Is it a look of devotion? “Oh how I do love my humans! They play the best games.” Anticipation? “Oh my goodness! The smell! The growing mound! It must surely be for me.” Concern? “Maybe they don’t realise I really really really really want to help them? Perhaps if I lick my lips again they’ll understand.” Worry? “I’ve been sitting here patiently for ages and I don’t think they’ve even noticed me! Perhaps a little bark will remind them I am beginning extra patient and good.”
Yes, it’s sausage making time. One of Fu’s favourite kitchen activities. Not that she gets any treats whilst we work. But she’s perpetually hopeful and attentive.
Saturday, we stocked up on supplies from our wonderful butcher in Carlisle Street Balaclava. There is nothing this talented fellow doesn’t make or sell. Sunday, Julian pulled out the mincer and got to work. With a bit of inspiration from Stephane (above) and guidance from Hugh. Makes us feel that our country life is that bit closer.
This month we made four kilos of pork sausages – Julian made one batch of sage and one batch of fennel and nutmeg. I made a batch of Hugh’s apple, spice, brown sugar and sherry. With each batch, Julian fries up a little patty before we stuff the skins to make sure we like the flavours and don’t need to add anything else. Yum!
And this month we tried our hand at our first salami. Plenty of paprika – smoked and hot – a bit of chili and a good whack of salt. It’s now hanging in the laundry. Darkening by the day. Looking very salami like. We have to watch that it doesn’t develop a crust or a slime – don’t both sound revolting! – as both would impeded the salami’s ability to dry.
When we think it’s ready – six weeks? – I shall let Julian try it first. Give him forty eight hours and make sure he doesn’t die. Then I shall be excited and we’ll make pizza with our own salami!
Now all we need to make this even more fun are our own pigs …. and a bit of land … and some fences … and a farmhouse … and ….