Wed Aug 19, 2009 2:51 pm
#22683
Good folk! (& the not so good, ...Nos)
As I make batches of sausages via my sausage maker attatchment on our lovely new FREE kenwood chef 3010 machine, (those in the uk can pm me if they'd like to know & go this route its £300 here) ..tool times tim taylor would be impressed at it's grunt..
Are there any Pumpkin recipes that can be involved to make a winter sausage or similar, as we've grown an experimental Kin this year we know it's had safe food & fluids (the ones imported for halloween from eastern europe are dubious for eating)
I guess it would be a spicier variety but could be wrong? if it could be added to a batch I'd love to know anyone elses experience in that area please.
Incidentally we use a vacuum sealing machine for our meat so longevity is not a problem, if worse happens I'll scoop & vacuum seal the innards till i find something interesting ..other than soup!
As I make batches of sausages via my sausage maker attatchment on our lovely new FREE kenwood chef 3010 machine, (those in the uk can pm me if they'd like to know & go this route its £300 here) ..tool times tim taylor would be impressed at it's grunt..
Are there any Pumpkin recipes that can be involved to make a winter sausage or similar, as we've grown an experimental Kin this year we know it's had safe food & fluids (the ones imported for halloween from eastern europe are dubious for eating)
I guess it would be a spicier variety but could be wrong? if it could be added to a batch I'd love to know anyone elses experience in that area please.
Incidentally we use a vacuum sealing machine for our meat so longevity is not a problem, if worse happens I'll scoop & vacuum seal the innards till i find something interesting ..other than soup!