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Home » Instagram » Oats as the main ingredients of a sausage are delicious. And who needs an electric sausage-stuffer?!

Oats as the main ingredients of a sausage are delicious. And who needs an electric sausage-stuffer?!

May 8, 2023 by Ali

Previous PostThis is what 25kg (55 pounds) of wholegrain spelt flour looks like! . And if you want to know what the same amount of sorghum looks like, check behind the sofa! . Seriously, I have things tucked in places you would not believe! Buying in bulk (here from @tibiona.italia) plus living in a small flat means I have to be resourceful. . This spelt will be portioned into six. One bag will go into the cupboard, one into the fridge and the other four into the freezer (they’ll take up a third of my freezer space, I had to plan!). . Do you keep flour under the bed? Ferments in an airing cupboard? Seeds behind the sofa? I’d love to know :-)

Next Post#57 – Celebrating the Ancestral Food of Wales

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They’re alive! Microbes, doing their job in my ancestral ale, just like they would have done in the kitchens of females in my home country, the UK, five hundred years ago. . This ale is kitchen-made, grain malted at home, starter culture created here, glass bowls, saucepans and jars used. . I learn something new with every batch. This time, I’m using the spent grain in three, quite different, sourdough breads. I’ve taken tonnes of video…you can see it all in my story today.
Kitchen Table Chats #24 – Protein from Real Food, Soaked Cream Biscuits, Transatlantic Linguistic Challenges!
Food that makes you feel at home is so important. This dish, goetta, was invented by German immigrants to Cincinnati. It’s still made there and often eaters think it actually comes from Germany…but there’s no dish like it there! It was a Cincinnati creation; made to help people (who’d transported their entire life half way around the world) feel at ‘home’. . It’s pork, long-cooked in water, shredded, then added back to the broth created. After this, onions, celery and (my favourite!!) oats are added. You cook it until your spoon stands up in the mix. . Gosh, it’s good. . Comfort. In. A. Bowl. . We ate it with cauliflower and a glass of ancestral ale (oats in there too!). See my story today for lots of pictures (including the spoon standing up in my pot!). . My newsletter goes out tomorrow – if you’re not on it and want to be you can find the details in my story today or by clicking on the link in my profile.
Two ingredients, old bread and sugar, and you can have Russian Bread Kvass. . I find home-made sourdough rye and some very dark brown sugar pretty unbeatable taste-wise. And I use the bread cubes again and again, brew after brew, so that they become a bit like kefir grains – a colony of probiotic yeasts and bacteria. . Here are the said bread cubes being filtered out as I pour the fermented liquid into a swing-top bottle for a second fermentation. . My favourite flavouring for this second ferment is raisins and mint. But orange and ginger are good too. . Some more pictures in my story today and the recipe (which includes videos) is the top link in my profile.
#58 – Ancestral Cooking for Schools & Retreats with Hilary Boynton

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Ali on #35 – The Easy Way
Christie Russell on #35 – The Easy Way
Ali on #54 – What Have We Done To Beer?! (& What Can We Do About It?)
Ali on #54 – What Have We Done To Beer?! (& What Can We Do About It?)
Probióticos para hacer en casa on Milk Kefir Spelt Bread

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