Abai Soondae: Traditional Korean Sausage

Abai Soondae: Traditional Korean Sausage

I read this story in the New Zealand Herald. All cultures make a form of sausage. Here is a story about a traditional Korean sausage. When I am next in Auckland I should check this out.

To read the story click here.

Black Pudding from Island Bay Butchery

Black Pudding from Island Bay Butchery

I went to Island Bay and thought I would pop into the butchers and pick up some their award winning black pudding. This won gold at the 2013 Devro New Zealand Sausage Awards. I was a judge of this section. There were some great black puddings at the awards. The judging is done blind so the judges do not know who made the product they are sampling.

Island Bay Butchery make this in a round and it also available in a tube. I brought a tube of black pudding. The primary factor in this decision was weight - there is more in the tube than the round. Slices can be cut from the tube and eaten progressively. As you can see, I got this home and cooked up a few slices.

 

 

The black pudding looks good when you cut it. You can see the lumps of barley and oatmeal - I assume that some of the white material you can also see are lumps of fat. There is a finely ground component to the pudding too. The aroma is nice and stimulates the taste buds.

 

 

The black pudding not only looks good but tastes good too. There is a hint of heat on the palate. My taste buds say pepper, but I could be wrong. It is a nice taste. For breakfast the following day I had six slices, a very enjoyable way to start the day.

 

 

I did get a couple of stringy pieces in my slices, these got caught between the teeth. Not really sure what this might have been.

I do not buy black pudding regularly. This was a good snack and I would buy it again. Sausage Boy was ambivalent while my wife thought the black pudding from Churchill’s Butchers in Kerikeri, see link, was a superior product. I preferred the Island Bay black pudding.

Cost of a tube: $17.95   

It is not all beer and sausages - Part Four

It is not all beer and sausages – Part Four

Yesterday I went on a training run in the hills. Three of us ran from Kaitoke, north of Upper Hutt, to the Waiohine Gorge road end, inland from Greytown. This involves going over two saddles, and along the Tauherenikau River which flows in between them. It was a good day for running in the hills, the weather was mild and when the sun come out there was bit a heat, along with a slight breeze to cool you. We covered around 22km at a training run pace, not too fast. In a few weeks all of us are competing in the Jumbo-Holdsworth run, and two of us intend to also run the Tararua Mountain Race in early March. We spent the run trying to convince our running partner to do the same. Our run covered the first half of the Tararua Mountain Race route for 2014.

 

 

After 17km or so you arrive at Cone Hut. Cone Hut is set in a picturesque wide gully, just above the Tauherenikau River. It is located beneath mature beech trees. This is the last remaining traditional slab hut in the Tararuas. The walls of this hut are made from hewn totara slabs. It has a dirt floor, and a sleeping platform. I spent a night in this hut sometime around 1980 and it was in a state of disrepair then. We hung our packs from the rafters to stop the rats getting into our food. Since then the hut has been repaired and restored, during in the late 1980s.

 

 

Unbelievably, when I entered the hut I found two sausages on the bench. What a delight! I sampled these and thought they must have been cooked the night before. They had a nice level of caramelisation and once bitten into I thought they were probably Preston’s Master Butchers' silver medal winners in the gourmet category in the 2013 Devro Sausage Awards. They looked and tasted like the cracked pepper, coriander and basil sausage. This sausage is a meat sausage and this is predominant taste. The meat is supplemented by a moderate taste of pepper. This is the strongest secondary flavour. Elements of coriander and basil can be detected, and complement the pepper taste. This is a great eating, hearty, chunky sausage. I will buy this sausage.

 

 

I did find a wrapper in the hut’s fireplace. This labelling on the sausages does not add up. It lists the contents of the sausage as: pork 56%, beef 28%, maize flour and salt are listed next (assuming that ingredients are listed in size order you see why the numbers cause confusion), then, spices - pepper 9.5% and coriander 7%, sugar, herbs – including basil leaves 5%, and few more….. For those of you who have elementary skills in addition… this does not make sense.

