A lot of thought goes into their sausage flavourings. Ross used special treats from Australia--Aussie native spices such as bush tomato and native pepper berries; Roger went for the traditional (garlic); Henry went wild with fig sauce, maple syrup and, in a last-minute creative spark, ground-up Doritos (which did indeed add flavour along with crunch).
I, too, went a bit wild with my five pounds of pork, dividing it into half for just garlic and pepper, and the other half for sausages that paid tribute to my first drink of alcohol as a teenager: apricot brandy. I flavoured my sausages with chopped-up dried apricots, a couple ounces of Remy Martin and roasted fennel seeds.
I'm hooked and already scheming flavour combos for the next batch in a couple of months: dried pear and pine nuts; cranberry and hazelnut.
I have been talking about making my own sausages for the longest time, and after reading your post, I am going to get that project up and going. Thanks for the motivation and enjoy your sausages!ReplyDelete