Newsflash

It's a very strange time for us at the moment at Alledal Gård.

We've been here in Sweden for over 4 years, and during that time we have had some down moments, but mainly we've had a wonderful time trying to make a success of our little farm in Skåne. I have no regrets about coming to Sweden in the summer of 2006.

Now, I'm afraid, the end is nigh, and we are shutting down the farm. Over the last few weeks the chickens, ducks, and geese have found new homes, and hopefully in the next few days the goats will have new homes too. By the end of 2010 Alledal Gård will no longer be an active farm.

We've had some wonderful successes with the yellow ducks and the chickens particularly, and have found it to be incredibly rewarding. And for me personally, a fantastic way to switch off when I come back from work on my main job.

This is the beginning of a new chapter for us, and hopefully over the coming months we'll be able to share more of our plans for the future. If you've followed us over the years, many thanks, and I hope that we've brought some pleasure to you from our little corner of the Swedish countryside. 

 

 

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Today we've been wrestling with intestines... Print
Written by Stephen Baines   
Wednesday, 26 July 2006

The topic title sort of says it all, really...

Today we've had our first attempt at making English style sausages.

Take some good quality pork, with some fat in it, otherwise they'll be dry and horrible. Cube it and grind it with a course grind, add some rusk and seasonings...

Pork

 

Add force into hog casings (there are two grades here, one is salami or haggis grade, the finer one sausage grade)

Hog Casings

 

The result...

Sausages!

 I think we surprised ourselves with how easy it actually was to make them. Tonight is the real test, though, when we eat some of them. 

Update

We ate some of them...

Cooked Sausages

 I think it's safe to say they were a success :)

Last Updated ( Friday, 09 February 2007 )
 
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