Pork and fennel sausages
Sausages have been on my 'to cook' list for a while because I was as scared and as squeamish as I was time-poor. They are a two-day process, but the result is rustic and unlike anything you can buy. So, one day I plucked up the courage and wandered into the butcher's shop. I walked around aimlessly, thoughts like 'hmm, are you really sure about this', and 'urgh, all this meat is making me feel sick', spun around and around in my mind. Suddenly, a friendly man poked his head up over the counter and asked if I needed help. I fretted around trying to find my recipe and told him the measurements. He looked at me with great surprise and told me that recipe was all wrong; it'd make 3 times the snags I wanted. "Righto!" said my flustered little self as he went 'out the back' to get the meat I needed. He returned and delivered a demonstration of how to open up the 'hog casing', before charging me $10 for the lot and wishing me good luck. (I must've looked like I needed all of that!)
Having marvelled at my snags for long enough, I give you my top tips for making snags from scratch:
- Be aware that the casing really will not tear or break as easily as you might think. It's pretty tough - I reckon you could catch a nice fish on that stuff. (If in doubt, test it out!)
- Ensure that the meat cures in seasonings overnight. It does make a difference.
- Get in there and do it! Some parts are pretty gross, but these sausages are made of the same, if not better, quality ingredients that go into store-bought sausages.
I don't know how to explain the satisfaction of making something so commonly consumed, but not-so-commonly homemade. The joy in having those around you enjoy them is super lovely too.
Vanilla and Strawberry Jam
FOR at least the last 10 years, a cupboard in my house has been filled with homemade jams. Every winter, the strawberry stock is replenished and we somehow make it last through to the next year. I very rarely eat any other jam but when I do, I am reminded of how much better homemade jam is than that thick, processed, gelatinous supermarket stuff.
What I love about this jam is, well, a lot. I love hulling the strawberries and being tempted to do the ol' one for you (saucepan), one for me! I love that the whole house fills with the intense scent of sweetened strawberries. I love watching the glass-like syrup bubble away, allowing the strawberries and vanilla become best friends. I love watching those chunks of strawberry (real, fresh fruit) slip into the jar, knowing they will be enjoyed in months to come. Most of all, I love 'testing' the jam left in the saucepan after I've shared it amongst the jars - it's the first taste of the year; one of those simple things that totally blows you away every time. I love it.
Enjoy this jam with these scones.
What you'll need:
1kg strawberries, hulled and halved (quarter the big ones)
2 teaspoons Queens vanilla bean paste
750g caster sugar
1 tablespoon lemon juice
100mL water
40g jam setta (yes, setta)
Wax discs (optional, see note)
Clean jars, at least 5
What to do:
Put the strawberries, vanilla and lemon juice into a large saucepan. Cook over medium heat for two minutes, or until steaming. Pour in the caster sugar and water and stir to combine.
Keep stirring until the sugar dissolves and the strawberries are floating in the syrup. Grab a bowl of water and a pastry brush and use it to dissolve any sugar crystals on the side of the pan.
Once the syrup boils, reduce the heat to low and let it simmer for 25 minutes. Stir every now and then but keep a watchful eye to ensure it doesn't boil over or burn.
Add the jam 'setta' and increase heat to medium-high so the jam is boiling heavily. Stir for 5-10 minutes or until the jam is super syrupy and glossy. Remove from heat. Let it cool for about 10 minutes. Pour jam into each jar, filling it right up to the lip.
If you aren't using wax, let the jam cool, put the lid on and store each jar in the fridge.
If you are using wax, melt it in a small saucepan and spoon a tablespoon or two over the jam to cover it. Once the wax sets and the jam has cooled, put the lid on top and store jars in the pantry. Before consuming, get a knife between the wax and jar and pry the wax up and out. Refrigerate after opening. Enjoy!
