tag:blogger.com,1999:blog-17687362.post115673049828744727..comments2023-06-02T04:03:58.850-05:00Comments on Mollywobbles: SAUSAGE.Aidanhttp://www.blogger.com/profile/06303266155929110011noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-17687362.post-1162003687353085382006-10-27T21:48:00.000-05:002006-10-27T21:48:00.000-05:00I was in a small grocery store earlier this week, ...I was in a small grocery store earlier this week, and saw containers labelled "schmalz" in a refrigerator case.<BR/><BR/>"Schmaltz?" I said. "You've got schmaltz?"<BR/><BR/>"Yeh," the clerk said. "But it's just rendered pork fat."<BR/><BR/>Um....now, I thought it was goose fat. Or chicken? Or ...?<BR/><BR/>Hope you're back knitting soon.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17687362.post-1156971615903159592006-08-30T16:00:00.000-05:002006-08-30T16:00:00.000-05:00When do the local knitters get to drop by for some...When do the local knitters get to drop by for some gourmet?mc78https://www.blogger.com/profile/18446659564785896289noreply@blogger.comtag:blogger.com,1999:blog-17687362.post-1156971485907322372006-08-30T15:58:00.000-05:002006-08-30T15:58:00.000-05:00So when do the local knitters get to come over and...So when do the local knitters get to come over and taste come gourmet?mc78https://www.blogger.com/profile/18446659564785896289noreply@blogger.comtag:blogger.com,1999:blog-17687362.post-1156900462335217002006-08-29T20:14:00.000-05:002006-08-29T20:14:00.000-05:00Oh, Ted. Don't mention lace. I injured my right i...Oh, Ted. Don't mention lace. <BR/><BR/>I injured my right index finger, sustaining some rather painful damage. It is immobilized, and I am not able to knit. (Not that I haven't tried. Knitting with the splint is like knitting with a catcher's mit.)<BR/><BR/>I'm quite anxious and unsettled without my knitting. Having, even on good days, a tenuous grasp on sanity, life sans knitting has its trials.<BR/><BR/>Oh -- patties would be good. But be sure to put down a nice layer of oil, or they will stick.Aidanhttps://www.blogger.com/profile/06303266155929110011noreply@blogger.comtag:blogger.com,1999:blog-17687362.post-1156896011586754162006-08-29T19:00:00.000-05:002006-08-29T19:00:00.000-05:00Thanks Aiden!I'll bet the sausage recipes would al...Thanks Aiden!<BR/><BR/>I'll bet the sausage recipes would also be great if shaped into patties, rather than trying to get them into casings?<BR/><BR/>How's your lace coming, BTW?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17687362.post-1156877704678654792006-08-29T13:55:00.000-05:002006-08-29T13:55:00.000-05:00Teddy:For you, anything.Drain about 1 1/2 quarts o...Teddy:<BR/><BR/>For you, anything.<BR/><BR/>Drain about 1 1/2 quarts of saurkraut. Cover with cold water, let soak 5 minutes, then drain. Squeeze handfulls of the saurkraut to get all of the liquid out. Set aside.<BR/><BR/>Heat an ovensafe pan -- I used a dutch oven -- over medium heat until hot, then add 3 T. of vegetable oil...or schmaltz if you have it. Add 1 large diced onion and 2 large carrots, sliced just under 1/4 inch thick. Sautee for one minute, then reduce the heat just a little bit and add 1/3 pound of bacon. (I didn't even defrost. I just took a cleaver and cut off an inch, then another, then another.) Add the bacon to the skillet and stir until all of the slices have separated. Then cover and allow onions to sweat and the bacon to render its fat -- about 15 minutes.<BR/><BR/>Add 1/2 teaspoon thyme, 1 bay leaf, a goodly amount of black pepper. Add the (dry) saurkraut, then pour over 1 cup of white wine -- Riesling is most authentic -- and chicken broth au fleur. Au fleur is a term which means "to the bud" -- and means almost to the top of the solids. (I know it's pretentious, but my beloved Julia, z''l, said au fleur, so au fleur it is. <BR/><BR/>Check for seasonings -- you'll be surprised to know you might need to add salt!<BR/><BR/>Bring the liquid up to the simmer, cover tightly, then place in a 250 degree oven for at least 1 1/2 hours. Serve with poached or pan fried sausages and plain boiled potatos. <BR/><BR/>Enjoy!Aidanhttps://www.blogger.com/profile/06303266155929110011noreply@blogger.comtag:blogger.com,1999:blog-17687362.post-1156876021491604262006-08-29T13:27:00.000-05:002006-08-29T13:27:00.000-05:00And could you please post the recipe for Julia Chi...And could you please post the recipe for Julia Child's sauerkraut?<BR/><BR/>What's "chicken broth au fleur"?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17687362.post-1156857655292760262006-08-29T08:20:00.000-05:002006-08-29T08:20:00.000-05:00i am a pervert i am but those sausages look damn s...i am a pervert i am but those sausages look damn sexy.<BR/><BR/>grrr.Jannahhttps://www.blogger.com/profile/02440708162079846780noreply@blogger.comtag:blogger.com,1999:blog-17687362.post-1156815704640357222006-08-28T20:41:00.000-05:002006-08-28T20:41:00.000-05:00Well, I didn't really use a recipe for the chicken...Well, I didn't really use a recipe for the chicken sausage. But here is what I did. I diced a medium yellow onion, pealed, cored, and diced 3 small granny smith apples, and sauted them in a few tablespoons of vegetable oil with somke salt and pepper until the were golden brown. Then I refrigerated them.<BR/><BR/>I took 1 pounf of chicken thighs and rough chopped them. I put them in the food processor along with 1 1/2 tablespoon (approx.) of salt, 2 teasppons (approx) of sage, 1/2 teaspoon white pepper, and processed until almost smooth. Then I added about 1/2 cup crushed ice and ran the processor until it was very a smooth paste. That went into a bowl and was chilled.<BR/><BR/>Next I took a second pound of chicken thighs, rough chopped them and processed them until the were course -- something that would approximate a 1/4 inch dice. (I hate hand dicing raw chicken.) This I combined with the chilled forecmeat, the onions and apples, and added a minced little parsley. Chill again while you wipe down the counters and get everything set up for stuffing.<BR/><BR/>Stuff into casings -- collagen or natural, and refrigerate. Then poach or pan fry slowly (my favorite) until cooked through.Aidanhttps://www.blogger.com/profile/06303266155929110011noreply@blogger.comtag:blogger.com,1999:blog-17687362.post-1156807675383847742006-08-28T18:27:00.000-05:002006-08-28T18:27:00.000-05:00My suggestion is that you post the recipe for the ...My suggestion is that you post the recipe for the sausage.anapestichttps://www.blogger.com/profile/03121747539454906075noreply@blogger.com