Tuscan Sausage - Eastbourne Village Meats

Tuscan Sausage – Eastbourne Village Meats

The friendly butcher did not mention this sausage when I asked what sausages they had in the shop, and they were not in the display cabinet. After I had purchased the third variety he mentioned the Tuscan sausage that was in the chiller out the back. This was made from a recipe that someone had bought into the shop.

I like a coarsely ground sausage and that’s what this was. It cooked up well and the flavours of this sausage are great. It is a  mildly flavoured sausage with elements of garlic and white wine along with a slight taste of pepper.

I had three of these sausages. I ate two of them after cooking, and one cold the next day. All the sausages I ate hot had multiple pieces of gristle. The cold one I had the next day had a very large lump, it was half the size of my little finger nail. The tactile experience of chewing on hard lumps of indigestible something did detract from what could have been an excellent snarler.

I would not purchase this sausage again, unless I could be assured that there were no hard lumpy bits contained within the casing.

Eastbourne Village Meats are well worth a visit if you are out Eastbourne way. My favourite is still the Louisiana Reds and I also recommend the black pudding. However your individual taste will dictate which variety you prefer. Enjoy the trip around the harbour.

Tuscan Sausages - Jonathan's, Collingwood

Tuscan Sausages - Jonathan's, Collingwood

This was one the sausages purchased at Jonathan’s. It was the second sausage served. Refer to my previous and following posts. I had considered the strength of the flavour of the three varieties of sausages I had purchased. I then served the most delicate flavour first, and worked up the strongest flavoured sausage.

The butcher told me the Tuscan sausage was made with veal, sage and pine nuts. The sausage was not pure veal, some pork is also present. This sausage is a medium grind. It was a chunky and large sausage that looked appealing to the eye.

 

 

The flavour of the sausage is dominated by the sage. This completely overshadows the taste of the pine nuts. The pine nuts provide texture without being strong enough to be tasted on the palate. The pine nuts are roughly cut and can be clearly seen in the sausage. This is a quality sausage that will appeal to those who like a sausage that has stronger flavours to complement the meat.

 

 

The whanau ate these and appreciated the sausage but did not rave over them.

The next morning I ate one of these cold and found it more appealing on second sampling. The level of sage flavour was more subdued when eaten cold.

Cost per kilo: AUD $22.99