Author reveals his sausage making secrets

By Linda Hall


Sausages have got to be one of the most versatile foods available.

They can be the main ingredient of a meal, a side dish, put into soups, salads or enjoyed the good old-fashioned Kiwi way - on bread with sauce and onions.

Think of the thousands of dollars that have been raised for charity, school trips, clubs and groups from sausage sizzles.

Well, for all you sausage fans out there here is the perfect book.

The cover describes it as A New Zealand guide to making, cooking and using sausages and cured meat.

Jeremy Schmid explains all you need to know about making fresh sausages, from ingredients to equipment.

His instructions are precise and easy to follow. But what I love the most about this book is the delicious and different sausage recipes.

My two absolute favourites are the Lamb Sausage Rolls and Spiced Lamb Scotch Eggs. The book includes every which way to cook sausages. There's a section on cured meat, a measuring guide and a troubleshooting section.

Photographs by Devin Hart finish off this top-notch Kiwi cookbook.

I asked Jeremy some questions.

HAVE YOU ALWAYS BEEN A SAUSAGE FAN?


Not a fan, but I have enjoyed eating them - I started to really appreciate them after learning how well they can be made. But in saying that, I have always been a fan of dried meats and dried sausages.

They are, and always have been, a must-eat when I see them.

DO PEOPLE WORRY ABOUT FAT CONTENT?


Some people do and others don't. In the end, a sausage needs a certain amount of fat to keep moist. Though, from experience, once people try a well-crafted sausage they tend to forget about any reservations they had.

WHAT IS YOUR FAVOURITE WAY TO EAT SAUSAGES?


This depends on the sausage type. Dried sausages I like as they are or with a few pickles or the like. Fresh sausages are hard to beat with nicely made mashed potato.

WHAT IS YOUR FIRST MEMORY OF FOOD?


I have always had fond memories of my mother's soups. She would often make these when I was growing up, which I still have the chance to enjoy these days from time to time. My mother always reminds me that when I was very young she used to give us kids the ends of the salami to chew on when teething.

WHAT IS YOUR FAVOURITE COOKING GADGET?


My Atlo Shaam smoker that slow cooks and smokes. I use this a lot in the kitchen, with sausage making to confitting duck legs. I have had it for nine years and moved it whenever I have been working.

IF YOU GO OUT TO A RESTAURANT WHAT DO YOU LIKE TO EAT?


I just enjoy being on the other side and having someone else do the cooking and work. I can just relax and enjoy the evening.

When I am at a place that has a speciality or known for something I usually try this.

WHAT INGREDIENT COULD YOU NOT LIVE WITHOUT?


Salt, everything tastes a little brighter with salt.

IN THE COOKING WORLD WHO DO YOU MOST ADMIRE?


A chef by the name of Mark Gregory here in Auckland. He is someone who makes the industry a better place to be a part of, with his work starting DineAid and his willingness to help with information or time whenever asked.

IF YOU'RE NOT COOKING WHAT DO YOU LIKE TO DO?


I enjoy fishing, catching up with friends, if lucky, a game of golf.

WHAT DID YOU HAVE ON YOUR SANDWICHES WHEN YOU WENT TO SCHOOL?


Ham and pineapple; I only remember this as it was terrible. The bread was soggy from the pineapple and it was very unpleasant. I have never had them since.

IF YOU WERE THE GOVERNMENT'S MINISTER OF FOOD WHAT WOULD BE YOUR FIRST RULING?


I would relax the food laws and allow the unpasteurised cheeses to be made here, relax the laws on farmers' markets, make them easier to host with less expense and give people more personal responsibility on things they sell and buy.


Bangers To Bacon


by Jeremy Schmid, New Holland, $45

- Hamilton News

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