I was part of the judging panel for the gourmet category in the sausage awards. There were numerous entries, with 3 or 4 tables judging some high quality gourmet snarlers. I am unsure if this sausage was one that our table judged. I was of course a novice judge but I did find that when sampling over 30 sausages in a day, I could not recall everything I judged.

For those of you who are familiar with running nutrition, and keeping fuelled up on the run, you will not find too many running guides that recommend sausages as a source of energy while you run. However as a runner who is at the forefront of pushing the boundaries in the evolution of supplements to be consumed while running; take my word and be ahead of the game, the eating of sausages on a run is the best!

And when we got the end there was no beer so we settled for a coffee in Greytown instead.

Cost per kilo: $17.99

See links to other parts of this series.

 

Chorizo and Pasta

Chorizo and Pasta

Tonight’s meal was a quick and easy dish. I cooked up Spanish chorizo sausages added them to a sauce which was combined with pasta. Quick, easy, delicious.

The sausages were chorizo made by Mariano’s Spanish Goods in Christchurch. This is the third review of sausages made by Mariano in Christchurch. Here in Wellington they are stocked by Moore Wilsons. For butifarra see link, for malaguena see link. In 2010 this sausage was the winner of the artisan awards run by Cuisine Magazine.

 

 

These sausages are made from free range pork. The ingredients are listed as pork, 85%, pork fat 15%, along with salt, paprika, garlic and edible casing. On Mariano’s website he extols the chorizo sausage. The paprika used is Spanish, of course. This is a combination of mild and smoked paprika. Once the pork is minced the spices are added to allow the flavours to meld. The sausage mixture is rested overnight, and the following day the sausages are filled by hand. This sausage has a medium grind and is nice and chunky. These sausages are gluten free and contain no nitrates and additives.

 

 

When these were cooked they oozed quite a bit fat and liquid. I did sample the sausage once cooked, naturally. They had a very pleasant flavour. The heat of paprika is present but does not overpower the meat. They are a spicy sausage that will probably not appeal to all. However, as a chorizo, this is a very good sausage. And for those looking for a sausage with a bit of heat, this fits the bill. A balance is achieved between the spice and meat. In some chorizo sausage it seems that all you can taste is the heat of the paprika.

 

 

I made a quick pasta sauce using fresh basil, ground black pepper, tomatoes and mushrooms. This cooked as the pasta boiled. The chopped up chunks of the chorizo were added to the sauce with fresh parmesan cheese grated over the top.

 

 

A quick, easy and delicious meal.

Cost per packet: $12.95 - five sausages were in the packet.

Toulouse Sausages with Mrs Chippy

Toulouse Sausages with Mrs Chippy

The post Christmas celebration began with a gathering to eat the leftovers from a variety of Christmas dinners. Our whanau headed off to friends. There four families met with a wide variety of leftovers.

As it was raining on Christmas Eve we also took fireworks, but we left the floating Chinese lanterns at home. It was too windy to launch a hot air balloon into the night. With eight adults and lots of teenagers (9 definitely qualifies as a lot), the adults hung about in the house while the kids were in an old garage that has been converted into a hangout place. A win-win for all concerned!

I broke the rules and offered to supply sausages. I took Dutch Braadworst and Toulouse sausages both made by Park Avenue Quality Meats. The Dutch Braadworst have been reviewed previously and in my opinion are the best plain meat sausage available in Wellington. They are also a great price at $16.99 per kilo, see link.

 

 

The Toulouse sausage is finely ground, with smalls lumps of meat. The taste has a flavour of wine, garlic and pepper. These subtle flavours complement the meat and do not over power the predominant flavour of pork. It’s a very nice sausage that will have a wide appeal. I recommend this sausage and will buy this again.

Gordon the butcher at Park Avenue said to me that some customers consider the Toulouse sausage to be his best sausage. I consider it is very good but still prefer the Dutch Braadworst in their traditional sausage range to be the nicest sausage they make.

