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Old 26th October 2010, 14:13   #1 (permalink)
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Question How do I make suet?

I was looking and I see that a few have made there own suet.

I tried to look for a recipe and just got how to make fat balls for the birds.... Is it the same? or is there a good recipe I can follow?

Also I assume it will be ok to use fresh peal instead of mixed peal in my mincemeat for for mince pies this christmas? And is brown sugar ok instead of muscavado?

I just love the cooking adventures I go on here to make food from home
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Old 26th October 2010, 14:28   #2 (permalink)
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Re: How do I make suet?

Suet (Yag)

I remember reading this thread before, seems like a right carry on!! Good luck Raven.
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Old 26th October 2010, 14:47   #3 (permalink)
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Re: How do I make suet?

..i make my own square sausage here (scottish lorne) ..and for that i need usually about 2 kilos of suet ..i go to my butcher and get it minced ,it is only beef kidney fat ..so if you ask for (dana burbreck yag ) sorry for the spelling..and ask them to put it through the mincer for you ..usuaally about 5tl a kilo..hey presto suet..
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Old 26th October 2010, 14:56   #4 (permalink)
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Re: How do I make suet?

Thank you hijo and carol. Will speak with butcher when this week.

hijo do you think you could share your Scottish Lorne recipe..... How I miss a square sausage sandwich yummy
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Old 26th October 2010, 15:38   #5 (permalink)
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Re: How do I make suet?

i actually get the spices already made up from a glasgow butchers (my father -in -law) but i have used this recipe in the past....just multiply what you think you will need

...1lb lean mince beef

...1lbs pork sausage meat/ or suet

...6oz of white breadcrums

...4 fluid oz of water

...1./5 teaspoons of salt

...1/5 teaspoons of ground corriander

...1 teaspoon ground black pepper

...1/5teaspoons of ground nutmeg or mace




bung it all together in a large bowl mix it all together thoroughly.( i usually bung it all in the sink ,and mix it with my hands ..its much easier because i usually do about 4x this quantity) put them into bread baking tins or similar(lined with cling film..press it all down very hard, then what i do is put it in the freeze until nearly frozen ,then i cut it with a sharp knife to portion size ..then freeze..easy peasy ..good luck
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Old 26th October 2010, 16:12   #6 (permalink)
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Re: How do I make suet?

Thank you hijo. Will try the recipe out looking forward to my square sausage sandwich with tom sauce now I think the husband might like it too.

I have a friendly butcher at home so next time I am in Scotland will ask for some spices but will use you recipe till then.

Big Thank you
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Old 26th October 2010, 16:18   #7 (permalink)
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Re: How do I make suet?

Lorne Spicer, tasty.

Steve.
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Old 26th October 2010, 16:21   #8 (permalink)
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Re: How do I make suet?

Quote:
Originally Posted by raven View Post
Thank you hijo. Will try the recipe out looking forward to my square sausage sandwich with tom sauce now I think the husband might like it too.

I have a friendly butcher at home so next time I am in Scotland will ask for some spices but will use you recipe till then.

Big Thank you
tomato sauce ..yuk ..a bit of english mustard lovely.(colemans)lol ..ps don,t forget when you fry these sausages there will be loads of fat comes of them ,save it for your yorkshire puds ..it makes all the difference
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Old 26th October 2010, 17:18   #9 (permalink)
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Re: How do I make suet?

Quote:
Originally Posted by hijo View Post
..i make my own square sausage here (scottish lorne) ..and for that i need usually about 2 kilos of suet ..i go to my butcher and get it minced ,it is only beef kidney fat ..so if you ask for (dana burbreck yag ) sorry for the spelling..and ask them to put it through the mincer for you ..usuaally about 5tl a kilo..hey presto suet..
I remember the first time I worked in Scotland I was only 19 in Bells Hill.
First morning I got what I thought was beef burger for b/fast, which the woman soon put me right about lol.
Had it every morning for the next 8 months.
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Old 26th October 2010, 17:23   #10 (permalink)
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Re: How do I make suet?

..heh heh i know bellshill well .yes square lorne can be come adictive..no comparison to the run of the mill sausage bread that you get in the supermarkets..now adays
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