Roast beef and mustard, along with Roma tomato snarlers
Tonight we had two varieties of sausage from Top Cut Butchers in Raglan – roast beef and mustard, and Roma tomato snarlers. These were served with coleslaw, fresh corn and green salad.
Last year when we stayed in Raglan I visited Top Cut and was impressed by the quality and range of the sausages they produced. After my first visit this year I was disappointed. The reason for this disappointment was the roast beef and mustard snarler. While it is a quality finely ground beef sausage it only had a very slight hint of mustard, and you can see the occasional whole mustard seed in the meat. I would describe this sausage as a beef snarler with a slight suggestion of mustard. Those of you who are regular readers of the blog will know that a plain beef or pork sausage is not my sausage of choice, and the lack of additional flavour failed to impress me.
The Roma tomato sausage is a nice sausage. This is a finely ground beef sausage that has a reddish tinge due to the added tomato. The tomato flavour complements the beef. This is an enjoyable sausage to eat and I preferred this sausage to the roast beef. This was endorsed by comments from the family. I enjoyed this sausage and would buy this variety again.
At the beach today some members of The Chiefs, the Waikato-Bay of Plenty Super Rugby Team, were present, they were having a relaxing time in the surf and on the sand. Brodie Retallick, two time Rugby World Cup winner, and World Rugby Player of the Year in 2014, was present. In my rugby playing days I too was a lock. I could have been an All Black apart from a lack of skills in speed, strength, agility and general play. The All Black selectors of my era had a policy of selecting the best player in the position for the team, this also counted against me. I thought about giving him a few tips about playing the position of lock, but then decided that he needs to figure the nuances of the game out himself.
Both sausages were $15.99 per kilo.