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Sausages…

  July 9, 2012  |    Blog  |    ,

Stevo Says:…There is more to the story.

Sausages are often viewed as the quick barbeque ingredient. They are  a snack popped in bread for the children or a ready bite with a beer as the chefs chat while cooking, but there is a lot more value to be found.

A hotel breakfast always has a sausage of sorts on the menu and what would a trip to a school fete be without them? My children have their favourites, very much meal related. If the sun is shining, even in winter, a honey chicken sausage in a slice of bread is hard to beat in-between cubby house fun. They also have a taste for the more grown-up flavours of continental sausages; cooked in wine and grapes or thinly sliced straight from the grill on a crusty piece of garlic brushed warm ciabatta. The result is the same; delightful smile on the faces of young and old alike.

In restaurants you will find sausages on the menu, bistro style with a generous helping of mash and perhaps green beans. The more exotic menu may combine them with a miriad of ingredients, or just a few,in their casing or without, but always worthy to be on the plate.

With so many flavours and styles available, sausages can also be a key ingredient when entertaining at home for family and guests alike. The versatility of the sausage also sees it served up any time of the day. Our recipes contain flavours for all occasions, hungry crowd pleasers, staff favourites and inventions, and the continental and inspired flavours. A recipe was also passed on from a traditional butcher in Northern Italy, it has been translated and is now in the experimental stage.

A quick trick in preparing your sausages , exotic or everyday, is to par-boil them. In doing so the final cooking time is reduced and you also ensure they cook well through without burning on the outside or splitting. I have done this on many occasions the day before, rinsed them under cold water and popped them in the fridge ready to go. A good sausage also never needs to be poked and prodded with a fork, the amount of fat is perfectly measured by the butcher to ensure moisture and flavour and if the fat is coaxed out it will possibly burn along with the sausage.

What ever the sausage story may be , curried on a winter’s night, straight off the barbeque or treated with pride for a dinner party, they demand attention. Don’t let them go unnoticed next time you cross paths…See you in store soon, Stevo