Easter Tramping

Easter Tramping

Over Easter I decided to head for the hills. The weather forecast was not great, but there was a window of about 36 hours which looked promising so I decided to head up onto the tops. During the last couple of times I had been along the ridgeline of the Tararuas I was going at a reasonable clip, either training for an event or participating in a mountain running event. Although I was a bit stuffed during the Tararua Mountain Race in March, I found some parts of the event very peaceful as I moved my way amongst the clouds along the ridgeline. I wanted to go back to the tops and enjoy having time to engage with the environment.

Heading from Field towards Kime

I headed up to Field Hut and then onto the turn off to the track along main range, just before Kime Hut. I had thought I might go all the way to Maungahuka. It was an unusual day, I had hoped the cloud would lift but the opposite happened.  As I made my way along the main range visibility dropped to about 10 metres. There was no wind so I stopped sat and contemplated. I found a few spots where you could hear the silence, almost no wind, no insects and just peaceful, noiseless emptiness, in a swirl of claggy cloud. I could never be a yogi on top of a mountain, and if you tried this in the Tararuas you would get blown off, however I do enjoy the solitude. As the forecast was for gale to severe gales for the following day and I was going solo I retraced my path back and spent the evening in Kime Hut.

Cloud over the Main Range - It got a lot worse than this - taken from above Field Hut

 

This was the first time I have slept in the new hut. It is much brighter and bigger than the previous version but it was cold in the hut. One of the ironies of the new building code is that while new huts have to be double glazed and insulated, they also need to be vented because trampers use gas stoves for cooking. This means a free flow of circulating air in the hut. The internal temperature in the hut is about the same as the external temperature outside in the elements. This meant the temperature in the hut was above zero, but not by too much.

I meet a guy in the hut and I offered him one element of my standard tramping diet, sausages. I have brought my old favourites, kabonosy and chorizo criollo. We got talking and he told me that he makes his own sausages. His dad is Italian and he uses traditional family recipes and also other recipes he has gathered over the years. He was an affable fellow sausage enthusiast. You do not meet too many people who you can have a great sausage conversation with, let alone when on the Tararua mountain tops. This was an unexpected pleasure, and needless to say he appreciated the quality of both the kabonosy and the chorizo criollo.

As the forecast for the next day was severe gales later in the day, I decided to head back to the road end. It was a short enjoyable time in the hills. I liked the solitude and emptiness of being on the main range track. It was great to spend some time in the hills being alone and enjoying the silence of nature.

For other tramping and sausages posts here is an index.

New Zealand thrash West Indies (with saveloys)

New Zealand thrash West Indies (with saveloys)

 

 

The cricket world cup has been heating up as the tournament has progressed. Yesterday in Wellington Martin Guptill exploded in one of the great days in New Zealand sport. With a few mates we headed to the stadium for the quarter final between New Zealand and the West Indies. New Zealand were favourites, but the West Indies had the danger man Chris Gayle.

 

Guptill at the crease

 

Martin Guptill scored a memorable century of 111 balls before he went ballistic and scored another 137 runs off 54 balls. The ball was flying all over the arena in one of the great displays of power cricket. The West Indies in the field lost it as the players appeared to lose cohesion and not agree on the tactics to stop the juggernaut they were facing. Guptill’s final score was 237 not out, the highest score by an individual batsman in any world cup. The stadium atmosphere was electric - I have never been to cricket match where the crowd is chanting the batman’s name as the bowler runs in.

 

 

In the stands were we feasting on snarlers. I had perked some wild venison smoked saveloys. I can not tell you when I last ate a saveloy and I generally regard them as kid food. I boiled these up prior to the match and took them along. A mate at the cricket waxed lyrical about the cold saveloy sandwiches his mother used to make for school lunches, there was nothing but haute cuisine in Upper Hutt in the 1960s! These saveloys are minced to a fine pureed consistency and I would not have picked the meat as venison. They were moderately smoked, which added to the appeal. I regarded these as more of a novelty and although they were nice to eat it does not make me want to eat more saveloys.

