Comments on: Sausage Fancier

By: Mel

Mel — Fri, 21 Oct 2011 14:41:10 +0000

if you have a cuisnart mixer…it have an attachment piece that you can buy that grinds meat, and i think one for making sausage too.

By: Phil Lees

Phil Lees — Thu, 07 Oct 2010 19:01:57 +0000

Colleen – I’m probably not the best help when it comes to assessing electric mincers – I’ve only ever owned one, and it isn’t exactly top of the line. If I didn’t already have one, I’d probably look to pick up a Kenwood Chef mixer from ebay with the mincer attachment. The Kenwoods are pretty indestructable and can be repaired.

By: colleen

colleen — Thu, 07 Oct 2010 00:32:37 +0000

Hi. Can you recommend a decent electric mincer/sausage maker to buy? I purchased a brand new one last week off Ebay and it blew up the second time I used it. Mind you, it was only $65.00 plus postage. As the saying goes, you get what you pay for. If you have any suggestions I would love to hear them.
Thank you
Colleen

By: Cold smoking at home: Convert your Weber for $10 - The Last Appetite

Cold smoking at home: Convert your Weber for $10 - The Last Appetite — Sat, 02 Aug 2008 13:29:53 +0000

[...] started with the occasional foray into a simple pork and garlic sausage is now ending in converting garden sheds into full-sized smokehouses to smoke lanjager and [...]

By: kay cee

kay cee — Sat, 29 Mar 2008 06:06:49 +0000

Wish I know where I can find these sausages and buy in bulk/stock up.

By: kay cee

kay cee — Sat, 29 Mar 2008 06:05:01 +0000

I can tell you that one of the best sausages you will ever eat is Cambodian sausage. It’s got all the perfect flavors: salty, sweet, sour, tangy all fighting each other. The flavors just burst and pop in your mouth. The after taste is also wonderful.

Most (other) sausages that I’ve had have a soggy, musty, and almost a nasty after taste, which means you can’t eat too many. But with the Cambodian sausage, it’s almost impossible to eat just one or two.

And it is perfect for the grill; once it cracks a little on the grill, it’s perfect to eat. It’s eaten alone, with rice, with bread, or can accompany any other dish.

It is the bomb sausage of all time. I’ve had all kinds of sausages from around the world, and by far, this sausage that I’m talking about it the best — hands down.

By: She’s Over « Sarawan

She’s Over « Sarawan — Thu, 28 Feb 2008 12:42:10 +0000

[...] got those New Zealand green lipped boys in the freezer too. Spicy sausages, inspired by a post on Phil Lees’ The Last Appetite site (he formerly of the Phnomenon Cambodia food blog). My [...]

By: Ed

Ed — Thu, 28 Feb 2008 05:06:11 +0000

Looks fantastic. Ruhlman’s Charcutery is top of my list right now but I’m nt allowed to cure ham outside our bedroom windows. Perhaps when i’ve finished corrupting bloggers with advertising i shall finally get a copy and start mincing.

By: Bill W, NH USA

Bill W, NH USA — Wed, 27 Feb 2008 16:32:32 +0000

I watched Wolfgang Puck on the tube showing a technique to make sausages without any equipment. You take ready made ground pork and mix in what you might like. Then you take lesser amounts of your mix and shape them into sausage links wrapped tightly in plastic wrap, I believe he also added a wrap of tin foil on top of the plastic, then boil gently, I don’t remember for how long, sorry. I’m not sure if they would hold up to the grill this way but perhaps they might. I have a Ron Popeil pasta/sausage maker that I’ve never used. If I had a George Foreman grill it too would likely be unused.

By: Phil Lees

Phil Lees — Wed, 27 Feb 2008 08:45:32 +0000

Jam-ez – You should know that my love of pugilism knows no bounds. I’ll be on the lookout for more ham-fisted references to the sport.

Rach – Yep, the huge advantage of sausage-making is the heretofore untapped well of dick jokes.