Sausages, sourdough and sealing drafts.

We have our son’s engagement party coming up next weekend so I’ve been madly baking savoury goodies whenever I get the opportunity to use an oven. There are lots of family staying locally so we have extended an invitation to come to our place for a BBQ lunch on Sunday. Keeping it simple, as I probably will be quite tired from the party the night before. Just planning on some home made sausages, some nice steak, a vegetarian option and some fresh salads and potato salad (I make a mean potato salad I’m told!). First batch of sausages since we did our sausage making class at Tarraleah last month. Very nervous but I reckon a couple of shots and it will be quite easy. I chose a pork, caramelised onion and apple recipe as a first trial. Cut the pork into chunks and removed all the scrappy bits.

IMG_6116Calculated 15% of pork weight and measured that amount in pork fat.IMG_6117IMG_6119 Got Mr ATMT onto caramelising the onions in balsamic vinegar and brown sugar while I peeled and grated some granny smith apples. Picked some parsley and oregano and chopped finely. Put the pork and fat through the meat grinder using the large size cutting plate.IMG_6135Added the caramelised onions, apple and herbs and garlic, mixed really well then put it back through the grinder with the medium size cutting plate this time. Ready to stuff, so far so good. At this point I did cook up a couple of small patties to check flavour for seasoning and taste. I had called into the Yarragon market just before it closed and they were selling the last of Cannibal Creek’s Sour dough at half price. Couldn’t resist buying a loaf so I could compare how mine stacked up. Cannibal Creek is a bakery I must get to visit, fully renovated Scotch wood fired oven and I really like their philosophy on how they do things. My bread’s on the left, CC’s on the right and mine is a week old – looking mighty fine I think. I will concede though that the Cannibal Creek had a much more complex flavour to it and was a better crust. Bet if I had a big wood fired oven instead of a Sunbeam bake N grill it would help a bit! IMG_6137 The sample sausage patties cooked up beautifully and were eaten on toast for lunch with my pickled cucumbers and the wonderful Thorpdale Organics lettuce and some home made tomato sauce. Beats a Bunnings snag anyday!IMG_6147All ok to proceed with this sausage mix so here it gets exciting! We bought a sausage stuffer machine while sitting around the campfire in Tasmania and it was on the verandah on our return. Love shopping like that! Now, how to manage the natural sausage casings?They come packed in salt,IMG_6114 You need to soak them in water to reconstitute and soften before using.IMG_6115 Mr ATMT on the job! This was actually the hardest past of the whole process.IMG_6167Success! Couple of little air pockets and only one burst casing. IMG_6164 A few twists, left overnight to dry out and settle and they went into the freezer. It’s a great feeling knowing we can serve these up and I know exactly what has gone into them.IMG_6169Sealing drafts

While working on the hall I was quite aware of the breeze coming up from under the house through some rather large gaps. We will eventually be insulating under the house but I didn’t want the skirtings put back in place with such massive entry points for breezes. Cut some insulation bats into strips and ‘caulked’ up the gaps. Every little bit counts!IMG_6172

A Serene Spot to Sit.

Mr ATMT is working on paving a nice little spot out the back under the mulberry tree. We find we tend to naturally gather ion this spot on a hot day. It will also fit my hammock beautifully, that’s important!IMG_6150

A before and after.

The work we have been doing in the hall is starting to come together. We have removed wall mounted strip heaters, replaced plaster on the ceiling, painted, had the timber floor boards replaced where necessary and polished. Removed swing doors from the entry foyer and also the glass window that was above them replacing it with some simple fretwork. A large 1960’s boring cupboard has been removed from the small alcove section which is now a highlight of the passage. All the channels in the old timber panelling have been filled, sanded and smoothed. Anaglypta wallpaper has been hung and painted. Jobs still to do are, finish rejuvenating the timber on the architraves and front door, design and install a leadlight window for the front door and choose and install light fittings.

Passage before IMG_6176

Getting there I think, I certainly hope so!

 

 

 

 

This entry was posted in Bread, Recipes, Recipes, Renovation, Sustainable Living and tagged , , , , , , , , , , , . Bookmark the permalink.

4 Responses to Sausages, sourdough and sealing drafts.

  1. BigPond says:

    Yum yum pigs bum! I want a sausage too! How good they are! Those pics of the passage are fantastic. Your hard work has achieved wonders. It is beautiful. M

    Sent from my iPad

    >

    Like

  2. Bek says:

    The place is looking great!
    The sausages likewise look excellent. Where do you get sausage casings from?

    Like

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