My friend, Cindy, who cooks with me sometimes...and I made Bangers & Mash from Heston Blumenthal's, In Search of Perfection - following each step as directed... thinking that if we missed perfection they would still be pretty darn good and they were great...the best bangers I have eaten. We had to toast white bread and soak it and then use the toast water in the bangers along with crushed rusk. Really Heston? On another Saturday we started with 20 lbs of pork shoulder and back fat and made Sweet Italian, Bratwurst, Chorizo and Linguica. We learned not to use cured back fat... too salty. It was summer and we tried to cold smoke and it just didn't work. But the hot smoked sausages were still very tasty. Sadly, Cindy is moving to Seattle, so I am in search of a new cooking partner...Any volunteers?
|House Made Charcuterie and Sour Dough Bread|
|Retro-fitted Curing Cabinet|