 

 

I also took some kabonosy and Argentine chorizo criollo, which remains my favourite sausage. All the snarlers were well received. The couple next to us laughed as I took a photo of the saveloy against the crowd. The photographic art shot of a snarler at a sporting event is clearly still not recognised by all as an important part of social commentary.

 

 

When the West Indies batted they chased the runs but lost regular wickets to be all out. Daniel Vettori took a fantastic one handed catch in front of the section of where we were sitting. While I had thought the match against England was great, this took the cricket to another level.

This morning the voice is hoarse from overuse, chanting and applauding some sublime cricket. Roll on Tuesday when NZ takes on South Africa in the semifinal, dare we dream of a first appearance in a cricket world cup final, or even better a win in the final?

It is not all beer and sausages - Part Eight

It’s not all beer and sausages – Part Eight

In the weekend I competed in the Aorangi Undulator. This is a new event through the Aorangi Forest Park in the southern Wairarapa. It has the tag line: Not for the weak. In the waiver we signed it stated, I understand the race if not for the weak and no sign of weakness will be tolerated. You also signed away liability for loss, injury or death. But more about that later.

 

I had not been into this country before. We started at Mangatoetoe, which is on the coast past Ngawi but before the Cape Palliser lighthouse. The finish was at The Pinnacles. Most sensible people drive along the coast road to traverse between these two points. This run takes the inland route, over a variety of ridges and river valleys. All the climbs are steep and are matched by equally steep descents. Some of the ridges are narrow and precipitous with significant drop offs on either side. The total climb is 2700 vertical metres over the 33k course. If you consider that the first 4 kilometres are up a river valley, and last 6 kilometres come down an undulating ridge, you pack most of the 2700m of climb and descent into a compressed distance.

 

Due to a variety of factors I found this event very tough. For the first time in decades I suffered severe cramp. I got a massive shot of cramp in the calf as I fell on the penultimate descent. With bail out options non-existent I had to continue. By the time I got going again and was hobbling along, the tail end charlies had caught me. One of them said to me, "I am a hunter, I only carry dogs and dead things." I replied, "I weigh about 90 kilos, if you are going to carry me out, I suggest you gut me first to lighten the load." I had treated this run as training run and had not done much extra preparation for the event. I regard the run as the beginning of training for the Tararua Mountain Race in March. I also stopped at various spots to take photos and enjoy the atmosphere of bush.

 

 

The run goes through some nice but steep bush. The tracks are not traversed by a high number of people - they are gnarly, narrow and somewhat ill-defined with lots roots and rocks. It’s challenging technical terrain and a degree of navigation is required. There are lots of river crossings and at one stage you travelled down through a little gorge. The pools in the river were very picturesque and as I waded through another one I thought, isn’t it good that the organisers put ice baths on the course to allow for recovery of the muscles in the legs. Of course that was before the cramp came on.

 

At the start of each climb a sign was at the bottom giving information on the vertical ascent and the height of the top. An encouraging phrase also added to the tag line of the race.

 

 

 

 

The final undulation is the biggest one. My calf was still giving me twinges and tweaks of cramp so I was reluctant to push too hard. I was pleased to finish in a tad over 10 hours, and there were even a couple of competitors behind me. This was a couple of hours slower than I would have liked, however I was contented to have completed the course. I did find it very tough.

Throughout the race the thought of sausages and beer at the finish spurred me on. With a running mate I had arranged for quality sausages to be on the barbecue. Park Avenue Quality Meats were the source of Dutch braadworst and Venison Rost. Tragically the organisers had left these in Wellington and so only inferior snarlers were served. However being the resourceful type I am, I did have a Plan B. A group of us were staying in a bach at Mangatoetoe, and I supplied the sausages for Saturday night’s dinner - Dutch braadworst, kabonosy and chorizo criollo. Two of the people staying had entered the Undulator but pulled out due to injury. They prepared a sumptuous feast for the tired runners.

