Wednesday, August 25, 2010

Absence

Makes the heart grow fonder. Or was that Absinthe? Well, I hope you will excuse my recent sojourn. I was in Finland. Feasting on unfathomably rich rye bread, smoked eels that can only have descended vertically from the heavens, and reindeer tongue and liver. The food was marvellous. Koskenkorva is what we need to start importing, soon. Yxi, Kaxi, Kolme.

But what strange delight upon my return to find oddments left behind. What was I thinking?? What is this anyway? There were pickles agog. Bubbling tubs of unidenifyable vegetation. Why didn't I write anything down?


Well, as it turns out, here were two bizarre experiments that I suppose I didn't expect to work, but did. The first is a sausage not in a casing but in parchment. Lamb, spices, hunks of fat. It dried out quite a bit, but thinly sliced is quite fetching. I expect not that different from the same mixture in a sausage casing.

Then this mess. Would you believe a short cut hash? One pound of stew meat chopped finely and thrown into a ziplock with the cure, in the fridge of course. Two weeks. I honestly forgot about it entirely. It emerged sweet smelling. So I tossed it in a pan. See how it stayed red? Added herbs and a little mustard powder. And a really lovely hash. I'd throw it in eggs, or with some potatoes and onions. Maybe even a steamed bun. Very lean and crumbly, but definitely the taste of corned beast without the hassle. Try it, you'll like it.

5 comments:

Kristine said...

Yes, your absence makes my heart grow fonder...let's cook. I want
to try the snausage, but the hash looks heavenly...kkkkkkk

Ken Albala said...

You got it darling.

Sustainable Eats said...

I'd love to hear about the parchment you used - was it like brown baking paper? I love looking for alternatives to stuffing sausages.

Ken Albala said...

Yes S.E. just ordinary baking parchment paper. I used a double thickness, put in the chopped lamb, rolled it and twisted the ends. I think the only downside was that it dried rather quickly. I expect the salame with the same filling will be better cured.

Sustainable Eats said...

Brilliant! I don't suppose you would have a recipe do you? I love making sausages but I'm creeped out by the nitrates you are supposed to add. I'm thinking you didn't do it that way...