Ver­mey’s Qual­ity Meats Butcher

Sunday Tasmanian - Tassie Living - - Local Food -

Whether it’s beef, pork, lamb or chicken, the Tas­ma­nian pro­duce used in Ver­mey’s snags is al­ways fresh. The folks there aim to make ev­ery­thing from scratch us­ing a huge ar­ray of herbs and spices. One to try this sum­mer is the award-win­ning but­ter chicken sausage ($14.99 per kg). These sausages are made with a beau­ti­ful but­ter chicken sauce and a se­lec­tion of herbs and spices, in­clud­ing turmeric, cayenne pep­per, cumin and sev­eral more se­cret sea­son­ings. Ver­mey’s can also cus­tom-make sausages to meet the tastes and di­etary needs of cus­tomers.

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