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Post by BrewDaddy on Feb 9, 2020 3:16:54 GMT
I stumbled into this guy's yooztoobz channel not long ago and saw this recipe for English Toad In The Hole. I *think* I'd heard of it but never tried it, so gave it a go... How To Make The Best Toad In The Hole.TheScottReaProject He refers to some all beef sausages he had made prior, and try as I might I could NOT find anything like that. My main grocery carries a lot of stuff, but no joy... I contacted a couple butcher shops - nope. You just can't find all beef sausages like this around these parts, unless you go with a frankfurter, which I did my first attempt. The best way to describe them would as though they were a 'kosher' style of sausage... and because they were as thin as they were, they just didn't hold up with with the technique for this recipe. Plus when I tried to make a half batch of the Yorkshire Pudding to pour over it, the ratios just didn't work out so great for some reason. First attempt was okay I guess, but I just wasn't doing this recipe justice... So tonight was attempt #2, using the best I could come up with - Johnsonville Beer Brats. I did pretty much exactly what you see in the video, full size Yorkshire but I only used 2 sausages, saving the other 3 for tomorrow night it this worked out and I did it again with a friend over. The sausages aren't anything to brag about, the Yorkshire Pudding isn't anything to brag about, the onion/beef gravy isn't so great to brag about it, but combine all three and you got something.... serve with some mustard on the side and it's pretty tasty stuff... I'll be doing this again tomorrow, but with my RV gas oven I'll just go around 27-30 minutes baking time since the underside was a tad overdone with this meal. If you are into trying something a bit different, this might be something you could give a go.... brew [Edit] p.s. I don't know why it posted the same picture twice..... Attachment DeletedAttachment Deleted |
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Post by Thtwudbeme on Feb 9, 2020 12:36:03 GMT
You can easily make your own beef sausage. Here is a recipe that I have done up a few times. You can change up things/spices according to your own tastes. I tend to use ground veal as opposed to beef and it seems to taste better to me.
- 5 lbs 85% lean ground beef, bought as hamburger or ground yourself.
- 2 eggs
- 3 cups of dried white bread crumbs
- 2 teaspoons fresh black pepper, medium grind
- 1 tablespoon kosher salt
- 1 tablespoon rubbed sage
- 2 teaspoons dried red pepper flakes
- 1 small handful of finely chopped fresh parsley (or 1 tablespoon dried)
- 1 cup ice water
1. Put your ground beef into a large mixing bowl. Use a medium cutting disc on grinder if grinding your own.
2. Beat the 2 eggs and combine them with the spices and the 1 cup of ice water in a small mixing bowl.
3. Pour the egg, spice, and water combination and the dried bread crumbs into the ground meat and mix thoroughly for at least 2 minutes. Mix by hand for even distribution.
4. Stuff the sausage mixture into 35 mm beef or collagen casings, and link into preferred lengths. Or, use as loose and/or patties.
PS. - If your are having IT issues regarding problems with posts, please send a message to JohnnyD. He is the forum's IT guy.  |
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Post by Deleted on Feb 9, 2020 14:23:11 GMT
I'm liking this!
The other night, I tried a recipe I found online. Roast chicken with Yorkshire pudding. Man, I love Yorkshire pudding...
I'm going to give this a go. Thanks for the suggestion!
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Post by Jolly on Feb 9, 2020 15:14:58 GMT
You can easily make your own beef sausage. Here is a recipe that I have done up a few times. You can change up things/spices according to your own tastes. I tend to use ground veal as opposed to beef and it seems to taste better to me.
- 5 lbs 85% lean ground beef, bought as hamburger or ground yourself.
- 2 eggs
- 3 cups of dried white bread crumbs
- 2 teaspoons fresh black pepper, medium grind
- 1 tablespoon kosher salt
- 1 tablespoon rubbed sage
- 2 teaspoons dried red pepper flakes
- 1 small handful of finely chopped fresh parsley (or 1 tablespoon dried)
- 1 cup ice water
1. Put your ground beef into a large mixing bowl. Use a medium cutting disc on grinder if grinding your own.
2. Beat the 2 eggs and combine them with the spices and the 1 cup of ice water in a small mixing bowl.
3. Pour the egg, spice, and water combination and the dried bread crumbs into the ground meat and mix thoroughly for at least 2 minutes. Mix by hand for even distribution.