The beer I washed this down with was a ParrotDog Bloodhound. This is full bodied red coloured malty beer. It is slightly bitter and has a hoppy taste. It was an enjoyable way to relax with friends at the end of a hard rugged day in the hills. Repartee resounded as we talked and told stories about the day, and planned for future runs and adventures.

So I had completed the Undulator, I am not sure if I was weak on the course or not, all I know was that I was very pleased to cross the finish line.

Links to other parts of this series.

The Sausage Vessel

The Sausage Vessel

It was my birthday and I was pleased to receive a frying pan as a gift. We had talked about getting a quality pan, with a nice heavy bottom, and a Teflon covering for use in the kitchen for some time. It will be well used. The first morsels of food cooked in the pan were, of course, some sausages.

 

 

I put on morning tea for my work colleagues. As part of the catering I cooked up three kabanosy, see link and three vension rost, see link, from Park Ave Quality Meats. These are two great sausages that I know will go down well as part of a mid morning snack. The kabonosy has very nice smoky flavour, it is well liked by all who try it. The venison rost is venison and pork sausage that has mild paprika seasoning for flavour. Again experience tells me it will be well liked by my colleagues.

 

 

It has been a bit hard to get into the kitchen recently. My wife is going through a bread baking obsession since she recently acquired a sourdough starter. A variety of loaves are being regularly produced. The sourdough has gone down well with the family.

 

 

The rye and raison bread is also well liked by one son.

 

 

However you can’t please all the people all the time. The other son has been asking when focaccia will be cooked. This has been the staple bread for many years and he thinks it’s a classic that should be revisited.

Venison Rost Bratwurst

Venison Rost Bratwurst

I went into Park Avenue Quality Meats today. It was near the end of the day and the shop was humming as customers bought meat, much of which I suspect was going to be cooked that evening. Some customers asked for a particular cut, and the meat was cut to the specified size and thickness. The adage that quality service matched with a quality product means that punters will come was evident during my time in the shop.

Gordon the chief sausage maker identified for me that he had a new product in the cabinet. This was a venison rost bratwurst. This sausage is 50% venison and 50% pork, a modicum of pepper has been added and a small pinch of chilli. This sausage is being made for Café L’affare in College St, Wellington and the chef is using them to create a dish for Wellington on a Plate.

 

 

I took the sausages home and cooked them on the barbecue. I also brought some kolbaz, see review, and the old standby kabonosy, see review. The sausages were accompanied by new potatoes with pepper and olive oil, a tomato and feta salad, and lettuce salad, along with raw capsicum, spring onion and cucumber. Easy to whip up on a summer evening when you get home from work.

 

 

The venison rost bratwurst is interesting. I would not have picked it as venison sausage. The sweetness of the pork dominates the gaminess of the venison. The mixture of flavours makes for a different tasting meat sausage. It is a great taste. The pepper is present on the palate, but is not strong. The chilli subtly kicks in as an aftertaste. It is very mild. This is a top quality sausage.

 

Those of you have read previous reviews will know that I do not usually enjoy venison sausage, however this sausage is very good. The whanau reacted positively too. My daughter said it was a five star sausage and I should buy this again, my wife also liked the sausage a lot and said it was very nice.

So congratulations have to go to Gordon for his continued creativity with sausages. I must go to Café L’affare when Wellington on Plate is on and taste how they create a dish using this sausage.

Cost per kilo: $17.99

Homemade venison sausages and the sausage feast

Homemade venison sausages and the sausage feast.

