Ode to Offal

[old tree man]

mmmmmmmm stuffed hearts with sage & onion chesnuts mmm

Russ

[QuakerBear]

Never quite understood this thing the English have for sage and onion stuffing but I'm willing to give it a go.

I've seen it in PAXO packets but it looks cumbly, so what actually is it and how do you make it yourself?

Confused of Surrey.

[mrsflibble]

Paxo needs to be made up with boiling water until it forms a sort of paste. home made sage and onion is ok, but in my humble opinion nothing can beat good ole paxo lol!

i got this recipe from somewhere else and did copy paste. got a squidge on my knee..
Chop a large onion and boil in enough water to cover.You need to make bread crumbs,if you havent got a processor rub your bread on the grater. It doesn`t have to be extra fine so dont worry about big lumps.2 to 3 teaspoons of dried sage,salt and pepper,knob of butter.When your onion is cooked mix all the rest in and top up with boiling water. I usually put mine in a dish in the oven. If you stuff the bird remember it will take longer for it to cook as the stuffing stops the heat getting to the cavity as quickly. The amount of bread depends how thick you want it,start with 4 slices.

[Ginny]

Try barbequeing chicken livers - simply marinade in lemon juice then skewer and barbeque for 5- 10 mins over a hot bbq - unusual and delicious!!

[yugogypsy]

Dare I mention good old tripe and onions? I'm not fond of it myself, but my Dad sure liked it.

I've heard that you can grind heart and hide it in hamburger patties for those who don't like it. I like ground heart as a burger on its own myself.

Because we plan to get pigs I expect I'll be spending a lot of hours washing out intestines for sausage casings.

If you save pig fat instead of rendering it for lard, you can use it in sausages made of leaner meat such as veal,turkey or chicken.

I'm planing on making pickled pig's trotters, Mum left me her 20lb crock and we'll be building a smokehouse to smoke our sausage,hams and bacon.

On that subject does someone have a good recipe for brining or dry curing a ham?

If so please PM me or leave a message here.

Thanks
Lois

[QuakerBear]

Tried stuffing at the weekend. Not that impressed.

Also tried black pudding. Looked attractive on the plate, smelled wholesome, good texture, tasted like stuffing, ggrrr.

Hoping to try more offal soon.

[MKG]

Keep trying, QB - stuffing doesn't have to be boring. It's basically bread, but mine has lemon, garlic, onion, thyme, sage, parsley, loads of black pepper and an egg to keep it all together. Sometimes, it's nicer than the chicken. Oh, and change your black pudding supplier.

[gigglybug]

I am frying liver, onions, mushrooms and bacon as i type It smells lovely!!!!

I'm having it because other half is working a late shift, he can't stand the idea of offal, funny how he loves pate (and he does know what is in it)