Wild Waterfowl Chorizo
I was at Park Avenue Quality Meats buying some sausages to sustain our running team in the Christchurch – Akaroa Relay, see link. Gordon the butcher offered me a sample of a sausage he made for a customer. The customer had brought in duck, geese and swan that they had shot. Gordon had combined this meat into a chorizo using one his recipes.
I am not a regular eater of duck, and cannot remember if I have ever eaten goose or swan before, so the flavours of this combination of meats are new to me. It had a softer meat taste, it was understated or delicate on the palate. The spices of the chorizo where strong, however the subtlety of the meat was not overpowered by the strong spice. There is an art to getting the balance between meat and spice at an appropriate level, and this was achieved in this sausage.
This was a different sausage and one that was pleased to have sampled. The versatility of putting meat into a casing means that a wide variety of culinary tastes can be catered for within the auspices of sausage making. And I am one who is keen to try new and different sausages.