 

 

The evening was a bit more subdued than Christmas Eve, more of a recovery session after Christmas Day. It was a very pleasant evening with much laughter and a bonus short expedition to the Karori Cemetery to see Mrs Chippy, the cat who is memorialised on the grave of Harry McNish who was the carpenter on Earnest Shackleton’s Antarctic expedition. When events made the circumstances of the expedition very dire, Mrs Chippy was killed. Harry McNish was a bit septic when this occurred. However Shackleton recognised his skills and made him part of the crew that made the epic 800 nautical mile voyage from Elephant Island to South Georgia across the Southern Ocean. This was sailed in an open topped life boat. A truly heroic feat.

 

Cost per kilo: $18.99

Replete on Christmas day

Replete on Christmas Day

Our whanau gathered at our house for Christmas lunch. We had thought that the barbecue may be in the garage due to the inclement weather that was forecast but that was not to be. Instead the weather was pleasant, around twenty-two degrees, fine and not very windy, just great for the barbecue. The weather forecasters got it wrong. This resulted in a bit of gip for the meteorologist brother in law.

I had woken a little tired, as the previous evening we had gone to friends for a Christmas Eve dinner. Great fun, twenty of us around a double table as some local families celebrated the year. I offered to supply sausages, but our host declined as she had made beef Wellington for all those present. The music reflected the 1980’s, interspersed with the Russian national anthem and well known Christmas songs. We got home after midnight, and although we didn’t see Santa in his sleigh delivering presents, we kept a watchful eye out for any stray reindeer.

As lunch approached the barbecue was fired up, I cooked a butterflied leg of lamb, and three snarlers, Island Bay chicken sausages, Mariano’s Spanish Foods butifarra, see link, along with my personal favourites chorizo coriollo from Park Avenue Quality Meats, see link.

 

 

The chicken sausages from Island Bay Butchery are very good. They are a very high quality chicken sausage. To achieve this you need to use real chicken meat. These sausages use corn fed chicken breast and thigh meat. Too many poor quality chicken sausages omit the use of quality chicken meat. If you do use quality ingredients this is reflected in the superior taste of the cooked product.

 

The chicken sausage is a thin sausage, it is finely ground, and you can see small lumps of meat within the finer ground inner of the sausage. These cook well and are appreciated by a wide range of sausage eaters. These sausages taste of chicken, they also have a flavour of tarragon, and you can see the flecks of tarragon that is used to augment the chicken flavour. I consider these sausages to be the best chicken sausages you can purchase in Wellington. They will appeal to a very wide spectrum of people including those who may normally refrain from eating sausages.

 

 

The table had ample food as is traditional at Christmas gatherings - three varieties of sausage, barbecued lamb, a salmon cooked with red onion, garlic, rosemary, lemon and seasonings, a couple of salads, potatoes and asparagus. A wide array of desserts followed the main course. A hearty Christmas lunch for the whanau with plenty left over to eat and share in the days ahead.

 

 

Christmas is also a time to reflect on life and also to remember that not everyone in our society is as fortunate as our family. Some in our society are doing it tough. As a fortunate member of society we need to contribute towards the welfare of others.

Everyone present had satisfied taste buds and full belly. We then adjourned down to the park to play a game of cricket. The kids have a wide range of skills, and the adults also had a variety of cricketing ability. I managed to play the ball onto the stumps at both my turns of bat. The aim was the big slog, the result a nick onto the stumps and out. The children, nieces and nephews found this wildly amusing.

At the end of the day there was contentment, fine weather, fine food, fine company and of course even finer sausages. All three are beauties that I would highly recommend.

Merry Christmas to all – I hope your table and homes were similarly laden with the pleasures of life.

John Campbell is my kind of guy.

John Campbell is my kind of guy.

This quote from John Campbell, TV3 journalist, appeared in the Sunday Magazine which is part of the Sunday Star Times newspaper. John sounds like my kind of guy.

You are asked to bring a plate to the barbecue. What is on yours?

"Sausages. I love sausages. Not the best piece of steak. Not organic chicken marinated in the juice of the rarest flower from the Amazon jungle. Not even calamari caught by an Italian super-model. Just sausages."

John would be welcome for a barbeque at my house anytime he’s in Wellington – I might even be persuaded to give him a guided tour to the array of sausages in our deep freeze, if he’s interested.