Thursday 31 January 2013

Hellers Free Farmed Chorizo Sausage

Hellers Free Farmed Chorizo  Sausage

It does not happen very often, however of the four sausages purchased only three quarters of one sausage was consumed. The rest went into the bin.

These sausages are finely ground and taste of paprika, or maybe cayenne, and not much else. The flavour is over powering and extremely intense, it was like eating these spices without the meat. It was not pleasant. While I like a spicy sausage however there is a complete lack the complexity of flavours that occur in quality spicy sausages. It was just a non subtle full on blast of hot spice. You could see flecks of green in the sausage, because of the over powering flavour who knows what flavour was being stymied. My wife sampled a portion of sausage, agreed with me, and then the sausages remained on the plate untouched until the end of the meal.

I assume I do not need to state the obvious. These are definitely on the do not purchase again list.

These sausages where purchased from Fresh Choice in Takaka. 

Cost per kilo: $14.99

Hellers Angus Pure Sausages

Hellers Angus Pure Sausage

These sausages are good. For a massed produced product they are great. For the lovers of simple, plain meat sausages this is one for you. Containing 88% beef, they are meaty with no other flavours to divert the taste sensation. I consider they cater for the good kiwi bloke who likes meat. They are finely ground, ie the beef may be a variety of cuts, including lessor cuts. My wife liked these and thought they were very good. The kids liked them too. I would buy again, but as previous posts indicate I prefer a sausage that excites the taste buds to a great degree.

These sausage were purchased from Fresh Choice in Takaka.  

Cost per kilo: $15.99

Monday 28 January 2013

Sausage Selection on a Six Day Tramp

Sausages selection on a six day tramp

My sons and I headed for the hills and went tramping in Nelson Lakes. This New Zealand National Park is a fantastic place to enjoy the majestic grandeur of mountains and the beauty of being in a wilderness environment.
Taking enough provisions for two hungry boys and myself for six days meant the packs were heavy. The usual tramping and sausage diet was to the fore (refer to post of 11 Nov 2012). This involved a ration of four sausages per day per person. The boys selected Island Bay pork and fennel (reviewed 26 Dec 2012), and Park Avenue kabonosy (reviewed 12 Aug 2012); while I chose the Park Avenue kolbaz (reviewed 11 Nov 2012). Twenty-four sausages each, a total of seventy-two sausages were packed, which were all cooked before we left for the tramp.
Our trip took us up the Travers Valley, over the Travers Saddle into the Sabine Valley, up the valley to Blue Lake, down the Sabine Valley to Lake Rotoroa and then out to St Arnaud.

There is magnificent scenery on this trip and we also saw random sausages – in fact everywhere we went we seemed to see sausages. Here is an image of a kabonosy sighted at the twenty metre high Travers Falls.
In the alpine vegetation above Upper Travers Hut I found these alpine pork and fennel examples.

Sitting on top of the waratah that marks the top of the Travers Saddle was a kolbaz. The peak of Mt Travers can be seen in the background.

While heading up to the Travers Saddle the air was so still that if you howled the sound echoed and resonated in the valley. I was seeking lycanthrope beings. No response was received; however this does not mean they are not present.

I particularly like the many cascading waterfalls that come down from the ridges and into the valley. This image comes from the Sabine Valley below Blue Lake.
At Blue Lake the clearest water in the planet exists. This due to the water being filtered by moraine debris that sits above the lake. Lake Constance empties into Blue Lake through this mass of rock. Scientists have established that visibility in the lake can be up to 85 metres. Distilled water has a visibility of 82 metres. This area was going to be left as a wilderness; only the hardy and self-sufficient would make it up to this area. There would be no tracks or huts, but in the late 1960s it was opened up against some opposition. One the primary objectors was obviously a hard man. In 1962 Les Molloy went to Blue Lake in winter when the snow was so deep that his party had to camp and sleep and in the branches of beech trees. He did not want to make the wilderness experience too easy. I am obviously less of an outdoors man than Les, and readily seek and enjoy the comfort of a hut.
Guess what? At Blue Lake a kolbaz was sighted. After extensive investigation it has been established that the superhero (or should that be supperhero) Sausage Boy was present. He was holding the sausage. Thanks to Sausage Boy.

The trip was a great success fantastic weather, good tramping and glorious sausages.  


Monday 14 January 2013

Oui Oui Saucisse along with Oink Oink and Fennel

Oui Oui Saucisse along with Oink Oink and Fennel
With French like this; yes, yes sausage, I could become a translator. Through the marvels of the NZ education system, and one year’s study of third form French I could remember oui oui, the saucisse came from a translation service on the web.

