idun Posted June 15, 2011 Share Posted June 15, 2011 We have a little problem, the sausage filler machine has broken and we now have about 3 kgs of chorizo meat in a bowl and some sad looking skins and cannot stuff them.Any ideas as to what to do. It isn't as if sausage skin fillers are easily available at any local supermarket. Link to comment Share on other sites More sharing options...
woolybanana Posted June 15, 2011 Share Posted June 15, 2011 Tomate farci, cougette farci, patate farci ........? Link to comment Share on other sites More sharing options...
idun Posted June 15, 2011 Author Share Posted June 15, 2011 Do you know I hadn't thought of that, what a good idea. I have been slightly overwhelmed by this big bowl of pink spicy meaty mess. Link to comment Share on other sites More sharing options...
woolybanana Posted June 15, 2011 Share Posted June 15, 2011 Could you make meatballs of them? Link to comment Share on other sites More sharing options...
idun Posted June 15, 2011 Author Share Posted June 15, 2011 No, the mix is slightly sloppy to put a very uncooking term on what is in the fridge. It should go into the skins and then they dry out over the next month or so. Link to comment Share on other sites More sharing options...
Fridgeman Posted June 15, 2011 Share Posted June 15, 2011 Use a Funnel as they did in the good old days : ) Link to comment Share on other sites More sharing options...
Pommier Posted June 15, 2011 Share Posted June 15, 2011 [quote user="Fridgeman"]Use a Funnel as they did in the good old days : )[/quote]That's how we always make sausages. Hand mincer with sausage making funnel attached (it only cost 2 - 3 euro from the quincaillerie) Link to comment Share on other sites More sharing options...
idun Posted June 15, 2011 Author Share Posted June 15, 2011 The hand mincer is still in a container and the electric one 'blew up' yesterday. I would love to do it by hand, and it would be by hand. It isn't an easy thing to do even when a machine is 'forcing' the meat into the skin. Anyway, I suffer from near on hysterical laughter when doing this with the electric or hand mixer, it is weird filling,what feels like, a never ended preservatif.[:-))]Think alternative recipes are called for here as per Wooly's suggestions. Link to comment Share on other sites More sharing options...
audio Posted June 15, 2011 Share Posted June 15, 2011 Idun, nip down to your local butcher, give him plenty of charm and ask him to do it for you? ( the sausages that is) Link to comment Share on other sites More sharing options...
idun Posted June 15, 2011 Author Share Posted June 15, 2011 I'd wondered about that, I might call in and see what they say. The problem would be that they may feel that our preparation could contaminate their equipment. Still, if I don't ask. ps our local butcher is a lady!No quincaillerie around here I'm afraid and I don't know where I could buy a sausage stuffer, maybe Lakeland, but then I'd have to wait. Link to comment Share on other sites More sharing options...
Rabbie Posted June 15, 2011 Share Posted June 15, 2011 This link has some sausage stuffers for sale in the UK Link to comment Share on other sites More sharing options...
idun Posted June 15, 2011 Author Share Posted June 15, 2011 My lady butcher was very nice this afternoon and said they couldn't stuff my chorizo.Thanks for the link [:P] that is funny talking about sausages nez pah! There are some fine looking machines out there and some very fine price tags on them. I'd hoped lakeland might have had a cheaper version, but they don't. Link to comment Share on other sites More sharing options...
nomoss Posted June 16, 2011 Share Posted June 16, 2011 Pack it into airtight plastic boxes (e.g. butter boxes) and use it as sobrasada. Link to comment Share on other sites More sharing options...
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