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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING AND CAMPING FORUM › Camp Oven & Outdoor Cooking › Camp Ovens & Related Equipment › Furphys album of BBQ area in progress

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Furphys album of BBQ area in progress (Read 8163 times)

Reply #20 - Apr 17^th, 2008 at 8:50pm

sooty Offline
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Grill it Skip ? Na ya just bite a chunk off and chew. Almost choked on the string in the first bit
Soot Grin

I started out with nothing and still have most of it

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Reply #21 - Apr 17^th, 2008 at 8:51pm

skiproosel Offline
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You mean you ate the plastic wrapping too Soot? Grin

Outstanding!

Skip

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Reply #22 - Apr 17^th, 2008 at 9:01pm

sooty Offline
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What plastic Cheesy

I started out with nothing and still have most of it

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Reply #23 - Apr 17^th, 2008 at 9:01pm

LogFire Offline
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Goes down well with fresh bread & butter & a good coating of Rosella jam. Boarded with some old german folk when I was younger & they had a festival every year with homemade wurst & jam, also black pudding but I couldn't come at that.
LogFire

I have gone off to find myself. If I get back before I return,keep me here.

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Reply #24 - Apr 17^th, 2008 at 9:09pm

skiproosel Offline
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I agree Keith I don't need to eat Pigs Blood it's like drinking tea made from Boar water Grin

Mmmmm Wurst and Rosella Jam---Yep I'd try that. If Carolyn can eat Blue Tongue Lizard & Grubs I'll try that. Mind you I have had a snag in a slice of bread with a lashing of strawberry jam. That was actually the grouse.

What Plastic! Grin

Great form
All the best
Skip

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Reply #25 - Apr 17^th, 2008 at 9:27pm

Carolyn™ Offline
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You have all got me baffled with this.

Is it "Liverwurst"? I used to love that on hot buttery toast.

or a "Salami" type sausage?

I have had fried black pudding years ago and it was ok.

Geez your making me think about how boring my diet is these days. Cheesy

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Reply #26 - Apr 17^th, 2008 at 9:30pm

skiproosel Offline
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It's Mettwurst Carolyn and made at Plainlands in SE Queensland. It would be by far the best that I have tried and many others think the same.

Regards Skip

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Reply #27 - Apr 18^th, 2008 at 6:58am

Carolyn™ Offline
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Thanks for the info Skip. Google mostly gave me the SA places. Being a Red Hatter I was intrigued to find this Butcher and this recipe, although I gather you lot just tuck right into it.

http://www.purplecowbutchery.com.au/client_images/383791.pdf

There was a continental butcher at Jindabyne and I use to hang out for his sausage when I knew I was headed to the snow. I was very sad when he died.

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Reply #28 - Apr 18^th, 2008 at 11:21am

Furphyslinger Offline
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