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| hand made pork sausages |
It is a pleasant surprise to find these
freshly hand made pork sausages at Bone & Blade, in Sai Kung, using French pork, herbs and
spices. No preservative and breadcrumb are used, according to the Irish
butcher who made them.
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| hand made pork sausages after poaching |
To avoid the sausages bursting while
cooking on barbecue and the worry of being raw in the middle, he recommends
poaching them first, to set the meat and cook through to the middle. The final
grilling on bbq is to brown the outside only. I tried and have to say it is a
good suggestion, the sausages are delicious, good balance of tasty pork, herb and spices.
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| hand made pork sausages after barbecue |
1. Bring a liter of water to boil, remove
from heat, put in sausages. Cover with lid and rest for 20 minutes.
2. Grill on barbecue.
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