4. Stuff the sausage mixture into 35 mm beef or collagen casings, and link into preferred lengths. Or, use as loose and/or patties.
PS. - If your are having IT issues regarding problems with posts, please send a message to JohnnyD. He is the forum's IT guy. I've got to try this. I was wondering if it would be overly mushy, with the regrind, but I'm guessing the eggs and bread crumbs guard against it. Question: How well does this keep in the freezer? |
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Post by Deleted on Feb 9, 2020 16:35:36 GMT
You can easily make your own beef sausage. Here is a recipe that I have done up a few times. You can change up things/spices according to your own tastes. I tend to use ground veal as opposed to beef and it seems to taste better to me.
- 5 lbs 85% lean ground beef, bought as hamburger or ground yourself.
- 2 eggs
- 3 cups of dried white bread crumbs
- 2 teaspoons fresh black pepper, medium grind
- 1 tablespoon kosher salt
- 1 tablespoon rubbed sage
- 2 teaspoons dried red pepper flakes
- 1 small handful of finely chopped fresh parsley (or 1 tablespoon dried)
- 1 cup ice water
1. Put your ground beef into a large mixing bowl. Use a medium cutting disc on grinder if grinding your own.
2. Beat the 2 eggs and combine them with the spices and the 1 cup of ice water in a small mixing bowl.
3. Pour the egg, spice, and water combination and the dried bread crumbs into the ground meat and mix thoroughly for at least 2 minutes. Mix by hand for even distribution.
4. Stuff the sausage mixture into 35 mm beef or collagen casings, and link into preferred lengths. Or, use as loose and/or patties.
PS. - If your are having IT issues regarding problems with posts, please send a message to JohnnyD. He is the forum's IT guy. I've got to try this. I was wondering if it would be overly mushy, with the regrind, but I'm guessing the eggs and bread crumbs guard against it. Question: How well does this keep in the freezer? If it is a bit soft, it certainly won't be near as mushy as true UK sausages. Those are terrible! They use more binder than meat.
In a word, Yuck.
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Post by Thtwudbeme on Feb 9, 2020 19:56:31 GMT
I have only kept it in the freezer as long as maybe one or two months and it was never a problem.
And come to think about it, I usually only put a little more than two cups of the bread crumbs into the mix. When it starts looking more like bread crumbs and less like meat I usually stop adding the breadcrumbs.
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Post by Mari on Feb 9, 2020 20:37:15 GMT
Thank you Thtwudbeme for posting your recipe. I am sooooo looking forward to preparing the sausages. ~Moi |
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Post by Mari on Feb 9, 2020 20:38:40 GMT
Oh, and thanks BrewDaddy, that dish sounds like it is right up our street! I am always wanting to try something new. ~Moi |
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Post by Deleted on Feb 10, 2020 1:39:48 GMT
I really want some Yorkshire pudding right now...
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Post by aussiedarren on Feb 10, 2020 2:15:23 GMT
Scott Rea Project was how i taught myself to butcher, lamb on the bench with Scott showing the way
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Post by Deleted on Feb 10, 2020 12:34:25 GMT
Scott Rea Project was how i taught myself to butcher, lamb on the bench with Scott showing the way We've had a book in one hand, a knife in the other. LOL
Is Scott Rea online?
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Post by BrewDaddy on Feb 10, 2020 18:38:43 GMT
Scott Rea Project was how i taught myself to butcher, lamb on the bench with Scott showing the way We've had a book in one hand, a knife in the other. LOL
Is Scott Rea online?
I thought he also had a website but I can't seem to be able to dig it up.
But here's his yooztoobz channel:
He's also on f*c*b*k.
bd
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Post by aussiedarren on Feb 11, 2020 4:11:33 GMT
Yeah YouTube Pony, trust me video play with knife in the other hand aint a lot more fun. But can still count to 10 and thats what counts
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Post by Deleted on Feb 17, 2020 3:57:36 GMT
Yeah YouTube Pony, trust me video play with knife in the other hand aint a lot more fun. But can still count to 10 and thats what counts Video would be better. You don't have to hold down the page whilst cutting.  |
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