GAME SAUSAGES	RECIPE BY TALLYRAND

Happy Anniversary . . . Happy Anniversary . . .

Many thanks for all the birthday greetings that readers sent me last week, they were all very much appreciated and made an ‘old man’ very happy!Well another year older and hopefully wiser. By the way it is also my sisters big four-oh this week . . . Happy Birthday little sis!

So I have sat here during the week racking my brains for a special recipe to mark this momentous occasion . . . and believe it or not what did I came up with? Sausages! Yes the humble and sometimes much maligned sausage. They are a favourite of my sister, Donna, and David just happened to ask me about fresh sausage making. This week then, I am dedicating the column to the both of them. It is not so much about recipes this week, but more of a ‘how to column’ . . . of course there are related recipes too!

It’s a wonderful pastime, sausage making, to while away those cold winter nights at home. No, it is not a such a sad sounding pastime for when you have nothing better to do, no date or hobby or there is nothing good on the TV to watch, but a great new chapter in your culinary skills, an adventure into new tastes and above all back to real food. Back to a time when sausages tasted like sausages and not sawdust. Sausages can be divided into two basic categories, fresh and cured - see separate article

So if you have ever wanted to have a go at fresh sausage making here it is . . . All you ever wanted to know about sausage making but were afraid to ask Tallyrand

GAME SAUSAGES

When you have spent all this time making your own sausages, you really should make the most of them. Try them served this way:

Ingredients

potatoes	1	kg
garlic cloves	3	pc
butter	50	gm
egg yolk	1	pc
lightly whipped cream		sq
salt		sq
pepper		sq
pears	4	pc
sugar	1	cup
cinnamon	1	tsp
cloves	6	pc
lemon	1/2	pc

Method

Creamy, roasted garlic potato mash

• Wash, peel and re-wash 1 kg of potatoes, cut into even size pieces

• Place in cold salted water and slowly bring to the boil, simmer until cooked

• While cooking roast the garlic cloves (approx three, but adjust to your owe taste); heat a frying an with a little oil. Place in the un-peeled garlic cloves and cook over a gentle heat until softened. Remove from the heat and squeeze out the soft garlic flesh

• Drain the potatoes in a colander and allow to sit for 5 minutes to thoroughly dry

• Place back into pot, cover with a lid and replace on heat. Shake vigorously and remove lid to allow steam to escape, repeat until potatoes are as dry as possible

• Place in the garlic cloves and pass through sieve or purée with a hand masher

• Return to a clean pot, mix in approximately 50gm of butter and an egg yolk, stir in enough lightly whipped cream until a smooth consistency is achieved

• Correct seasoning with salt and white pepper

Poached pear

• In saucepan place enough water to cover the pear(s)

• To 2 lt of water add a half a cup of sugar, a cinnamon stock, 6 cloves and half a lemon

• Bring to the boil and simmer until the pear(s) are lightly cooked

• Remove from the heat and allow to sit in the stock syrup until required

Enjoy and bon appetit . . . . .

Chef's terminology:
	lt	=	litres		tsp	=	teaspoon
	ml	=	millelitres		tbs	=	tablespoon
	kg	=	kilograms		sq	=	sufficient quantity (add to taste)
	gm	=	grams		pc	=	piece, meaning a whole one of

Recipe from professional
Chef Tallyrand