Our family is on holiday at Pohara in Golden Bay, in the north of the South Island. The weather is good although rain is forecast. Tonight we barbecued. The sausages on the menu where a French Sausage: Toulouse and Harmony pork and fennel. Both sausages were purchased from Moore Wilsons in Wellington.
French Sausage: Toulouse
This is handmade by Salumeria Fontana Ltd in Wellsford in Auckland. It won the Cuisine Magazine Artisan Award in 2009. These sausages are gluten and wheat free and use no preservatives. The six sausages in the pack weighed 300 grams, around 50 grams per sausage.
These sausages were nice to eat. They are a small sausage in both diameter and length, they are finely ground. The meat used is pork sourced from Murrellen pork in Ashburton. The sausage casing is a fine thin product, and is open at each end. The meat remained in the casing during cooking; there was not an issue with any of the meat trying to ooze out the ends. The flavour of these sausages are a gentle meaty taste, I assume garlic, wine, and pepper were used to enhance the flavour. The family liked these. I would purchase these again.
Harmony Pork and Fennel
Compared to the sausages they were served with, these are fat sausages and make for a hearty meal. These sausages are a ground to a medium constancy. They could be called pork with a hint of fennel. You can see the fennel seeds that are used as part of the receipe, however the fennel taste is faint and subtle. The meaty pork taste is the dominant flavour. My wife and son prefer the Island Bay pork and fennel (refer to posting Satiated at Christmas 26 December 2012) where the fennel flavour is more pronounced. My other son and daughter prefer the Harmony. Isn’t it great that we live in family were divergent views are held, and conversation at the dinner table relates to the relative merits of respective sausages. I am neutral and will eat both.
Cost per kilo: $16.95
This evening meal included fresh potatoes, grilled field mushrooms with haloumi, coleslaw, and a tomato and feta salad. I enjoy summer eating.  

First Evening Meal on Holiday

First evening meal on holiday.

Tonight was the first night of our summer holiday. The rejects from Christmas lunch, (refer to the posting The Micromanagement of Sausage Selection, 24 December 2012) Park Avenue Quality Meat’s lamb and mint were cooked. These are an ok sausage but do not rise to the heights of other sausages that emanate from this establishment. I may be harsh, but in a shop where quality abounds these sausages are very average. They are meaty and the mint is subtly reflected in the flavour. A person who wants to eat a simple sausage may be satisfied by these morsels. Personally if you want a simply falovoured meaty sausage in this price bracket, the Dutch Braadworst are vastly superior. The other meat served were lamb loin chops.

We served these sausages with a tomato and feta salad, a green salad, coleslaw and fresh potatoes. An enjoyable meal was had in the late evening sun at Golden Bay.  

Cost per kilo: $14.99

Wednesday 9 January 2013

Chorizo Criollo

Chorizo Criollo
Refer to the previous post: While in the shop, I also brought two Chorizo Criollo. I was considering having them with dinner, however when I got home I cooked them and before I knew it both the sausages had been eaten. They were good eating, flavoured with red wine, paprika and oregano. The paprika makes these spicy, but on the continuum of flavour created by Park Ave Quality Meats these are a medium spiced sausage. The texture is coarse, you can see the small lumps of meat that make up the sausage. These sausages would improve in flavour if they were eaten cold. However my two sausages were not given this opportunity.

Cost per kilo: $34.99

Extra: June 2013. These sausages are my current favourites. A bit of a kick when you eat them, great to eat cold for lunch the following day. Mmmmm.... just great eating. Pop into Park Avenue Quality Meats and buy a few, it is a great investment.

Enjoy the eating.

Dutch Braadworst

Dutch Braadworst

Today I went to Park Ave Quality meats to buy sausages for a tramp my sons and I are undertaking in the Nelson Lakes National Park. We are completing the Travers-Sabine Circuit with a side trip to Blue Lake. We will move at a leisurely pace and take six days to complete the trip. Watch for a posting of the sausage exploits on this tramp. We are eating sausages, salami and cheese for breakfast and lunch for most of the tramp. I gave my sons the choice of sausages to bring. One chose kabonosy from Park Ave, the other chose Island Bay Butchers pork and fennel. I will be eating Park Ave’s kolbaz. I hope to take some great photos of sausages and scenery on our tramp. More info later.
While in the shop buying kabanosy, I also brought some Dutch Braadworst. These were eaten for tea. They are a very nice sausage, to quote my daughter, “They were yum.” These are sausages that most people will love; a simple pork and beef sausage lightly seasoned with a few herbs, but the primary flavour is meat. These are finely ground. An excellent taste. The family was very satisfied. We ate these with cold ham, fresh potatoes that had a lime and mustard dressing drizzled over then, and chick pea, corn, red capsicum, red onion, cucumber and avocado salad. A very nice summer evening meal.

Cost per kilo: $16.99