We held a barbecue at our place on Saturday evening. The summer this year has been rubbish - wind, rain, and not nearly hot enough. The previous weekend the long range forecast indicated a fine day for Saturday, so the invite went out. We had over 20 people present. I supplied some sausages and meat and more arrived with our guests. From Park Avenue Quality Meats I provided Dutch braadworst, see link, kabonosy, see link, and smoked pork bratwurst from the German Butchery in the Bay of Islands, see link. Our friends brought more so we also had Island Bay Butchery chicken sausages, see link, Blackball Salami Company venison sausages, and some homemade venison sausages.

There was also brought lamb chops, lamb steaks, porterhouse steak, scotch fillet steak, salmon and meat patties.

From the top left and clockwise, Dutch braadworst, venison - homemade, smoked pork bratwurst, porterhouse steak, kabonosy

 

Accompanying the meat was a wide selection of salads and potatoes. My wife spent the afternoon making salads, and a wide array of fine salads was created. This included a tomato, fresh basil and feta salad – very nice and an old standby, easy to whip up in five minutes. A roasted beetroot and carrot salad – I love roasted beetroot. Tassajira warm red cabbage salad – very popular with our family. And my favourite, a char grilled corn salad with a lime and mint dressing. These were supplement by a green salad, roast potatoes and creamy cheese potatoes which our guests contributed.
 

So as you can see there was an excellent selection of kai and plenty for all.

The comments about the gender roles and the respective tasks in preparation for bbq, are noted, but ignored, we need to play to our respective strengths.
 

When one of our friends arrived in the house he was wearing a jacket with many pockets. He sidled up to me in the kitchen and then proceeded to produce, one, and after a dramatic pause, a second packet of venison sausages, and after another dramatic pause, a bottle of wine. He told me an associate of his had shot the deer and then made the sausages, referring to them all evening as the "illegal" sausages.

 

The homemade venison sausages

 

While cooking the bbq we did exercise a bit of quality control and a couple of kabonosy were consumed by the hardy souls huddled outside to ensure the cooking was progressing nicely. I had only intended to provide 6-8 kabonosy, however my wife said, they are really popular - cook at least twelve. As I have said before she is a wise woman, so it was no surprise that the first variety of sausages to be snapped up from the table were the kabonosy. A clear favourite of everybody. If you are looking for a sausage that has a moderate smoky taste you can’t go past these beauties.

 

From left to right, smoked pork bratwurst, homemade venison, Dutch braadworst, Island Bay chicken, Blackball Salami venison. 

The homemade venison sausage was ground to a medium consistency, with some larger chunks of meat were also present. They were soft on the palate when placed in the mouth. Initially I thought this was a very subtle venison sausage then the stronger venison taste kicks in. There were also visible pieces of herb in the sausage but I could not determine what variety because the venison over powered the flavour of the herb. These sausages were good and wholesome. Venison is not my favourite sausage, but I thought these were definitely above average on the spectrum of the venison sausages I have eaten. Congratulations must go to both the hunter and sausage maker. It is always good to try someone’s homemade snarler.

On the top plate kabonosy, and the bottom plate going from top left clockwise, Dutch braadworst, homemade venison, Blackball Salami venison, smoked pork bratwurst, Island Bay chicken.

The bbq was cooked, the food was eaten - great company, lots of stories, repartee, lies and laughter. A very pleasant summer’s evening.

Don's Sausage Awards 2013

Don's Sausage Awards 2013

A wide range of people who know I pen this sausage blog ask me, "What is your favourite sausage?" My response is, "That is like asking an oenophile what is their favourite wine? There are sausages for all occasions, and for all taste preferences. It is not a simple response. It all depends on what you are after.

Today a vegetarian work colleague asked me to recommend sausages for the barbie over the Christmas season. She wanted to know what to buy for her carnivorous family.

I thought I might make a few recommendations. So with a drum roll, flashing lights and rolling out the red carpet here are the Sausage Awards for 2013….

