Comment on Daily Discussion Thread: Monday, 24 February 2025

dumblederp@aussie.zone ⁨3⁩ ⁨months⁩ ago

• Seagoon_@aussie.zone ⁨3⁩ ⁨months⁩ ago

  I actually use smoked sausage called rookwurst. I put the whole sausage in ( shut up ) , it swells up, ( shut up ) then drag it out and slice it to have with the soup .

  I also put a tiny bit of maggi seasoning in my bowl of soup.

  iow, why not, there are many different recipes and they all taste good

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  • Bottom_racer@aussie.zone ⁨3⁩ ⁨months⁩ ago

    I had to read that as if vicky pollard spoke it:

    Shut up

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    • dumblederp@aussie.zone ⁨3⁩ ⁨months⁩ ago

      “Don’t be givin me evils”

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  • Pilk@aussie.zone ⁨3⁩ ⁨months⁩ ago

    I’m not much of a chef, so my instinct is that you’d end up with a soggy sausage, but what you’re saying is it’s quite firm at the end?

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    • Seagoon_@aussie.zone ⁨3⁩ ⁨months⁩ ago

      yes, quite firm

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  • Force_majeure123@aussie.zone ⁨3⁩ ⁨months⁩ ago

    🤣

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• TheWitchofThornbury@aussie.zone ⁨3⁩ ⁨months⁩ ago

  I reckon you’d need to make the base stock with a ham bone - they’re cheap at butchers shops. With the pease, onion, carrot and bay leaf as per usual but cook it for longer. A slow cooker would be perfect for the job. Then add the chopped sliced ham to the soup at the end. No need to add salt then, the sliced ham will have enough. Just using the sliced ham only you’ll lose out on the glorious gelatinous mouthfeel of a proper pea & ham soup, and it won’t set to a jelly like a ham bone/ham hock soup would.

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• Catfish@aussie.zone ⁨3⁩ ⁨months⁩ ago

  Yes, but it will lack most of the jelly. How thin is this ham cut? I wouldn’t try it with sandwich slice unless really stuck for options.

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  • dumblederp@aussie.zone ⁨3⁩ ⁨months⁩ ago

    Yeah, that’s kinda what I was thinking, it lacks the collagen that hock would come with.

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    • melbaboutown@aussie.zone ⁨3⁩ ⁨months⁩ ago

      You could add a pigs foot like for holodets but idk how palatable that sounds

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      • TheWitchofThornbury@aussie.zone ⁨3⁩ ⁨months⁩ ago

        This would work very well. Most butchers will have packs of 1 or 2 pigs trotters - scrub well, heave ONE into the pot with the pease and when cooked you’ll have a lovely gelatinous stock.
        They don’t have much taste - you can make sweet fruit jellies with pigs trotters and very nice they are too - but the collagen/gelatine they release is incredible. Freeze the other trotter for the next time.

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    • Catfish@aussie.zone ⁨3⁩ ⁨months⁩ ago

      You could try asking for the end bits? Will still lack jelly but can be cut chunky.

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• useless_modern_god@aussie.zone ⁨3⁩ ⁨months⁩ ago

  Yeah won’t taste exactly the same and the texture/consistency will be more “liquidy” I think. Should still taste good though. I normally chuck in about 200g of cooked/chopped bacon as well.

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