AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Jul 24^th, 2009 at 8:23am

Michaelb Offline
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Folks I know its a bit remove from camp oven cooking, but does anyone else here make home made sausages, July is generally the time for us, we made some salami last week end, which will air dry for about a week in the biltong dryer.

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Don't waste a day, not while your breathing.

Michaelb (A Mexican)
http://www.youtube.com/watch?v=mWCVbBkd0j0

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Reply #1 - Jul 24^th, 2009 at 8:41am

TBF Offline
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You are a man of many talents Michaelb..

I helped a mate about 20 years ago.
He made a variety of smallgoods at home.
Don't remember a lot of the process.
HAd a couple of drinks while working.
They did taste good though.
Mostly salami and presswurst.

I for one would love to read more about you exploits.

Presently working with a bloke who makes his own cheese and smokes his own hams.

Aart

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Reply #2 - Jul 24^th, 2009 at 10:20am

Michaelb Offline
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TBF wrote on Jul 24^th, 2009 at 8:41am:

his own cheese and smokes his own hams

Aart these are projects for the future list, been reading about cheese making, but the next major project will be my first go at Rollmops.

Don't waste a day, not while your breathing.

Michaelb (A Mexican)
http://www.youtube.com/watch?v=mWCVbBkd0j0

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Reply #3 - Jul 24^th, 2009 at 11:19am

TBF Offline
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Michaelb wrote on Jul 24^th, 2009 at 10:20am:

TBF wrote on Jul 24^th, 2009 at 8:41am:

his own cheese and smokes his own hams

Aart these are projects for the future list, been reading about cheese making, but the next major project will be my first go at Rollmops.

I love Rollmops and Salted Herrings

What type of fish will you be using for that?

Had some of both while I was in Holland last month.
They taste a lot better than the Matjes Herring in oil that you can get at Woolies.

Aart

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Reply #4 - Jul 24^th, 2009 at 1:09pm

Michaelb Offline
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Aart a man after my own heart, mum and dad are both from Hamburg, so for us it was always herring, that's what I will use.

When mum stays she gets the Matjes herrings, mixes them into sour cream with diced up onions and diced up sweet and sour gherkins (she will only buy GeeVee), refrigerate for 12 hrs, then into it.

I did take a pack to Yarrawonga to make them up, but we had sufficient food, and they may not have been to every ones palette.

The salted herring you mentioned was that Dutch Soused Herring, or another, keen to research that.

Thanks Aart

Don't waste a day, not while your breathing.

Michaelb (A Mexican)
http://www.youtube.com/watch?v=mWCVbBkd0j0

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Reply #5 - Jul 24^th, 2009 at 8:34pm

Kingsthorpe David Offline
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Not home made, BUT I bought some amazing snags from Village Meats Rosalie Brisbane a couple of weeks ago after reading an article in The Courier-Mail Tuesday food section about them.
Duck with Orange; Pork with apple and sage; Pork and Leek etc
Not cheap but the best snags ever.
Unfortunately they did not have any Rabbit or Pheasant snags left as they said they had been cleaned out after the paper story.
Nice touch, the butcher threw in half a Kg of Beef/capsicum/tomato snags FOC when he learnt we had come from Toowoomba specially to visit this shop. Little did he know that we do these things on Sundays as a "run out" and have a destination then work all around the ridges going to it and coming back!

KD

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Reply #6 - Jul 24^th, 2009 at 8:47pm

Kingsthorpe David Offline
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Michaelb wrote on Jul 24^th, 2009 at 1:09pm:

mum and dad are both from Hamburg

Beryl is from Prussia!
The family name since WW1 was Brady.
They called themselves the 'Brady Bunch' as a big family and thought they were Irish.
Then to the the family doo at a funeral and this lady had done a Family Tree!
The Brede couple set sail from Hamburg in the 1883 on the good ship The Reichstag and arrived at the Port of Maryborough Qld..............
Brede had an ' over the e's like the French do.
KD

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Reply #7 - Jul 24^th, 2009 at 8:50pm

Derek Offline
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Like this KD - Brèdè

Retired
Camp Oven Cook

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Reply #8 - Jul 24^th, 2009 at 8:55pm

Kingsthorpe David Offline
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Derek wrote on Jul 24^th, 2009 at 8:50pm:

Like this KD - Brèdè

Exactly! Pronounced Brady!

