SNAKE SAUSAGE RECIPES

Steps:

• Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place the meat and fat in the freezer for an hour or until the temp reaches 32f – 34F.
• Prepare all of your seasonings, clean and rehydrate your casings, and rehydrate your starter culture. The starter culture needs to rehydrate for 30 minutes prior to use.
• Grind your very chilled meat and fat on a course plate then regrind on a medium plate
• Add your seasonings, the ice cold water, and the starter culture to your mince meat and mix till it becomes very tacky. If you grab a small handful it will stick to your hand if you hold your hand upside down.
• Stuff your mince meat into the casings and hang them in an area where the temperature is 85f-95F for 24 hours (you can also place them in your oven with the light on during this fermentation stage)
• After 24 hours of fermenting place the snack sticks in your smoker and begin to apply smoke (we use an external cold smoker for this)
• Cooking Schedule

Steps:

• 1. So, guys, to make this incredible treat obviously requires you to have leftovers, which will differ for all of us. I’ve given you the recipe for the pigs in blankets and the batter, and everything else is based on what you’ve got – just don’t overload it.
  2. Start by moving your oven shelves around so you have plenty of space in the middle of the oven for your Yorkshire to grow.
  3. Preheat the oven to 220ºC/425ºF/gas 7.
  4. For the Yorkshire, beat the eggs into the flour with a pinch of sea salt, then gradually whisk in the milk to give you a smooth batter, and pour into a jug.
  5. Wrap half a rasher of bacon around each sausage, poking in a sage leaf, too. Pop on to a baking tray with the potatoes (roughly chop, if you like), balls or pinches of stuffing, and the sprouts.
  6. Pick over the rosemary leaves and place in the top of the oven for 10 minutes.
  7. Pour the sunflower oil into a baking dish (25cm x 30cm) and place in the oven on the shelf underneath, to preheat the oil properly.
  8. Meanwhile, for the gravy, wash, trim and finely slice the leek, then put it into a frying pan on a medium heat with the butter or dripping. Cook for 10 minutes, or until soft, stirring occasionally.
  9. Shred in the turkey meat and stir in the flour and cranberry sauce, followed by the stock.
  10. Simmer for 15 to 20 minutes, or until thick, then taste and season to perfection.
  11. For the next bit, you need to be cool, calm and safe, as you’re working with hot oil, and you want to retain the heat from the oven.
  12. Have your jug of batter ready and two oven gloves or tea towels. Keep the tray of oil in the oven and carefully pull the shelf out a little.Holding it steady, pour in the batter, then gently transfer everything from the tray above into the centre.
  13. Push the shelf back in and keep the door shut for 20 to 25 minutes, or until the Yorkshire is puffed up and golden.
  14. Serve the Christmas toad in the hole with the dirty gravy, any extra cranberry sauce, and with a nice fresh slaw on the side.