Recent content by Brit in Portugal

I've put ABT's on the list. Jalapeñoes are not routinely available here but I always grow plenty and I'll sacrifice them!!! Brisket is more difficult because they cut meat so differently here, but I have a butcher who get's the whole carcass come in to his shop so, with the aid of Google, I will...

I had thought about hotdogs, as I've had a fair few American friends mention that I should make them. The main problem I have is that in the UK and, to be fair here in Portugal, they are not a great sausage due to their 'variable' contents of pour quality. But all I have read here about how much...

ABT's sounds a good idea. Wish I could get decent corn on the cob here, most of what corn on the cob they grow here is for animal feed!!

That's a good idea, I forgot how regional the sauces are. Me, I just like them all!!

Hi guys and girls, I'm a Brit that has relocated to Portugal and I'm looking for some advice about devising a menu for an outside party here that I'm doing for 12 American friends that also live here and are missing some of the food they enjoyed back home as the food culture here doesn't easily...

I've seen others combine fennel and anise seed in Italian sausage and I always wondered if the fennel got 'lost' within the anise taste, making the addition of fennel a bit moot. What are your thoughts on the combination taste?

I agree, I think he is confused, perhaps he just wants a bit more of a fennel/anise taste. I think that star anise, like cloves and Shechuan pepper, is one of those spices that need a lot of care or else it it totally over powers everything else. I think that perhaps I need to go back to him...

The spice mix looks very similar to a South African Boerewors sausage spice mix! It's certainly more 'picante' than the locals around here would eat though!!!!

I use fennel seed in my Italian sausage and when he mentioned Star Anise I wondered if he meant he would like the stronger taste of anise seed, but he is insistant he means Star Anise!

Here in Portugal I have been successfully making both hot and sweet Italian sausage for new American friends that have moved into the area. One of the guys who liked my sausage said that it was missing Star Anise - something apparently his Italian father used to do way back in the day - and...

That sounds a good hefty quantity for a chilli head!!!

Thank you for that advice - I hadn't thought to grind some of the habanero flakes into a powder and I'll definetly do that.

This friend makes a fantastic Reaper hot sauce, edible but.......my oh my!!!!! He has a chilli farm and a shop specialising in selling spices/spice based products. Here in Portugal it used to be nigh on impossible to get anything like this without scouring the internet., so he kept the Brits...

Thanks for that tip, I shall have a browse through what Poli and Marianski have got and see what they go for.

I've got a friend coming over and he wants to see how to make sausage. He's a real chili head, uses super hot chillis to make his own hot sauce etc, and he wants to make a hot sausage using dried habanero's. The trouble is, though I use jalapeno and cayenne regularly in my own sausage, the heat...