Ready, Set, Sizzle: Recipes for Making Your Own Sausage
Try these recipes for Irish breakfast sausage, lop cheong Chinese sausage and condiments.
Chinese Hot Mustard
Chinese mustard is the simplest mustard to make, as it only requires dry mustard and hot water. But the addition of sugar and oil balance out its otherwise too-hot potency.
Makes about 1/3 cup.
1/4 cup dry mustard
1/2 teaspoon sugar (optional)
1/4 cup boiling water
2 teaspoons vegetable oil
In a small bowl, combine mustard and sugar. Pour boiling water over mustard and mix with a metal spoon. Mix in oil until combined. Let stand covered for up to several hours.
Serve or store, in a covered container or portioned into jars, in refrigerator. Will diminish in flavour quickly, so best within a day or two.
Homemade ketchup tastes of sweet tomato goodness, and it’s better than anything you can get out of a bottle.
Makes about 20 ounces.
1 28-ounce can whole tomatoes in purée
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
3/4 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon allspice
1/4 teaspoon clove
1 teaspoon salt
Add entire can of tomatoes, including their sauce, to a blender. Purée until smooth, adding 2 tablespoons water if it won’t combine.
Heat oil in a 4-quart heavy saucepan over moderate heat. Add onions and cook, stirring often, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar and salt. Reduce heat to low and simmer, uncovered, until very thick, stirring occasionally. It will take about 1 hour. Remove from heat and allow to cool for 15–20 minutes.
Pour half of mixture into a blender and blend until smooth. Remove to storage container and repeat with second half of mixture. Chill, covered, for at least 2 hours before serving to allow flavours to develop. This will keep for several days in refrigerator.