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Cover Story: Lamb and veal sausage recipe
from Nigel Rich.
In Issue3 we had a short piece about
Nigel Rich and Peter Reschke, chef's at d'Arrys Verandah restaurant in McLaren
Vale. Nigel (right) has also been helping Tori and David at their
'The Producers'
events. We visited late last year and we've made a photo diary and short video
of the event, but the sausage looks so good, everyone has asked 'How do we make
it?".
We've created a sausage making page with links and tips about the equipment required
here
> and although it's much easier with the right equipment, making sausages at
home seems to be a skill we've lost, (or maybe it's just that there's so many
good gourmet sausage suppliers). Precise measurements depend on quantities
but for
Nigel's sausage he says..
"I used a mix of lamb and veal, with the idea of the veal
softening the fattier lamb pieces while keeping the lamb flavour. The meats
were minced to a medium grind, and then as a bush food twist, we added some candied quandong (available
here), a little five spice powder, and white pepper and lemon thyme. You'll
need to also add salt to your taste."
Next - Cooking and serving>
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