4 heads cauliflower, cut into medium florets
2 tablespoons olive oil
1 tablespoon salt, plus more if needed
2 teaspoons ground turmeric
1 teaspoon curry powder
2 russet potatoes, peeled and cut into eighths
1 pound grated white Cheddar
2 cups heavy cream
2 cups melted butter
Freshly ground black pepper
1 cup white wine vinegar
2 teaspoons toasted coriander seeds
1 teaspoon chile flakes
Juice of 5 limes
1 bunch flat-leaf Italian parsley
8 ounces fresh mint leaves
1 tablespoon olive oil
10 onions sliced
1/2 cup butter
1/2 cup flour
4 cups chicken stock, plus more if needed
1/4 cup heavy cream
2 tablespoons malt vinegar
Hog casings, for stuffing
5 pounds ground pork
1 bunch flat-leaf Italian parsley, roughly chopped
2 cups curry powder
2 cups diced shallots
2 cups white wine
1/2 cup salt
1/4 cup chile flakes
Only rinse as much casing, about 8 feet, as you think you will need to make the sausage. Unused casing that has not been rinsed can be stored in the refrigerator indefinitely.
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