 

A plain meat sausage:

Winner: Dutch Braadworst – Park Avenue Quality Meats link

Runner Up – Harmony Wild Boar Sausage – Moore Wilsons link

A sausage with a little bit of spice and smokiness

Kabonosy – Park Avenue Quality Meats link

A sausage with more spice

Chorizo Coriollo – Park Avenue Quality Meats link

 

Hot and spicy

Sremska – Park Avenue Quality Meats link

A little bit of flavour

Pork and Fennel – Island Bay Butchery link

Chicken Sausage

Chicken Sausage – Island Bay Butchery 

I have just realised I have never reviewed this sausages. No review, but they are best chicken sausages in Wellington.
I have now added a review link

Handmade Gourmet

Butifarra – made by Mariano's Spanish Goods, sold by Moore Wilsons link

 

Pre cooked barbecue sausage

Turingia Bratwurst – Prestons Master Butchers link

Enjoy the barbies over summer. You will only know that your preference is by trying a wide variety and savouring the taste of quality sausages.

 

And for those of you still reading....

My favourite sausage in December 2013 is Chorizo Criollo.

Meri Kerihimete

Merry Christmas

 

 

 

 

It is not all beer and sausages - Part Three

It is not all beer and sausages – Part Three

This weekend I was off to the highlight of the harrier season, the NZ Road Relays. This was held on the Sign of the Takahe to Akaroa route, 76km of varied terrain, run by a team of eight. This course is rightly regarded as the best relay course in NZ. Some teams turn up to win or medal. Our team sorted out our goals before the race - to have a good time and enjoy ourselves. I offered to bring sausages to feed the team.

It would be fair to say that the mighty M50 (men over 50) from Scottish Harriers would not put fear into the opposition with our running prowess. I ran the lap from hill top to Duvauchelle, which concludes with a long 5km of steep downhill. It hammers the legs and feet and I was knackered when I reached the finish. My legs and feet were sore and at the end of my stretch my team mates asked me how many toenails I had lost. I said my feet were sore and took off my shoes. In the supportive way we worked together, they said, ‘There’s no blood in your shoes, stop moaning and get into the van."

At the finish the announcer said, "Here come Scottish’s M50A team, the first finishers in the M50 grade….." What is omitted is, "from the 8.30am start." Most of the M50 teams started at 9.15am.

 We did not come last, and we were not close to the medals. However I can confidently say that we had the best selection of beer and sausages in our van. The teams had to carry a baton over the course - our team abandoned the baton supplied by the organisers and replaced it with a kabonosy.

I cooked the sausages the day before our race. Not knowing my team members preference for sausages I brought a variety - kabonosy from Park Ave Quality Meats, (See review), pork and fennel from Island bay Butchery, (see review) and Cumberland from Cameron Harrison Butchers. From left to right, kabonosy, Cumberland, Sremska and pork and fennel. 

Comments from the learned, if tired, runners in the van: these are good, a very nice flavour, smell good and not too over powering. This was the kabonosy. One team member, in a moment of madness, even offered to run another lap if I could find him another sausage to munch on.
 

The sausages were appreciated and went down well after each team member completed their lap. The Cumberland were appreciated for the meaty taste, the pork and fennel for their flavour. The consensus was the most preferred sausage of the day was the kabonosy. I shared the sremska (see review) on the way back to Christchurch, but this did not have too many takers. I gave these out in smaller morsels. It is a spicier sausage and received comments about the strong taste.

Of course a refreshing drink was needed to rehydrate and in the van a selection of beers were present, Macs Pale Ale, Tsingtao and a Bismark Brown Ale made by Hancock and Co. This is a malty, hoppy, slightly bitter brown ale, best drunk cold, rather than after being in the van for many hours. However as a post race refresher it meets the mark.

So the team had a very enjoyable jaunt from Christchurch to Akaroa. There were a lot of laughs, ribbing, jokes and irreverent comments about our respective running ability, while racing against other teams of a similar pace. There was a great spirit of camaraderie, enhanced by the snacking on sausages and beer.

