Pork Snorkers. (Sausages).

[TonyUK]

Moving on from the Gadgets forum where I posted that I had bought a manual meat grinder.
Well, today was the initial test drive & first foray into sharkootery. We made, (let me re-phrase that. We attempted), to make snorkers, (sausages). Snorkers is a a Royal Navy term for sausages, also called "snags." The recipe was 750gr of pork shoulder, 300gr of pork belly, 1 tspn nutmeg, 1 tspn mace & 1 tspn ground coriander.

Using a #8 grinding plate, as recommended, all went well. Fried off a wee patty and it tasted deelish.


Attached the stuffer nozzle, casings slid on, (pig intestine), PITA I might add, and proceded to stuff it. We were giggling & yelping like children as it started to form a sausage. It came out really good.


Now to make the links. This is where we were brought down to earth. What a flipping fiasco! I agree, needs work, a lot! D-, see me after class! We couldn't help laughing as we tried to do it. I'm sure we'll get better.


What a dog's breakfast! Some you win, some you lose. I'm sure they will taste just fine.

 

[Bob Bailey]

Remembering my first couple of batches -------------------- you done good
It does take some practice. I found that twisting as you go works best. That way you'll catch over stuffing a lot faster.

 

[TonyUK]

Remembering my first couple of batches -------------------- you done good
It does take some practice. I found that twisting as you go works best. That way you'll catch over stuffing a lot faster.

Thanks Bob. Sounds like grate advice, & makes sense. Thank you. We'll try that method next time.

 

[Tim Campbell]

Much better than my first attempt, Tony. Much, much better.

 

[EricV.]

Pinch, squeeze & twist. I usually let the sausage rest over night in the casings before I link them up, however I made this 13lb. batch of Italian last weekend twisting as I go. My grandparents had the manual crank style, they work, just to much trouble for me.

 

[Kevin L (NKY)]

Tony,
That looks great, seasonings sound just right also, I think you are starting to get the hang of this cooking thing!!!

 

[Timothy F. Lewis]

OK! Those look great, teach us Yankees about Kilties now my friend! I have a feeling after our personal conversations, those will become a TVWBB big hits, I’m going to talk to my buddy and my butcher about making some of those up!
What I refer to is a small (~2”) pork sausage wrapped in bacon! I think that about 50 would be just right for appetizers at Christmas!

 

[TonyUK]

OK! Those look great, teach us Yankees about Kilties now my friend! I have a feeling after our personal conversations, those will become a TVWBB big hits, I’m going to talk to my buddy and my butcher about making some of those up!
What I refer to is a small (~2”) pork sausage wrapped in bacon! I think that about 50 would be just right for appetizers at Christmas!

Kilties, (aka Pigs in Blankets, Kilted Soldiers), are the most popular traditional side dish to a roast turkey Xmas dinner, & that includes Yorkshire Pudding!

Technically Pigs in Blankets are a small pork sausage encased in pastry, whereas the Kiltie is sausage wrapped in bacon. Pigs in Blankets is a generic term that covers both types. I have never had a Xmas dinner where there wasn't a big dish of PiBs served. The Horror!!

In the UK PiBs are a phenomena. When everyone is sitting at the table, ready to eat, & the dish of PiBs is brought in it's as if the cook/chef has just laid The Holy Grail on the table. It's remarkable. Everyone goes Ooooooh! and stares at the dish hungrily, followed by the closing of eyes as the intoxicating aroma goes up their schnozzles. It's the only dish on the table that everyone keeps an eye on throughout the meal, & makes a mental map of where on the table it is at all times! Sometimes PiBs are served surrounding the turkey, & the person who finds a stray one is cursed by those who didn't spot it quick enough. But most cooks have a stash of them in the kitchen for such eventualities which brings peace on earth & goodwill to all men back to the table.

PiB's can be made using any type of sausage you choose, but it must be wrapped in smoked, streaky-bacon, (side bacon US).
They would be the perfect Vortex cook, on a Smokey Joe, for the pit-master slaving away at the grill.

 

[ChuckO]

I bet they're good (or were if gone already)