I had a challenge thrown at me a couple of months ago. A friend of my partner asked me to do a sausage evening. People thought that it was going to be some tasters and sauces, but some how it morphed into a lot more.
It ended up as a sausage (all cured and cooked) and bacon evening for 10. I put together three starters, two mains and a salad each contained bacon or one of five types of sausages (fortunatly I had some odds and sods in the freezer). The others provided the wine, bread, salads, venue and did the dishes. It was hard work and masses of fun. I should have taken pictures.
This is what I served on thursday.
Starters
Grilled prawns marinaded in Kafa lime juice wrapped in Bacon (next time I will add galanga)
Chorizo, feta and cured pork tarts
Pan fried Jagwurst (Hunters) in panko crumbs
Mains
Csabai Goulash
Mortadella and bacon pasta with Alfredo sauce
Pepperoni, roast kumara and chickpea salad with a sun dried tomato dressing.
Mark
Ps. My goulash was dedecated to Jan. Without his hospitality I would have not had the Hungarian Paprika. Beleive me it turns a meal into an amazing meal.
Sausage Challenge.
For a while I have been looking for an Italian cookbook that has been out of print for a who knows how long. Anyway I had arranged to meet my partner for a coffee and I was late. She nipped in to a charity shop next door to the cafe to look. In the shop she saw a kilt. She saw me arrive and did not get around to trying on the kilt (we were going to a céilidh). While we were having the coffee she mentioned the kilt. I said try it on. While she tried it on (did not buy it) I wandered around the shop and low and behold the book was there.
In this book there were a number of dishes that used Mortadella. One of them was breaded and deep fried. Originally I was going to use the Mortadella for this and the jagwurst for the pasta. Any way I swapped things around. I thought that the whole nuts and spices would be visually more appealing in a pasta and that the sudden invisible crunch of them in a crumb would be less effective.
In my Jagwurst I used cured pork rather than 'bacon'. I liked it, but others did not. Hence I started the link on bacon sausage.
Mark
In this book there were a number of dishes that used Mortadella. One of them was breaded and deep fried. Originally I was going to use the Mortadella for this and the jagwurst for the pasta. Any way I swapped things around. I thought that the whole nuts and spices would be visually more appealing in a pasta and that the sudden invisible crunch of them in a crumb would be less effective.
In my Jagwurst I used cured pork rather than 'bacon'. I liked it, but others did not. Hence I started the link on bacon sausage.
Mark
Hey Mark,
In my younger times in Hungary, we used Mortadella many times instead of meat.
It's seasoned meat.
Well let me correct that a little bit........it's tap watered seasoned meat....
And here is a link to a Hungarian recipe, because I think it's never too late to start to learn Hungarian.
http://www.nosalty.hu/recept/rantott-parizsi
In my younger times in Hungary, we used Mortadella many times instead of meat.
It's seasoned meat.
Well let me correct that a little bit........it's tap watered seasoned meat....
And here is a link to a Hungarian recipe, because I think it's never too late to start to learn Hungarian.
http://www.nosalty.hu/recept/rantott-parizsi
Failure to prepare is preparing to fail.
