January 14th, 2012
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.
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.
Marek the Butcher is currently working at Theobalds and is looking for a new venue to host his masterclasses in butchery.