Geir Widar
TVWBB Wizard
First of all, I’d like to introduce my automatic apple tree trimmers. They require no pay, fertilizes the garden, and tastes fantastic.
Here she shows off her cutting tools. Picture is taken in my garden. With a 300 mm tele. Do not fool around with these animals, they are quite dangerous. Especially if they show you their offspring:
They were looking rather anxiously at my Webers. I wonder why.
Well, nothing more to see, so let’s move ahead to the pølsefest. A friend of mine, my wife and yours truly made over 30 pounds of sausages last weekend.
I like to make sausages at this time of the year, for several reasons. First, pork belly is cheap. It is a traditional Christmas dish, and you can get meat that is unsold quite cheap. It’s cold outside, so keeping meat, bowls, grinders and so on cold is no problem. It’s usually colder outside than it is in my freezer. At last, there is not much else to do, just waiting for daylight to return.
Some of the belly, ready to be ground:
First batch ready:
We made four different recipes, the Jaktwurst, smoked chicken, and two variatons with garlic and basil from "Charcuterie". Lots of Hungarian and Spanish peppers added in the last batch.
And stuffed:
A sausage, fried for taste testing, with a shot of Icelandic “Svartadaudir” or “Black Death”, They changed the name to “Brennivin”, or “FireWine” to make it less popular. As far as I know, it is not sold outside Iceland, so you’ll have to go there to get some. If you wondered, the change of name did not help a lot on the popularity.
Now, this took twelve hours. The next day, sausages hanging in the cellar to dry, and ready for smoking. I like to arrange my coals in a circle in the WSM when I want to keep the temperature quite low. Looks like this, and works like a charm. Expect temps to reach around 100 degrees, if the outdoor temp is around minus four degrees F outside.
A couple of sausage shots. Sorry, no plated picture. After doing this, it’s quite OK to wait a couple of days before I taste the finished product. Too much sausage is too much sausage.
I hope you enjoyed this little tale as much as I did have fun when making the food, and as always, thank you for your time.
Here she shows off her cutting tools. Picture is taken in my garden. With a 300 mm tele. Do not fool around with these animals, they are quite dangerous. Especially if they show you their offspring:
They were looking rather anxiously at my Webers. I wonder why.
Well, nothing more to see, so let’s move ahead to the pølsefest. A friend of mine, my wife and yours truly made over 30 pounds of sausages last weekend.
I like to make sausages at this time of the year, for several reasons. First, pork belly is cheap. It is a traditional Christmas dish, and you can get meat that is unsold quite cheap. It’s cold outside, so keeping meat, bowls, grinders and so on cold is no problem. It’s usually colder outside than it is in my freezer. At last, there is not much else to do, just waiting for daylight to return.
Some of the belly, ready to be ground:
First batch ready:
We made four different recipes, the Jaktwurst, smoked chicken, and two variatons with garlic and basil from "Charcuterie". Lots of Hungarian and Spanish peppers added in the last batch.
And stuffed:
A sausage, fried for taste testing, with a shot of Icelandic “Svartadaudir” or “Black Death”, They changed the name to “Brennivin”, or “FireWine” to make it less popular. As far as I know, it is not sold outside Iceland, so you’ll have to go there to get some. If you wondered, the change of name did not help a lot on the popularity.
Now, this took twelve hours. The next day, sausages hanging in the cellar to dry, and ready for smoking. I like to arrange my coals in a circle in the WSM when I want to keep the temperature quite low. Looks like this, and works like a charm. Expect temps to reach around 100 degrees, if the outdoor temp is around minus four degrees F outside.
A couple of sausage shots. Sorry, no plated picture. After doing this, it’s quite OK to wait a couple of days before I taste the finished product. Too much sausage is too much sausage.
I hope you enjoyed this little tale as much as I did have fun when making the food, and as always, thank you for your time.
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