• beef and mustard
• pork, apple and chive
• Merlot and cracked pepper
• beef and mussel
• dark chocolate and beef
• greek lamb
• Waitoa free range chicken
• pork chipolatas
• biltong and drywors
• preservative free and gluten free pork
All of these sausages use Johnny's secret herbs and spices and are made with natural pork or lamb casings. (If you have any special dietary needs, Johnny also has detailed print-outs listing every single ingredient for each sausage)
Next week our chef Anne Halson will remake a kiwi classic using Johnny's greek lamb sausages.
Coming soon, we're putting in a meat rack so Johnny can hang, age and butcher our own meat at the Market. Watch this space.
Understanding what holds your sausage together.
When the quality of meat and poultry used to make a sausage is unquestionably the best, then the best choice of casing to hold it together is a natural one. Natural Casings are made in the same way today as our ancestors made them centuries ago. Animal intestines are naturally cleaned, then treated with salt to make them ready for use. Natural casings have a unique combination of tenderness and thinness so they shrink equally with the meat while cooking to give you a better tasting sausage. These casings have natural tiny pores that allow the meat to permeate the flavour throughout the sausage and also allow the sausage to breathe when resting on your plate before serving, which further enhances the flavour.
Synthetic Casings are a mix of highly chemical processed options originating from cowhide, collagen, and cellulose fiber. There is a lot of technology attached to the synthetic casings right now, which make them more edible and digestible, but it is the process to get them to that point that needs awareness. If you want the best for your body, make sure everything you put in it, casings and all, or as healthy as can be.