The Chorizo that Wasn't and Sloe Gin

This post was meant to be a photo essay on making chorizo, but things sort of went haywire.

You see, it all started on Friday when it came to getting the meat. Pauline phoned a couple of local butchers who seemed to think that pork shoulder is worth more than gold, so I suggested a visit to Joseph Morris's, the abattoir at South Kilworth; alright it's about a 30 mile round trip, but the saving would have been worth it. Pauline didn't think so and we ended up in Tesco buying cheap vac-packed pork, 'cos that's only 7 miles away. I knew it wasn't a good idea, even though it was British! We opened it yesterday only to find that it smelt like a tramp's vest! Back to Tesco for a refund taking the meat with us so that we could see the look on the customer service assistant's face when she took a big sniff! All in all probably 28 miles in all - we should have gone to the abattoir in the first place!

That's left me scratching my head as to what to write; so what else have I been doing this week? Well I could tell you about any progress I've made with the white pudding I mentioned in the last post; well I could if I'd had any meat to make some more! I could tell you about making quince jelly and quince cheese (membrillo) with the quinces that my good neighbour gave me; that's if they weren't still sat in the bag in the kitchen.

Sloe GinThat leaves the sloe gin that I made with the sloes that Pete was kind enough to pick for me when out cycling. Now please don't tell me that I should have waited 'til they'd had the 'frost on them'; I don't look a gift horse in the mouth. (I could have, of course, frozen them to get a similar effect - but I couldn't be bothered.)

Sloe Gin

1 70 cl bottle gin
1lb sloes
7oz sugar

Prick the sloes with a fork and put them into bottles with the gin and sugar. Shake every couple of days for a couple of weeks and then leave for a couple of months minimum, shaking it occasionally. It's best kept for a year before straining and drinking. The sloes can be made into a compote or ice cream topping - don't waste their ginny/sloey unctuousness.


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There are four comments

John Byrne

Hey, Phil.
No supplies for the white pudding ?, you gotta talk to that missus of yours…this isn’t good enough. Does she not realise there’s an Irish guy here hoping you have cracked this flippin puzzle for him….
John
:-D

John Byrne, (Email ) - 12-10-’09 18:42
Phil

Be patient little grasshopper!

Phil, (Email ) (URL) - 13-10-’09 13:47
Shortie

Hi Again Phil, you’ll get fed up with me mate! This is a great find for me this site. I moved to Zakynthos 6 years ago where my wife and I have a restaurant. It is 6 months on and 6 months off so in my winter breaks I get to do all the things that I always wanted to whilst working my life away in the UK.
So! I make sausages, cure ham Pastrami and salt beef, make pork pies, Jerky and a few other bits and bobs!
I have also started making my own bread and the last few years have been making vrious types of Ginger beer! Delicious too! so you can imagine why I was happy to find your site.
We don’t have sloe’s here but I noticed you made other fruit liquors. Are you going to be giving some recipes and also, do you know any I can make with the local fruits here. oranges, Lemons, Pomeganites and figs!

Shortie, (URL) - 25-01-’13 12:42
Phil

I’m no expert in fruit liquors I’m afraid. I’ve made Sloe Gin, Damson Vodka, Blackberry Whisky, Raspberry Vodka and Blackcurrant Brandy; all to the recipe above (or minor variations on it).

There’s a couple of recipes that use orange or lemon here:

http://www.fruitliqueurs.co.uk/

…and a search for lemoncello dhould give some more.

I hope this helps

Phil, (URL) - 26-01-’13 15:26

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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