Today we created two new recipes using our Highland beef, beautifully flavoured with farm grown or very locally sourced ingredients.
The first is a sausage flavoured with a Chilli Dark Ale from our friends Mel and Craig at Loch Brewery & Distillery, 3km away. A fantastic traditional dark ale, cask brewed using estate grown hops and aged to perfection. To this we added farm grown herbs to make an outstanding beef sausage. We hope to make this available to our friends in the future.
Recipe:
1kg medium fat beef single minced
1 cup Loch Brewery & Distillery, Chilli Dark Ale (https://www.lochbrewery.com.au/drink/chilli-dark-ale/)
65g hard fat
1/2 cup rolled oats
7g fine sea salt
8g coarsely ground black pepper
9g finely chopped fresh parsley
2g finely chopped fresh thyme
2g finely chopped fresh oregano
Natural sausage casings
Grind beef and hard fat once and place on baking paper on a baking tray. Transfer to freezer and chill until crunchy on the exterior but not frozen solid.
In a small bowl, combine the beer, oats, herbs, salt and pepper.
Bring the meat out and combine with the flavour mix. Add oats or not until the mix is just sticky.
Cook small pattie in a hot pan with a neutral oil and adjust seasoning as necessary.
Stuff sausages into natural casings and twist into small links (about 10cm long.
Refrigerate to allow to set and combine flavours for 48 hours
Panfry on low heat until internal temperature reaches 63degC
Enjoy, and beef and horseradish recipe next week!
The core product
The trial scale process
Our friend's key flavour for this wonderful product
The final product. Gorgeous.