Homemade Paua Sausages
This weekend I decided to make some homemade paua sausages after my wife was given the paua by a colleague. To non New Zealand readers of the blog, paua is called abalone elsewhere in the world. The recipe I created used 4 minced paua (500g), 1000g pork shoulder, a cooked onion, and 100g breadcrumbs to make these snarlers.
We had friends over for dinner and I cooked the homemade paua sausages as an entrée. They were very popular so I cooked the rest of the homemade paua sausages and we feasted upon them. Having a good quantity of paua in the sausages meant the paua flavour was dominant. They were appreciatively received as you can see by this Facebook post.
For the main course I had cooked a slow roast leg of lamb. I cooked this lamb at a hundred degrees Celsius for nine hours. I put the veges – parsnip, pumpkin, onion and potatoes, into the oven for four hours. This also went down a treat with guests. I have never cooked a roast for so long, but I would do this again.
For dessert my wife made baked cherry clafoutis – delicious.
If I come into some more paua I will definitely be keen to made more homemade paua sausages – and I have a ready set of family and friends keen to eat them with me.