KD

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Reply #9 - Jul 24^th, 2009 at 11:48pm

TBF Offline
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Michaelb wrote on Jul 24^th, 2009 at 1:09pm:

When mum stays she gets the Matjes herrings, mixes them into sour cream with diced up onions and diced up sweet and sour gherkins (she will only buy GeeVee), refrigerate for 12 hrs, then into it.

There was a gourmet food producer in melb many years ago...The name was ESKAL(i think) they had a Schmaltz Herring that was with lots of onion and a pickled oil.. It was to die for...

As for your mum recipe, it sounds great.
I remember something similar...Herring Salad mix..
GeeVee is a name I haven't had much to do with in years...
30 years ago I worked for the Qld distributor of GeeVee products.

6 Years in the gourmet food wholsale trade.
With my European background what else would I do straight from school.

Aart

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Reply #10 - Jul 25^th, 2009 at 6:53am

Carolyn™ Offline
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You guys are making me hungry. Michaelb if your sausages are as good as the biltong would be worth a return trip to Vic Cheesy

.

It must be in my DNA in the 1/4 of me that is not British. I love all these what I would call european foods. But then I like asian food also Cheesy

.

Not that keen on plain fish but I love sardines so would probably like herrings and rollmops.

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Reply #11 - Jul 25^th, 2009 at 10:29am

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MB,
I have been doing a few snags but nothing special yet, I seem to always over do my spice mix,
"She flash one" that mincer/stuffer, mine is a crank handle job!!

I havn't had a chance to try some of those recipes on the spread sheet you sent either, should do hey!!

They would go nice in the cold smoker.
Do you have any updated versions of you recipes??

Cheers, Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #12 - Jul 25^th, 2009 at 11:46am

Michaelb Offline
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BBC , I have done some tweeking, but as yet I am not convinced that they are right yet, the salami in the pictues are adaptations again the top one is traditional but I have upped the spice mix for 1kg of meat to the equivelent of spices for 1.5 kg - I want the punch.

The bottom string is pure Perri Perri dry spice, an experiment.

I am currently corresponding with a Home Brew shop owner from Richmond in NSW ( nice guy very helpfull) he can organise for me some specific spice mixes and also the Curing Salt - Prague Powder #1, it is frustrating that I as a domestic sausage maker am not allowed to buy Prague Powder#2, because it has Sodium Nitrate and this can be used to make explosives, must be that would be bomb builders only come from domestic individuals and not commercial entities.

The journey continues. Will be doing 5kg of biltong tomorrow.

( the mincer , stuffer , she a cheap one from BIG-W, I grind the meat with a hand job as well, a Porket, just use the electric one for the stuffing)

Don't waste a day, not while your breathing.

Michaelb (A Mexican)
http://www.youtube.com/watch?v=mWCVbBkd0j0

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Reply #13 - Jul 26^th, 2009 at 10:21am

BillyBushCook Offline
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Some one said they wanted
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Michaelb wrote on Jul 25^th, 2009 at 11:46am:

I grind the meat with a hand job

Yeh, Marriage did that to me too!! Grin

Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #14 - Jul 26^th, 2009 at 10:49am

TBF Offline
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BillyBushCook wrote on Jul 26^th, 2009 at 10:21am:

Michaelb wrote on Jul 25^th, 2009 at 11:46am:

I grind the meat with a hand job

Yeh, Marriage did that to me too!! Grin

Mick.

I read it and decided to be good for a change...glad you saw it too Mick.
It just needed to be out out there. Wink

Aart

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Reply #15 - Jul 26^th, 2009 at 5:53pm

Michaelb Offline
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oops

Don't waste a day, not while your breathing.

Michaelb (A Mexican)
http://www.youtube.com/watch?v=mWCVbBkd0j0

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