Blog
Sausage Sizzle
8 July 2016
Two Paddocks
So Saucisson...
Staff are even more hell bent on self-sufficiency, sustainability, haute cuisine, good chow, etc. than ever.
Last week, for a staff lunch, the boys made our first sausages.
Sam* and Bryn* on the job. Yum. Yumm...y. Yummish.
First off the cab rank were some Boerewors. A South African sausage that are (a bit) better than they look.
Boerewors. Not the world's most handsome sausage we grant you.
Next, some saucisson (not pictured, and a good thing, too) which we will enjoy in a couple of months after they have fermented and cured. Don't ask.
* See our updated (finally) staff section HERE for biographies of our current staff.