valB Posted March 1, 2009 Share Posted March 1, 2009 I am so clever as I made some Scotch Eggs for the first time and they were lovely even though I say it myself. I was lucky to get some English Sausage Meat when friends came to see us. Does anyone know if it can be bought in France and if yes what do I look out for. I have seen packs of what looks like Sausage Meat but it is very fatty and I am not sure if that is it. I still have three more packs left for Sausage Rolls and a Raised Sausage and Egg Pie. Link to comment Share on other sites More sharing options...
Scooby Posted March 1, 2009 Share Posted March 1, 2009 Val - have you thought about making your own sausage meat? I have an old fashioned mincer (the sort that you screw to a table top) but I find that, as long as I cut my meat into reasonable small pieces my food processer works fine and gives a smoother end product.http://www.sausagelinks.co.uk/Recipe_Making.aspIf you want to go the whole 'hog' and make sausages you can buy the equipment to stuff sausages and the casings here: http://www.designasausage.com/pages/prods.asp?catid=11&subcatid=5 (they deliver to France) Link to comment Share on other sites More sharing options...
Lucinda Posted March 1, 2009 Share Posted March 1, 2009 Use the French sausage meat but add one third breadcrumbs and it will be just fine - been doing this for Scotch Eggs for years now. Also a bit of seasoning doesn't go amiss.Lucinda Link to comment Share on other sites More sharing options...
valB Posted March 1, 2009 Author Share Posted March 1, 2009 Thank you for the replies, very helpful. I own a Blender which I use for homemade soups so maybe I will give that a try. Adding more breadcrumbs to the French Sausage Meat, now why didn't I think of that a couple of years ago and I would not have had such a craving for it all now. My list for English products gets less and less and with a bit of research and this forum I find most things can be purchsed over here. I have even found a cream that whips just like double cream so it is all coming right in the end. [:D] [:D] Link to comment Share on other sites More sharing options...
mint Posted March 1, 2009 Share Posted March 1, 2009 Val, tell us about the cream, quick![:D] Link to comment Share on other sites More sharing options...
mint Posted March 1, 2009 Share Posted March 1, 2009 Deleted post, sorry. Just repeating myself....................yet again! Link to comment Share on other sites More sharing options...
valB Posted March 1, 2009 Author Share Posted March 1, 2009 Creme Proffesional (sp ?) I buy it in SuperU. Link to comment Share on other sites More sharing options...
Théière Posted March 2, 2009 Share Posted March 2, 2009 Excellent, thanks now I will be able to make sour cream for my beef stroganoff instead of using creme freche which is too thin. Link to comment Share on other sites More sharing options...
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