the wiser:

The Ham Luncheon Meat Sliced

Personally, I'm not keen on it, but everyone else likes it. However, when pushed, they agreed that it wouldn't be their first choice but would be fine in a mixed plate of different meats. To me it was predominately garlic, too salty and with a strange after-taste. I'll certainly do something similar again though, maybe with more ham, or even use cured raw ham, and less garlic.

The recipe is by Len Poli.


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There are five comments

Laurence

Sorry about your bent sausage! Happens to the best of us. Is this the first sausage to go in one of your jumbo collagen casings? I love a good mortadella, so I may have to get some as well and try a bologna-sized salami!

Laurence, (Email ) (URL) - 13-04-’09 17:10
Phil

Hi Laurence
Yes, it’s the first of many I hope!

Congrats on your half marathon run.

Phil, (Email ) (URL) - 14-04-’09 13:38
John Byrne

Phil, I see you have the same stuffer as I do, do you find it difficult to turn the handle sometimes when stuffing?

John Byrne, (Email ) - 15-04-’09 07:58
Phil

John
I’ve only had that problem once – when using soy I left the mix for a while and it set like concrete.

Phil

Phil, (Email ) (URL) - 15-04-’09 13:28
Eve Richards

Loving the bent sausage! im absolutely loving the bent sausage!

Eve Richards , - 15-10-’14 08:30

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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