Kubi's blog

Great Hand Made Small Goods

Hungarian Kolbas, Egyptian Basterma, Gluten Free Salami…
this stuff is top quality… who wants to try some?

The beauty of a great sausage

The beauty of a great sausage is in the eating, the taste it
delivers, the way it lasts in your memory and the desire for more.

 

A Slice of Heaven

To make serving a cooked sausage like Kubasa look more appetising on the plate, instead of just slicing rounds try placing knife on 45 degree angle (to the left) and make oblong slices. To maximise on flavour and make it go further, the thickness of your slice is kinda important too. 3mm or the thickness of a USB plug. Then overlap and fan out the slices around your mustard dip or whatever else you might have on your platter.

The Big Banger Theory

In NZ, the slang for sausage is 'banger'. After 25 years of hearing this term i fianlly learned the reason behind it. Back when butchers didn't put filler, binder, starches and other chemicals into fresh sauasages, the fat content in the meat would expand when cooked on the BBQ. This would eventually bubble & burst, causing a small explosion, releasing hot fat like a mini-volcano with a BANG. This was in fact the cause of many a burn to skin, face and eyes! It also created a ravaged looking sausage on the plate. Bangers and mash anyone?

'Snags' is another term used for sausages... anyone care to explain that one?