/ck/ - Food & Cooking

>>17795989
I made glovesages once.
I need to revisit that because I know I can get the mix better and more firm. Keep the digits from snapping off.

>>16076207
I did that with meat once, although I used nitrile because I'm not entirely retarded

>>14987060
I made sausages with gloves once. Some of the fingers fell off but I guess I just didn't use enough binder. Maybe another egg would have done the trick.

I suppose you could stuff the sausagecasings using a plastic bag and a short piece of tubing. The manner of a baker's piping bag.
Sounds like a hassle, though. If I were that limited equipmentwise I'd probably just fry up the meat as patties rather than as bangers.

>>13069756
Maybe I should give it another try. Just get some more binder in the mix.

Yes. And they hold up better at high temperatures than latex ones.
I've used them as sausage casings.
Actually, I should give that another shot. I've got better at getting a firm sausage that'll hold together now. I bet I wouldn't have as many fingers come off on the next try.

>>11571646
>art project
And the Dutch masters rotate just a little bit quicker in their graves.

>>11411890
>>11411900

>>11302102

>>10430371
They're sausages.

I used to make sausage fairly often but after I moved I can't find my grinder. It was just an oldfashioned handcranked one so I guess I should just buy a new one already.
I made some handshaped sausages in nitrile gloves a while ago but it's just not the same.

>give the butter a nice rub
>kiss the carrots

Finished product. I will brown them in the oven before eating but I had a bit of a detached finger already and it was pretty good.
I'm fairly confident in my sausage seasoning so I just eyeballed it. If you're new to sausagemaking I suggest you season somewhat carefully and then take a small dab of the mix, fry it on a pan, taste it, and adjust.


Thanks for reading.