Paging the tool pikeys

At my old place in Kent I could occasionally pick up culled deer through
the Forestry Commission.

Spare bits I would turn into sausages.

Run all the deer bits and some pork fat through the Kenwood chef mincer.

Get "Exotic Stuffing" from the super market.

eg: Cranberry and walnut, lots of others.

Rehydrate it with water.

Add 5 to 10% pork fat.

Add 5 to 10% Exotic Stuffing.

Sausage skins in brine from the local abattoir.

Run it through the Kenwood with the sausage extrusion bit fitted.

Sausages to die for. The most requested banger at my summer parties.

 

There was an interesting[1] sausagey article in the Grauniad last week:

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/mar/08/how-to-cook-perfect-sausage

[1] For people wot like a good sausage, anyway.

 

Yeah *RIGHT*

 

Well most of them were. But we always kept a Forestry Commission culling
tag in the kitchen. The one that related to the Deer in one of the
freezers. ;-)

 

Handy things, 12 gauge slugs

 

12 gauge slugs.......

Was that deer, a head shot?

How did you guess?

No head left?

 

<pats Mossberg pump action>

 

Admires wife's Franche 12 gauge, recoil reload,
(very low recoil for small wife).
Fire arms spec, one in the chamber five in the mag.

Great for shooting clays two out of each of two traps, on report of the
second shot. I have tried after the first shot but I tend to miss the
last clay.

 

My Beloved has bought me the compressor, the rattle gun and the rachet
- along with the 15m hose reel.

All works a treat, but sadly the Range Rover wheel nuts just laughed at
the puny attempts of the rattle gun to shift them...


--

 

Hmm I had a variable choke one of them long time ago. Nice gun. Hugely
popular Stateside.

 

Is one not limited to 2 shots in the great ol' UK now?

 

I would happily but such products from a decent butcher, but for a
couple of obstacles.

Firstly, butchers over here are going the way of the british
greengrocer. In my town, population 13000, there isn't a butcher.

Secondly, what you and I know and love as bacon and sauages are almost
unheard of over here. There are one or two things that resemble
sausages, but, well, they're not. I can get some prepackaged pig, that
says bacon on the packet, looks like bacon from a distance, but is
neither cured nor smoked and cut see through thin.

Thirdly, I don't have the necessary general or specific vocabulary to
try and have such things custom made, should I find a butcher willing
to do so.

Besides, I am armed with a 12vDC coolbox and a partially filled
freezer, just waiting for the next time I come to visit you all.

I should add that the cloggies do a *wonderful* line in so called 'dry
sausages', of which every province has their own version. These are
great as snack food, and you're all the worse off for not having them
in the UK.

I have wondered whether or not there might be a profitable market for
such a venture, but in the spirit of doing what you love and loving
what you do, I'm not sure I'd want to be the person doing the do,
although I'm more than happy to be the one who gets to do the loving.

 

Apparently if you have one in striking distance you are green. Or grey. Or
something.

 

You can claim a whoosh on this one, if you like.

 

NAHAY?

 

Apart from the market stalls on 2 days a week there is 1 greengrocer. Owned
by Stokes which is a regional chain with 30-40 stores in the SW. I imagine
they have a similar supply chain to Tesco. My local corner shop sells veg.
It is stored out in the open next to a main road and rarely looks fresh.

We have a better offering from butchers. The one featured on Lambing Live
is about a mile away.

 

Where do I sign

 

Caveat Emptor. Like anything you need to find a good one.

This Lambing thing pisses me off. Why get cute about things you are soon to
kill and eat. How very British.
Champ probably said this already.

 

Yup - and that population doesn't include the out of town hamlets and so on.

I am, currently, my own bitch.

I'd like to think so.

Precisely.

 

For all its charms the one thing the Dutch don't do well if food. The
saving graces in 'Dam are Italian and Indian restaurants. There have been
several occasions I would surely have died after leaving pubs and clubs in
the early hours had it not been for the Golden Arches.