Thursday 31 October 2013

Champagne, Veal and Truffle Sausages

Champagne, Veal and Truffle Sausages

I picked these up from Island Bay Butchery. They are a different sausage. If you have read the posting about Island Bay’s veal sausage, see link, you will know that I do not claim to be an experienced veal eater. While I enjoy champagne and would claim to have some expertise in this field, I know very little about truffles and the associated flavours. So what were the sausages like? The answer is very good, a different taste and aroma, but one I would happily eat again.

The sausages had what I could only describe as a distinctive aroma, but one where I could not identify what I was smelling. This was neither pleasant nor unpleasant, it was a smell new to my olfactory senses. I will assume this was the truffle. The sausages cooked well, a bit of fat, but not too much. A nice aroma came of as they cooked.


This fine to medium ground sausage was darker than the other veal sausage from Island Bay, and it tasted good. The flavour I assume is dominated, but not overpowered by the truffle, the meat flavour is good. They were well received by the whanau. My wife really liked them, one son liked them a lot, the other son and daughter were not so keen. As a result of this we have decided to have something a little exotic on the menu for our annual whanau Christmas barbecue. I will be going back to Island Bay Butchers to order more. These are not your everyday sausage, they may even be unique, however they are well worth trying out and expanding your sausage eating horizons.

Cost per kilo: $28.95
And great to see that Island Bay Butchery won medals in the NZ sausage competition for their Bavarian sausage and the black pudding. I judged the black pudding section of this competition. Watch out for a review of both sausages, coming to a blog soon.

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