Real Good Sausages
Ok so far we are mostly about bacon, ham and fresh pork cuts.
But the deal is… if you think like we do in our house… you want to make sure that when you buy any meaty treats you want to be sure the animals have been farmed the right way.
We are talking about all things porky and now chicken-y and turkey too… you get the idea.
So our plan is to be able to offer heaps more of these treats that you can be sure are farmed the right way.
Here’s a few we do so far…
MAKING SAUSAGES OUR WAY
To make a top snarler isn’t real hard.
First you have to start with real pork… and be sure that pork is farmed here in NZ the Freedom way… without those crates, cages or pens.
Then it’s about flavour and texture.
We reckon a nice coarse cut is critical and real natural casings make a big difference.
Now the cooking…
always cook them down low and real slow.
(and don’t you dare burn them)
WHY ARE SAUSAGES CALLED BANGERS?
They got that name in the Second World war.
Because there was a shortage of meat the Army cooks figured out that you pad them out by adding heaps of water.
Trouble is when they cooked them the water turned to steam and the bangers started exploding in the pan.
Funny thing is… too many sausages are still being pumped up with heaps of water.