argentinian sausages
January 14th, 2012
I had an email earlier in the week from Marek the Butcher. He was experimenting with sausage recipes and wondered if I’d like to try his new Argentinian style sausages – of course I said yes!
beef and pork
The sausages were made with coarsely ground beef and pork, plus bacon, nutmeg, white pepper and sweet paprika. I believe that the nutmeg is quite a key ingredient in Argentinian sausages. Normally I don’t notice the smell of raw sausages much, but these had quite a pleasant aroma – particularly of wine and paprika. It definitely made me want to cook them.
sizzlers
The sausages fried well and they went a good brown colour. I cooked them in some garlic and rosemary infused olive oil and served them with mashed potato, cauliflower and carrots. I mixed the juices with a little red wine, balsamic vinegar, vegetable stock and butter to make a sauce.
I’d definitely buy these sausages – they look, smell and taste great, with a solid meaty texture (like that of a Toulouse or Napoli sausage).
Marek the Butcher is currently working at Theobalds and is looking for a new venue to host his masterclasses in butchery.
Mad Dog TV Dinners 
They look like they’d be fantastic with some chimichurri drizzled over the top!
That would go really well!
One of the good things about living in a large metropolitan area is the availability of items from a number of different cuisines. I’ve seen — and bought — Hungarian, Greek, Italian, and Polish sausages at various butcher shops, all made on-site. The sausages you’ve described sound good enough that I’m going to try to locate a butcher that, if not Argentine, features Argentine meat products. Thanks for pointing me in that direction.
That’s very true, though you don’t see much food from Argentina here in general.
They sound excellent. I heartily dislike the English sausage with all its bread content, and I’m now used to Toulouse sausages which I shall be cooking with lentils today.
I know exactly what you mean – how did we get such bad sausages? I normally buy Toulouse or Napoli.
They look amazing, I make my own a lot these days after living in Germany for many years I too don’t like sausage with wheat fillers.
Nor do I 😉
I love properly made sausages and I know I´d love to try these! Big Man´s dad was born in Argentina, so he goes all misty eyed any time we come across an Argentine product (even though he´s never been there). And finally, I was in love with a boy called Marek in my primary school aged about 8 or 9. it was unrequited, of course, but the pain is still there 😉
I’d forgotten about Big Man’s Argentine background. That’s very sad about your unrequited love – I always told the girls when I was little and they seemed to like it. Sadly it didn’t work nearly as well when I got older.
Ah, am feeling all sad for you. May have to get my matchmaking hat on…..!
Don’t worry about it – I’ve transferred all my emotions to cooking,
a bit like “Como Agua Para Chocolate”, but without the tears 😉
Oh, I’d buy those sausages too…actually they look rather like some of the Spanish ones we can buy here, and they look delicious!
I think Marek’s onto a winner!