A simple pork-free substitute for regular bacon, lower fat also so suitable for those watching their calorie intake. This requires a breast of veal, ask your butcher as it is not something normally on sale, mine came bone in and … Continue reading
Just checked and the Veal Salami are already at 40% weight loss! Must be due to the smaller than normal casings. Good definition, good smell, and taste delicious.
Ingredients: 1 kilo of ready minced fatty veal 3 teaspoons of Salt 1/2 teaspoon of Cure #2 2 teaspoons of Dextrose 1/4 teaspoon of Starter Culture LS-25, in 1/2 cup of water 4 cloves of garlic finely minced 2 teaspoons … Continue reading
German in origin, this sausage is pale in color before being cooked and becomes tan coloured after being cooked. Indicative of its light colouring when made fresh, bockwurst is also known as Weisswurst, translated to mean white sausage. Ingredients: 1 … Continue reading
Alheiras A pale smoked sausage from Trás-os-Montes, in Portugal, served with fried potatoes and a fried egg, have an interesting story. In the late fifteenth century King Manuel of Portugal ordered all resident Jews to convert to Christianity or leave the … Continue reading