We will all be back next year for what will undoubtedly be another highly unsuccessful attempt at a NZ title, but with high anticipation that the day will one an pleasurable one.

For links to other parts of this series.

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.  

 

Cacciatori

Cacciatori

These sausages were brought from Moore Wilsons.

They are a large fat sausage. These sausages can be bought as either medium or hot, so for those who are regular readers you will know I purchased the hot variety.

 

I made a sausage and bean dish, one of our family specials. Spiced sausage and cannelloni beans; tomatoes and bit of balsamic vinegar for a slightly acid taste to the dish. I cut the sausages in different ways so the eater can identify the type of sausage they are eating. I also used kabonosy from Park Ave Quality Meats in the dish.

The cacciatori are a chunky coarsely ground sausage, this is a texture I prefer. They are spiced with a variety of seeds and spices that you can see in the texture of the sausage. They are also hot for my palate. So to have bite size pieces is a preferable method when eating them. They were very hard to chew. The mandibles received a very good work out before the sausage slid down the gullet. While these sausages were pleasant to eat, I would give them an average rating within the context of hotter spiced sausages. My wife ate couple of pieces and then decided to concentrate on the kabanosy. The kids just stuck with the kabonosy.

 I was able to enjoy the left overs the following day.

Cost per kilo: $29.90

Park Avenue Quality Meats

Park Avenue Quality Meats

It has been a couple of months since I started this blog. I wanted to operate under the radar and get a few posts up on the blog before I talked to any sausage makers. I went out to Naenae and visited Park Avenue Quality Meats. I had talked to the guy who runs the shop before, see the previous posts. I consider Gordon to be the premier sausage maker in Wellington. He and I have similar tastes. As I have stated previously, this is a blog that pushes my views. I will make subjective judgements on my views on the quality of sausages I consume.

The shop is on High St, number 829. On the left hand side as you head up the Hutt Valley.

Gordon likes to make sausages that are spiced and smoky. His sausages have an Eastern European influence. He showed me a new salami he has started to make, it is from Yugoslavia, more specifically Croatia. Called kulen it is very nice to eat. Gordon was the really pleased to get the feedback from an older Croatian customer who said it was just like he remembered kulen tasting when he was a small boy in Croatia.  

Below is a picture of one of the sausage cabinets in the shop. You can see the kabonosy at the centre  back. Gordon tells me they sell about 30kg a week of this fantastic sausage. You can also see the kielbasa, and the kolbaz, a Hungarian sausage. The sremska are centre middle. For a highly spiced sausage sremska is the one I go for. I brought four of them, watch out for the review. They are too highly spiced for me to eat as a whole sausage, however in small pieces they are very pleasant. The other cabinet has the more traditional sausages. Apologies about the quality of the photo and the reflections, if you want a better image, the best thing to do is visit the shop.

 

Sausages and Beans

Sausages and Beans

This dish is popular with the family. I use two varieties of sausages. I generally use a sausage that the kids like and another variety that is more highly spiced. Today I used kabonosy and kielbasa. Both sausages come from Park Ave Quality Meats. The sausages have different diameters and lengths. I cut the sausages to different lengths so the person eating them knows what kind they are getting. This means the kids can give me the more highly spiced sausage, they use their fork to put it on my plate. A win-win situation.

The other ingredients in this dish are onion, cannelloni beans, a table spoon  of balsamic vinegar and tinned tomatoes. Easy to cook, the whole family like the dish.

I do not consider I have a career in food photography. Hopefully the quality of the photography will improve as the blog progresses. However I can’t go back and take another photo, the food is gone, and it tasted good, and after all that is what cooking good food is all about.  

Kabonosy

Kabonosy  Park Ave Quality Meats

This is a medium texture sausage that is moderately spiced and smoked. My kids love this sausage. It is enjoyed by the whole family. Great for cooking and eating as a sauasge, or for use in sauasge based dishes.

This is one of my of my current favoutites.

Price per kg: $34.99