Pepsi Can Stoves and cumberland sausages....


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Posted by LukeDolman on October 23, 2008 at 12:57:38 user LukeDolman.

In Reply to: Re: Pork pies, cumberland sausage, cornish pasties... posted by Jock on October 22, 2008 at 21:21:29:

LOL - No, it wasn't actually made of Pepsi cans - if I remember correctly I used Guinness cans for one of them and Boddingtons cans for the two others. However I used the name 'Pepsi Can Stove' because that's what backpackers normally refer to the design as. Quite a nice wikipedia entry for them here. Sadly the detailed instructions I used for the first one are no longer available on the web and the other ones I'm finding are nothing like as good. Anyway, the way to get it looking nice and shiny is to use heat proof foil tape around the outside. If you're fairly careful you can end up with something that looks like it's been machined from aluminium - quite pretty.

Arrggh - I knew someone was going to ask about the cumberland sausage recipe. I don't actually use one now - I generally use whatever pork is on offer in our local supermarket and add a pack of smoked bacon, generally 3lbs of pork to 1lb of bacon. The important ingredients we've found are salt, pepper, mace and nutmeg. Sometimes I add breadcrumbs, sometimes not - doesn't seem to make much difference. To season I normally use a rough rule of 1 tsp salt and 1/2 tsp pepper to 1lb meat and then add nutmeg and mace to taste. Obviously not a nice thing to taste raw so I fry little chunks up and taste it. The whole lot gets minced/ground on a course setting. For skins, my local supermarket makes sausages and sold me a large tub of natural skins for about 8 pounds. I wouldn't worry too much if you can't get skins though, they fry up well as 'burgers'.
I did find this recipe though and it looks pretty much the same as we make - Recipe

Good luck!!

Cheers
Luke


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