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Dear
Ever wondered how to make sausages?
Have you ever wondered what goes on into commercial sausages? .. ever tried stuffing a sausage? ...like to know how?
 Well we have just tried ourselves and are about to show you how a well stuffed sausage, should be ... stuffed.
I am just back from our Reigate shop where Robert our local butcher from Robert and Edwards kindly came in to teach Babette and Paul (our in house chef) how to do it . I was rather taken by the whole process and the simplicity of it all...
Easy to do
It is really easy to make sausages and this week we'll show you how to do it, give you a couple of simple but vital tips without which you may come unstuck, and include a basic recipe to boot.
You do need some sort of meat mincer and can start with an old fashioned cast iron one at only £19.95 or for £79.00 an electric one by Cuisinart.
Or if you are the proud owner of a KitchenAid stand mixer, then you can buy the mincer and sausage attachments for £63 and £13 respectively.
And if you do not have a KitchenAid but have been thinking about maybe going for one, then we'll tempt you with some great offers on these two days.
When and where
It's this week, in Cobham on Friday 10th at 5pm
In Reigate on Saturday 11th at 4pm
To attend, give us a ring to book your place for £5 a ticket, redeemable on any future purchase. You'll come away (count about 45 minutes) feeling, not only confident that you can do it, but you'll also know what's gone into your sausages.
Wine for your Strawberry Brûlée
Ok enough of sausages for a bit, a couple of weeks ago, I promised you a wine to go with the brûlée we did last month. I asked Nick Tanner from Fitzwilliam Wines to come up with a recommendation. I'm passing his tasting notes onto you straight as he emailed them to me:
For the Strawbwerry Brulee "I think ideally I'd pair it with something deliciously sweet such as a Muscat de Beaumes de Venise. Sadly we don't have any sweet wines on our list at present but for those who shy away from those even with dessert, we do have a Pinot Gris from Alsace (Frey-Sohler, Pinot Gris 2007 Rittersberg, £9.50) which might hit the spot. It's technically dry (that is, there's little residual sugar in it) but it has a powerful fruitiness which gives an impression of slight sweetness, so it won't taste too acidic in the presence of the caramel flavours in the brûlée. And if you've any left over when pudding is finished, it's just as enjoyable as an accompaniment to a quiet evening on the sofa with a DVD".
Now the glass to drink this from is either the Riesling XL glass that featured in our tastings last month at £25 a pop or the standard Vinum Riesling at £15.00. This latter glass we have on offer of "Buy 8 Pay for 6" which is 25% off
Wine for your Sausages
Now just to impress you and show you that I can sometimes be ahead of the game, Nick has also supplied me with notes for a wine to go with this month's recipe:
So for sausages, spicy or otherwise: "Finding a wine to accompany sausages is fortunately less of a challenge and we have two suggestions here. The first is a powerful southern Rhône such as our Domaine du Pesquier: Côtes du Rhône 2006(£7.95)smooth, deliciously fruity, already quite mature and deeply satisfying. Fans of this can often be found asleep under a cedar tree in mid - afternoon. Alternatively, if Italian is more your style, try an unusual red Orvieto such as Le Velette: Rosso di Spicca 2006(£7.50)-an intense, balanced wine, packed with spicy, even fiery flavour. Classically good with pasta and anything Italian, it would stand up to a curry if asked to and we think it's well-suited to one of Robert & Edwards' terrific spicy sausages"
My recommended glasses for these is either the Vinum Syrah at £20 a glass on which we currently have an offer of "Buy 4, Pay for 3", or Vinum Bordeaux at £20 a glass, on which we have an offer "Buy 8 Pay for 6" , which is also 25% off.
New Butcher in Cobham Just before I finish I'd like to thank Nick and Robert for all the trouble they've gone to in helping us out this week, they've been terrific. Speaking as a satisfied customer of them both I can whole heartedly recomend them and their products.
The other good news for us is that Julian from the new butcher in Cobham,"Buckleys of Cobham" 01932 865825 has very kindly supplied all the meat for Friday's demo and some ready made sausages that we can cook for you to taste. Why are we not cooking the sausages we've just made? Well here's the first part of our tip for you, "don't try to cook sausages on the day you make them"...let them rest for a day first! To discover why, book yourself a place, come along and find out.
Happy stuffing and drinking, and if like Charles,one of our longest standing Red Apron members, you feel like inviting us around to sample any of these delights, we'll do our best to attend!
Kind regards,
Andrew
PS. For only £5 you get a mini Master Class in Sausage Making, redeemable on any future purchase...unmissable.
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Andrew & Babette
Directors of Art of Living
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