Jump to content
Complete France Forum

Chorizo


idun

Recommended Posts

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

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

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

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

Archived

This topic is now archived and is closed to further replies.

×
×
  • Create New...