Home Made Sausages - Page 3

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Home Made Sausages - Page 3


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  #21 (permalink)  
Old 20th December 2013, 04:01 PM
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I thought the sage amount was a little low for Lincolnshire which, traditionally has a fairly high sage content and, if I was making Lincs, would have doubled that amount of sage to 80gm.

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Old 20th December 2013, 05:53 PM
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I thought the sage amount was a little low for Lincolnshire which, traditionally has a fairly high sage content and, if I was making Lincs, would have doubled that amount of sage to 80gm.
That's interesting Baldilocks. Do you use fresh or dried? I've just made a batch using dried at the 40 gms rate and they're fine.

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Old 20th December 2013, 05:59 PM
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That's interesting Baldilocks. Do you use fresh or dried? I've just made a batch using dried at the 40 gms rate and they're fine.
Dried. I used to use home dried when I could grow it myself but here, in Spain, sage doesn't grow very well. I use a fair bit of sage in other cooking as well plus English thyme which, IMO, is much better than Spanish thyme. My m-i-l (lives with us - ) prefers the American powdered sage which i find generally lacks flavour compared with English rubbed sage.

Possibly I like a stronger sage flavour.

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Old 31st March 2020, 05:37 PM
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Hi there
Can you advise me if the UK couple are still in Caldas and still making the UK-style sausages?
If so, can you put me in touch please? (Note I do not use FB)
Big thank you!

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Old 31st March 2020, 06:03 PM
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Hi there
Can you advise me if the UK couple are still in Caldas and still making the UK-style sausages?
If so, can you put me in touch please? (Note I do not use FB)
Big thank you!
If not you can get UK style sausages from Madrid at Henry Hoggs email Simon at [email protected]. They also do bacon and some bacon joints.

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