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Feature Articles

The latest news from Weschenfelder.co.uk.
  • Weschenfelder Sausage Stuffer Appears on The Generation Game Show

    Our Trespade Mini Plus little Demon Sausage Stuffers made an appearance on the resurrection of the Generation Game Show on Sunday 1st April. The BBC brought back the 70s game show made famous by Bruce Forsyth but this time hosted by Mel and Sue and produced many memorable moments from plate spinning, pottery antics, and of course the sausage stuffing fun.

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  • Haggis Making Kit

    Celebrate Burns Night With Our Haggis Making Kit

    Haggis Making Kit_Main

    Burns Night is soon upon us and there’s no better way to celebrate the Scottish Poets life than tucking into a beautifully cooked Haggis with a tumbler of whisky. It’s one thing taking Haggis off the shelf but have you ever thought about making this Scottish delicacy yourself?

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  • Salt Block Steak With Rosemary Potatoes & Watercress

    Beware, once tried there is no going back … If hot enough, the block immediately seals in the deep and sweet flavour of the steak, but also gives enough of a salt crust to cut into its richness, without being really salty to taste.

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  • Hard Br-egg-sit Scotch Egg Recipe

    It’s more than a pun, the luxurious Scotch egg is hard, crunchy and golden on the outside, soft and pliant on the inside, with a whole range of flavoursome goodness on the way.

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  • Probe Thermometers Guide

    There is something about a little blue sky that makes the thought of a glass of wine, a proper glass that makes a significant drain on the bottle, seem a million times more desirable when balanced perfectly on the shelf of the BBQ!

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  • Safe Cooking Temperatures Guide

    Accepted Safe Cooking Temperatures Guide

    Multiple Burgers In Buns

    This list has been compiled from various sources, including a number of governments around the world. Obviously, they are not compulsory and are only meant as a guide. After all, dishes such as steak tartare and many fish dishes are served uncooked!

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  • Traditional Moroccan Mergeuz Sausage Recipe

    WILL TRUMP BAN OUR MERGUEZ SAUSAGES ?

    President Trump is nothing if not entertaining and his recent ban on visas of people from seven Middle East countries has been equally applauded and derided around the world.

    If Mr President is on a banning spree two products already made the list of illegal items include Kinder eggs, the ones with a toy in the centre, and traditionally made Scots Haggis.

    We are no strangers in the UK to banning things and people. Here it is illegal to die in the Houses of Parliament, because that entitles you to a State Funeral! The ban on Haggis is interesting, in place for hygiene reasons relating to sheep’s pluck. But there is a lot of culture in a sausage, try dishonouring a haggis on Burn’s Night in Glasgow, you’ll find out! So I wonder if  there are plans to keep America safe by banning Middle Eastern sausages?

    The sausage of choice throughout the region is a number of variations of the Merguez. It is a culturally sensitive sausage, sheep skins, lamb meat, sometimes lamb and beef. No pork.You can get them on almost any city street corner from Tunis in the West to Tehran in the East. From Damascus in the North to Mogadishu in the South. One version, Mirqaz dawwara is basically a thin haggis! So it might already be banned!

    But if you fancy making a quiet, silent protest to all this banning of things, why not try making this old Traditional Moroccan Merguez sausage recipe below:

     

    Ingredients you will need:

    • 2 teaspoons whole cumin seed
    • 2 teaspoons whole coriander seed
    • 2 teaspoons whole fennel seed
    • 2 tablespoons paprika
    • 30 g Kosher salt
    • 1/2  teaspoon cayenne pepper
    • 1.5 Kg lamb shoulder, minced
    • 250 g  beef fat, cut into 3 - 4 mm pieces
    • 6 - 8 cloves of garlic, crushed
    • 80 ml harissa
    • 80 ml ice water
    • Lamb casings, soaked in 2 - changes of tepid water for 60 minutes in total

    Step-By-Step-Guide:

    Tip: Always chill your meat, sterilise your utensils.

    1, Put water in the freezer to chill and then transfer to the fridge.

    2, Put your sheep skins in tepid water to soak, change the water a couple of times. A drop of oil in the last water change will make them easier to load.

    3, Toast the seeds in a dry pan for 2 minuted over a medium heat and then grind in a mortar and pestle.

    4, Add the salt, paprika and cayenne pepper.

    5, Having ground your lamb and cut your fat place them in the refrigerator to keep cool.

    6, Place the meat, fat and spices into a bowl and mix well.

    7, Grind using a fine plate and transfer to the fridge to chill for 15 minutes while you load your skins onto the stuffing attachment.

    8, Add the water to the meat mixture and mix well to form a sticky stuffing.

    9, You can test for seasoning by cooking a small piece of the meat and adjust accordingly.

    10, Stuff your sausages and link at about 4 inches.

    11, Rest for 24 hours and cook, preferably on a smoky BBQ, though some variations are smoked.

  • Pork Pie Recipe

    So it starts, my Christmas preparations. Everything has to happen in December, no time for air drying. Up to my eyeballs in sausage skins, pie crust and hams in brine. I wouldn’t call it chaos, but fine and controlled, cool as Christmas, with the odd tempting mince pie peeping at me cooling on the rack. It always starts the same way, a Ceremony of Carols on the old CD player and we’re in the mood like Friar Tuck preparing for the Big Feast! Yes, turkey, pigs in blankets and ham are all important, but what I long for is the best pork pie. Hot water crust Pork Pie I used to make pork pie with allspice, thyme and parsley. The process has been made so much easier with the excellent Weschenfelder pork pie spice mix which is simple to use and very wholesome and tasty. Available to purchase, just click here

    Ingredients you will need

    For the filling:

    • 1 kilo pork shoulder
    • 200 g belly pork
    • 12.12 g Weschenfelder curing salt that comes with the kit
    • 12.12 g Weschenfelder pork pie spice mix
    • 1/2 teaspoon ground pepper (optional)

    Step-By-Step-Guide:

    1, Cool your pork and the mixing bowl in the fridge for a good 30 minutes.

