This week we made a third degree of Hot Italian Sausage we've titled the Wicked Hot Italian. It's pretty fiery.. not hurtfully angry, but persistent, a nice amount of heat. It's the basic Hot Italian recipe with added paprika for richness, spice and color and a good heap of cayenne. Still thinking something violently hot is in order so we'll be looking into more intense peppers for the coming versions, keep eyes peeled.
Next in line was a slight tweaking on the Banger recipe. Following recommendations, more breadcrumbs were added to the existing recipe but spices and meat proportions were kept the same. It's still very tasty but a bit more firm and thicker perhaps, very agreeable and close as I can recall to the last good banger sausage I ate, though it was made by an American producer.
To be festive and lean into the Christmas feasting spirit we made a Duck, Cherry and Herbs Sausage. This one is a blend of 2/3 duck meat and 1/3 boneless chicken thigh for lightness and fat, as the duck was rather lean. This sausage got a few good fistfuls of chopped dried cherries and a balancing amount of fresh rosemary and fresh thyme. Also dashes of the usual pepper and garlic, some salt, and a pinch of ginger. It's pretty and I believe an adaptable sausage, suitable to accompany savory Americana-Style sides. I think it could excel along with more interesting dishes containing toasted nuts, balsamic glazes and more eclectic spices. The fruit really opens the doors to some fun options.
For some reason, all the game sausages I conceptualize tend to involve fruit and/or nuts. Can't decide whether to humor this urge or to quench it... thoughts?
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