Krin Posted September 21, 2004 Share Posted September 21, 2004 Now that the night's are drawsing in and there is a chill in the ai, my thought have turned to winter food, dumplings, spotted Dick and sausages in onion gravy.Is it possible to buy any of the above in France?Is life too short to stuff a sausage skin?Krin Link to comment Share on other sites More sharing options...
Isaacsnana Posted September 21, 2004 Share Posted September 21, 2004 [quote]Now that the night's are drawsing in and there is a chill in the ai, my thought have turned to winter food, dumplings, spotted Dick and sausages in onion gravy. Is it possible to buy any of the above...[/quote]HiI havn't seen suet here anywhere. I get mine brought from England, can't do without my dumplings and suet pud in the winter. I have however seen lard. It's sold in packets in Super U, I think it is called graisse de porc. I use it half and half with butter to make my pastry and it is excellent. Of course sausages are available here, but they are not the same as Walls, they have a lot more fat and gristle I find. Link to comment Share on other sites More sharing options...
Teamedup Posted September 21, 2004 Share Posted September 21, 2004 Over the years I have bought the lot here.We had great 'fun' stuffing the sausages, (and tasted great, I often make sausage meat).I love a spotted dick.And dumplings light and fluffy, baked in the oven leaving a golden crunchy crust on them.......... wonderful. Link to comment Share on other sites More sharing options...
opas Posted September 21, 2004 Share Posted September 21, 2004 For suet ,buy some kidneys at you butcher and take of the fat,makes superb tortilla bread and pastry,for sausage buy pur pork...leader price do an excellent one,as for the gravy,well you wont get that in a packet! I sugest you get a decent basic home cookery book and experiment! Link to comment Share on other sites More sharing options...
Val_2 Posted September 21, 2004 Share Posted September 21, 2004 Lard is known as Saindoux du porc and is found in the refrigerator somewhere near the ready cooked chilled products or not far from the butters and marg in our local Super U. Suet like Atora not sold as such unless it is in the Comptoir Irelandais or a specialist british product outlet in popular british areas. Sorry don't know about skins,but you could approach a proper boucher and ask to buy some of his skins, our friends who have just retired from boucherie/traiteur always made their own.Have you tried freezing some cheap cooking marg (block version) for a while then grating it into the flour to make dumplings. It does work quite well and you don't get quite such a thick layer of grease if the stew is left overnight. Link to comment Share on other sites More sharing options...
Jirac18 Posted September 22, 2004 Share Posted September 22, 2004 I'd like to make my own sausages as I'd be happier with the low fat and salt content. The butchers do some great mince pork fresh in front of you so you can see its not all the rubbish left overs but does anyone know if you buy rusk here in France. If it is unavailable I'll just use breadcrumbs. Link to comment Share on other sites More sharing options...
Teamedup Posted September 22, 2004 Share Posted September 22, 2004 I use homemade whole meal bread crumbs in my pork sausage. I tried to make super lean ones, but I'm afraid that they needed some fat, they were dry and not nice. So I now use half lean pork and half belly pork. An essential ingrediant is Mace. I bought some here once but it had no smell or flavour, so I get it when in the UK. Don't need much, but it does give a great flavour to sausage. Link to comment Share on other sites More sharing options...
Dick Smith Posted September 22, 2004 Share Posted September 22, 2004 I'd second that - no fat in sausages makes them horrid (we had an organic farmer who made his own, no fat and they were terrible). Mace is usually pretty flavourless unless you grate it fresh, I find. I like it in mashed potato when I leave most of the fats out. Link to comment Share on other sites More sharing options...
0Helen Posted September 23, 2004 Share Posted September 23, 2004 I use well-chilled grated butter for my dumplings because I prefer the flavour. If you do not want to add fat to your own homemade sausage meat try adding grated apple, cooked mashed aubergine, grated carrot, mashed peaches etc. [not all together of course]. The fibre in the fruit/veg holds moisture and helps the meat to be less dry. Combined with a little starch such as oatmeal or breadcrumbs the sausages should not weep too much when cooking. It is better to brush with oil and bake rather than fry, as the juices make a real mess of everything within spitting distance. In fact I have given up frying except for eggs. Link to comment Share on other sites More sharing options...
Nathalie Posted September 24, 2004 Share Posted September 24, 2004 Lots of converts to proper French cooking, then, I see!! Link to comment Share on other sites More sharing options...
opas Posted September 24, 2004 Share Posted September 24, 2004 yup,Bourgignon(sp) for tea tonight,with french beef on offer at intermarche 1.70 euros per killo,oh and french stick to mop up with....frenchstyle! Link to comment Share on other sites More sharing options...
opas Posted September 24, 2004 Share Posted September 24, 2004 yup,Bourgignon(sp) for tea tonight,with french beef on offer at intermarche 1.70 euros per killo,oh and french stick to mop up with....frenchstyle! ps french red bio wine to help it downwhoops think I sampled too much during the preparation! Link to comment Share on other sites More sharing options...
Mysfloss Posted September 24, 2004 Share Posted September 24, 2004 [quote]yup,Bourgignon(sp) for tea tonight,with french beef on offer at intermarche 1.70 euros per killo,oh and french stick to mop up with....frenchstyle! ps french red bio wine to help it down whoops th...[/quote]perhaps you liked it so much you served it twice Link to comment Share on other sites More sharing options...
David584 Posted September 24, 2004 Share Posted September 24, 2004 You lot are making my mouth water!!!! Link to comment Share on other sites More sharing options...
Teamedup Posted September 24, 2004 Share Posted September 24, 2004 I like to keep an eclectic kitchen. And we had an eclectic meal tonight. Terrine aux trois poissons. Chicken and Mushroom Pie, gravy, broccoli and mash (not puree) and an italian recipe for ice cream. Link to comment Share on other sites More sharing options...
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