February 4th 2012
Marek the Butcher had some more sausages for me to try this week – beef and chilli. Marek said these contained ground beef, black pepper, chilli, paprika, red pepper and turmeric. In conversation he mentioned that beef doesn’t have the same fat content as pork, which is why beef sausages often have some pork or pork fat mixed in with the beef. To get around the lack of fat, Marek mixed his sausage meat with beef bone marrow – quite an unusual and delicious ingredient.
The sausages fried well and as expected, tasted quite spicy. The bone marrow added a slight creaminess to the taste and texture, while the turmeric gave them a hint of India.
At the end, I stirred a knob of butter into the cooking fat, along with a little red wine and Balsamic vinegar, to make a sauce. I ate these with mashed potato and cauliflower, but could imagine them going well with pakora and/or a vegetable biryani.