Ed­hal­magyi ta­ble talk

Mt Druitt - St Mary's Standard (East) - - LIFESTYLE - fast-ed.com.au MT DRUITT-ST MARYS STAN­DARD, Wed­nes­day, Oc­to­ber 26, 2016

OF all the ques­tions you’re not sup­posed to ask about food, there’s one that stands head and shoul­ders above the rest – what’s in a sausage?

Af­ter all, snags have some­thing of a bad rep­u­ta­tion as a ve­hi­cle for all man­ner of un­named and oc­ca­sion­ally uniden­ti­fi­able of­f­cuts. Lips, or­gans, tails and, well, you do the maths. Lit­tle won­der then that din­ers of the Vic­to­rian pe­riod re­ferred to them as lit­tle bags of mys­tery.

In­deed, at cer­tain times in his­tory, sausages were al­most com­pletely de­void of meat at all, and in­stead were com­posed of ce­re­als and grains. Dur­ing the First World War, a lack of avail­able meat meant butch­ers would take oats, rye or cracked wheat and soak it in salted wa­ter, then mix this with the lit­tle amount of mince on hand. Alarm­ingly, these sausages would rou­tinely ex­plode as the high wa­ter con­tent reached steam point in the siz­zling fat, thus earn­ing them the nick­name “bangers”. To­day, how­ever, Aus­tralian Food Stan­dards pro­vide at least some guide­lines about what can and can­not be put into a sausage. With spe­cific ref­er­ence to sausage sausages, the AFS sim­ply asks two things of man­ufa man­u­fac­tur­ers. Firstly Firstly, a sausage must con­tain at least 50 per cent non-fat m meat by weight, and the fat c con­tent can­not be more th than 50 per cent of the to­tal me meat con­tent. Be­yond that, onl only the more gen­eral rules ab about ad­di­tives, prese preser­va­tives and han han­dling, which ap­ply to a all foods, come into pla play. You should ex­pect th that your sausage will con­tain some amount of ce­real or filler, to sta­bilise if n noth­ing else. There are a huge ra range of sausages av avail­able. But if you rea re­ally want to find a gre great sausage, find a grea great butcher. Hand­blend blended ar­ti­sanal recipes are the heart and soul of what th the craft of sausage­mak­ing is all about.

Alarm­ingly, these sausages would rou­tinely ex­plode

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