Sunday, 30 December 2012
Wednesday, 26 December 2012
Monday, 24 December 2012
Saturday, 22 December 2012
Cut up ready for packing. For a review of kolbaz see this link.
Monday, 17 December 2012
I was able to enjoy the left overs the following day.
Friday, 30 November 2012
Addenda: The room above the garage has a narrow staircase up to the room. When we renovated it we put a door into one wall (probably against all building codes) so we could get furniture into the room. We left this door open, after dusk I went up to the room and our visitor had decamped. So there will not be a review of ruru suasages.
Saturday, 24 November 2012
If anyone knows what happened to Bells/Luscutto, leave a comment.
Tuesday, 13 November 2012
The competition is an annual highlight for butchers and small-goods manufacturers as they vie for their sausages to be named the Supreme Award Winner. Makers can also be awarded gold, silver and bronze medals.
Congratulations to Island Bay Butchery for winning the supreme award at the 2013 NZ Sausage Awards. Other medal winners from Wellington were: Preston’s Master Butchers, gold and Greytown Butchery, a bronze and silver.
Preston's Master Butchers (Wellington) Turingia Pre-cooked Bratwurst
Greytown Butchery (Greytown) Beef pre-cooked
Greytown Butchery (Greytown) Beef Flavoured
Island Bay & Strathmore Butcheries (Wellington) Smoked Kielbasa
Sunday, 11 November 2012
Friday, 2 November 2012
Wednesday, 24 October 2012
fence onto the neighbour’s bank.
This brings me to the point of this posting.
In Saturday’s Dominion Post the obituary of Aalt Verkerk appeared. He was aged 89. Verkerk’s salami and smallgoods have been made in Christchurch, New Zealand for decades. He arrived in NZ in 1952 from the Netherlands, worked as a butcher and then started his own business. This business now employs 200 people. The salami range in Woolworth’s Supermarket in Tawa in the late seventies was not large. Verkerk’s salami was
the stock salami. So it was sad to read of the founder of the company death, however his contribution to NZ’s barren cuisine of 1970s suburbia is appreciated.
hanging there at the moment is a Verkerk’s salami.
Thursday, 11 October 2012
Wednesday, 10 October 2012
Wednesday, 26 September 2012
The pie held together well, it was very nice to eat. I will make this again. Also in the book is a Sausage, Sun-dried Tomato and Potato Tart. This recipe is a bit more complicated and would take longer to cook, watch for a new posting when this gets cooked.
Monday, 24 September 2012
Thursday, 20 September 2012
And to add to my woe, the most viewed posting on this blog is the one entitled; And meanwhile my wife just bakes." Just goes to show, there is more interest in baking than sausages.
Tuesday, 18 September 2012
Lamb Merquez Cameron Harrison Butchers
These are good (not great) sausages. They come from Cameron Harrison Butchers. A little feed of four sasuages was consumed as a snack, over the last few days. They are mildly spiced. There are some hot spcies used, howeverly this is down sparingly, to arrive at a mild flavour. However I would call these a subtle flavour, certainly down the mild end of the continium. The main spice I identified was red chilli. The texture of the sausage is medium. When I asked the butcher what was in them, he said it was a secret and only his boss knows this information. If the boss dies and this information goes to the grave with him, it would not be a great loss to the culimary world.
I will buy these sausages again, when I want to add more variety to my sausage eating.
No comments from the kids, all the sausages were eaten by me.
Price per kilo: $19.95
Sunday, 9 September 2012
Monday, 27 August 2012
One of the great judges of sausages are my kids. They like these sausages.
I think I may have created sausage snobs out of my kids. The good news is they do not like sizzlers, that product that is not allowed to be called a sausage. They apprecaite a good sausage, at a bbq, they will ask the host questions about the sausage and where it came from. Our friends generally roll their eyes at this point. They do apprecatie a good sasuage, and the good thing is their tastes are different to mine.
Wednesday, 22 August 2012
Sunday, 12 August 2012
Kabonosy Park Ave Quality Meats
This is a medium texture sausage that is moderately spiced and smoked. My kids love this sausage. It is enjoyed by the whole family. Great for cooking and eating as a sauasge, or for use in sauasge based dishes.
This is one of my of my current favoutites.
Price per kg: $34.99
Park Ave Quality Meats
829 High St, Boulcott, Lower Hutt
These guys are good! This is the best purveyors of suasages in Wellington. They make a wide range of fantastic sausages. There is a Polish influence is in the sausages they make. I will review their range in later blog posts. I have said them they should market their sausages in other outlets. The response was; "We want to control the quality, if we increased the level of production then the quality may suffer." I only discovered this shop when I was working in the Hutt Valley and drove past and saw the sign advertising Polish sausages. It is a gem of a shop that should be more widely known by sausage connoisseurs.
Corner of Tory and College St, Te Aro
Moore Wilson Fresh is an emporium that sells a wide array of sausages. They bring on sausages from makers from a wide area. A good selection of quality sausages. They have fresh single sausages fro sale and also vacuum packaged sausages.
Island Bay Butchery
127 The Parade, Island Bay
One of the first butchers in Wellington to offer a wide range of quality sausages. More cabinet space is devoted to sausages than meat. The sign of a great sausage shop. Friendly staff, always willing to make a bigger order. Watch out for reviews of these sausages.