David Posted February 28, 2007 Share Posted February 28, 2007 We have started making our own British style sausages, with very impressive first results.However, we really need to find some mace. Can anybody recommend a supply of mace in North Deux Sevres? We would also like to find some sausage skins, as presently we fry the meat without skins.Thanks,David Link to comment Share on other sites More sharing options...
Teamedup Posted February 28, 2007 Share Posted February 28, 2007 If you get the skins you'll need a tool to fill them. I got my mace from the UK. But they had some in our Super U before christmas. Link to comment Share on other sites More sharing options...
Megan le Fey Posted March 1, 2007 Share Posted March 1, 2007 I often see sausage skins in our local Intermarché, saw some yesterday but I can't remember what they were called. They were in the pork area of the packed fresh meat fridge. Sausage fillers usually come with the attachment packs of French mincing machines. I have occasionally looked for mace here for a particular recipe but have I am afraid that I have not been able to find any. Link to comment Share on other sites More sharing options...
Cassis Posted March 1, 2007 Share Posted March 1, 2007 Remember, a sausage is for life, not just for breakfast. [:(] Link to comment Share on other sites More sharing options...
dogwood Posted March 1, 2007 Share Posted March 1, 2007 Yummy[IMG]http://i129.photobucket.com/albums/p212/muddypaws4x4/f8d5fd66.gif[/IMG] Link to comment Share on other sites More sharing options...
Cassis Posted March 1, 2007 Share Posted March 1, 2007 Now, is there any need for that kind of cruelty?Have you looked here for recipes, by the way?Sausage Recipes Link to comment Share on other sites More sharing options...
Cerise Posted March 1, 2007 Share Posted March 1, 2007 Cruelty? I thought that that was your brother running a marathon[:)] Link to comment Share on other sites More sharing options...
Bernice Posted March 1, 2007 Share Posted March 1, 2007 The skins are called Boyaux, either veal or pork I believe.Bernice Link to comment Share on other sites More sharing options...
Clair Posted March 1, 2007 Share Posted March 1, 2007 mace = macissee here for more details: Macis Link to comment Share on other sites More sharing options...
Teamedup Posted March 1, 2007 Share Posted March 1, 2007 No I know it is the same plant, but mace has a taste of it's own and really makes a sausage taste like a sausage. Last time I made sausage and put skins on, well it needed two of us and we were laughing so much, how we managed, I have no idea. Link to comment Share on other sites More sharing options...
Me0wp00 Posted March 1, 2007 Share Posted March 1, 2007 I buy my skins and sausage kits (all the herbs in a pack for proper cumberland sausages) and just add the rusk from http://www.sausagemaking.orgthey ship to france and are very quick, the skins are much better than some from ebay and the sausages are just like M&S's cumberlands.I made 86 sausages by hand one day with my hand mincer and then refused point blank to make any more until I had an electric mincer, now all i'm waiting for is poitrine to come back on special offer.I used 100% poitrine, trim the fat and skin but found pork shoulder not fatty enough.Any other tips for meat cuts ?link edited by a mod Link to comment Share on other sites More sharing options...
Teamedup Posted March 1, 2007 Share Posted March 1, 2007 I agree, you need the fat in the sausage or it is toooooo dry. I think poitrine is just right. Link to comment Share on other sites More sharing options...
Dick Smith Posted March 1, 2007 Share Posted March 1, 2007 I once bought some 'organic' farmers'-market sausages that were low-fat - they were absolutely and completely inedible. Link to comment Share on other sites More sharing options...
powerdesal Posted March 2, 2007 Share Posted March 2, 2007 We buy 50g packs of mace (unground-the expensive form!!!) called 'javrati' in hindi, for a bit less than 50p. I am tempted to bring a load back to France on my next visit and supply all you sausage lovers. Link to comment Share on other sites More sharing options...
verviale Posted March 2, 2007 Share Posted March 2, 2007 I have been making sausages for years, the thought of putting them in skins turns my stomach and how would you do it.The great thing is minced pork is fairly cheap in the u.k and you can add whatever you like, I love chili and coriander with a little sundried tomato and sometimes I add sage and onnion stuffing mix dry, I always make them in my food processor, they take minutes and no additives, brilliant for little ones, I do them in animal shapes for kids, they love them and almost forgot,scotch eggs are so much nicer. Link to comment Share on other sites More sharing options...
Chezstevens Posted March 2, 2007 Share Posted March 2, 2007 [quote user="powerdesal"]We buy 50g packs of mace (unground-the expensive form!!!) called 'javrati' in hindi, for a bit less than 50p. I am tempted to bring a load back to France on my next visit and supply all you sausage lovers.[/quote]Thanks for the tip. I'll get some from Doha this spring.Vern Link to comment Share on other sites More sharing options...
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