    2, Cut the pork into 1 cm (1/2 inches) pieces. (You should remove the skin from the belly pork and also the rib at the end if there is one.)

    3, Add all the seasonings to the meat and mix well, then store for a good hour in the fridge while you make the crust.

    For the crust:

    • 800 g plain flour
    • 1/2 teaspoon salt
    • 350 g lard (12 oz)
    • 350 ml water (12 fl oz)

    Step-By-Step-Guide:

    1, Cut the lard into small cubes and place in the water and bring to the boil

    2, Add the salt to the flour and make a well

    3, Add the fat mixture (Be really careful with this, try not to let it spit)

    4, Stir with a wooden spoon and when cool enough use the hands to incorporate

    5, Leave to cool for at least an hour – or longer, the cooler the better (The pastry becomes firmer and more manageable as it cools)

    How to assemble the pie

    1, Roll out the pastry to about 5 mm and line the base of the tin, push into the corners, making sure you patch any broken pieces - you don’t want any of those juices to escape.

    2, Fill the pie with the meat, pushing down hard to close all the gaps

    3, Roll out the lid and seal with a fork. Make sure the lid is also pushed well into position, you can wash the edge of the base of the pie with milk or egg and force together to make a better seal if you like, but I have never bothered.

    4, Cut a hole in the top of the lid to allow steam to escape

    5, Wash the top with egg and bake at 180 C Gas 4 350 F for an hour before checking the temperature. It won’t be cooked at this time but check the temperature. In total a cooking time of 90 minutes is not unusual. You need a minimum of 75 C of 170 F for 15 minutes in the centre of the pie.

    And last but not least - making the jelly!

    Tip - You can use stock with some gelatin leaves in it to make a setting jelly or you can boil up pigs trotters with an onion and a piece of celery and a little salt

    1, Pour into the pie only when the pie is completely cold

    2, Wrap in foil to protect it from aromas and going soggy.

    Otherwise, eat cold and I bet it will be gone in a couple of days!

    Note: This pie will last for 7 days in the fridge, unopened.

  • Basque Pork In Cider

    Inspired by Tim's holiday walking in the high Pyrenees here is a great Basque style recipe for Pork Cassoulet with windfall apples, cider and cream.

     

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  • Paul Peacock's Biltong & Jerky Recipe

    Biltong is made from good quality steak such as sirloin, which is what i tend to use and make a kilo at a time. It 's pricey, but you get a great product.

    In America they have a process where they use minced, or ground as they call it, meat, and add to it various seasonings, bought in packets from the supermarket. Usually these are BBQ type seasonings they call ‘rub’, and sometimes they add salt to them, often they don’t. The meat is seasoned and then stuffed into a jerky gun, which resembles a large ratchet action mastic gun, the kind of thing you seal windows and bathrooms with. The resulting material is usually smoked and cooked – or hot smoked. The only real advantage, as far as I can see with this process is it allows you to use up off cuts and various pieces of meat, and cheaper cuts, but in terms of curing for keeping I have a single problem. Once minced, the meat has an amazingly large surface area, making it more likely that the meat can become more infected. Consequently it needs more salt, and in my opinion, too much more salt, to make it safe over time.

     

    Biltong & Jerky Recipe

    Ingredients you will need:

    • good quality steak
    • sea salt
    • coriander seeds
    • cracked peppercorns
    • worcester sauce

    Step-By-Step-Guide

    Note I haven’t given any quantities, you are simply adding and layering at this stage.

    1, Start by trimming most of the fat from the meat. Don’t try to get the marbling out! Actually, many people prefer venison for biltong because it is a lot leaner. You need a lidded plastic box for this recipe. Having trimmed the meat it needs to be cut. Long pieces, around 20 cm by no more than 1 cm - 2 cm wide is what you are looking for.

    2, Put a layer of salt, a thin layer, enough to touch the meat but nothing so much as to cover the base – a light sprinkling.

    3, Add your first layer of meat and splash Worcester sauce on it, again, not gallons of the stuff, enough to coat is enough.

    4, Then sprinkle sea salt over the meat, sparingly – it isn’t a coating, just a heavy seasoning.

    5, Then a sprinkling of coriander seeds, then peppercorns – sparingly with the pepper.

    6, Once this layer is done repeat with the layers of meat.

    7, Close the lid and leave in the fridge for seven days.

    8, At the end of this period, remove, wash and pat dry the meat and you start the dehydration process.

    9, I use a dehumidifier on its lowest setting, and it takes about three days to dry the meat completely. It changes colour from dark brown to a really dark brown. Your nose is the best arbiter of the meat’s fitness to eat. It should smell sweet, almost neutral. Certainly off smells are a sign the meat needs to be thrown away. Also the meat should not be spongy, but fairly hard to the touch.

    P.S. If you don’t have a dehumidifier you can use a box with gauze in the sides so it can be hung, the biltong completely protected on all sides from insects. Drying cabinets are available having temperature and humidity controls. It is humidity that is the enemy of biltong, so the drier you can make it the better. It can take ten or even 20 days in a box to completely dry biltong.

    Biltong should last a couple of weeks, kept in a dry container, but in our house it rarely does!

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