Leipoldt Wors, a Spaghetti Recipe and an October Poem

The Leipoldt Wors really seems to have captured people's imagination so I made 5kg's and it has nearly all gone.  I did rather wonder if there wasn't too much red wine and vinegar in my first attempt.

  Those who tasted the first version have heaped opprobrium on my head saying that the sausage has now lost it's "bite".  Oh dear, I will have to increase the red wine/vinegar mix  next time I make it.  

Those of you who have bought the wors and are tasting it for the first time please note!  I may have dumb it down!

The Dijkman Wors, made with veal, pork and beef suet, seems to lose its orange zest flavour if it is not eaten immediately and I really cannot see that there will be a groundswell of public opinion in favour of the Slamsewors even though we all enjoyed it.  

I have added the Leipoldt Wors to the repertoire and it can be ordered HERE.  If you look at the Order Form you will see that we have now incorporated the new size of pack.

New Pack Size
This seems to have been welcomed by everyone!  Thank you!  It also speeds up the packing process as we don't have to weigh every individual pack.


Spaghetti  

I have been asked for a spaghetti recipe using the Italian Salsiccia.  (My salsiccia is technically Salsiccia con Finocchio.)


Spaghetti con Salsiccia
Ingredients
Spaghetti
4 PJS Salsiccia con Finocchio
1 red onion, peeled, diced finely
2 medium carrots, peeled, diced finely
1 stalk celery, leaves included, diced finely
rosemary, finely chopped
tomato paste
diced fresh tomatoes or canned Italian crushed tomatoesfinely grated Parmigiano-Reggiano, to serve
Just take the quantities listed as a guide only.

Method
You can cut the vegetables by hand but you can also put them all in the food processor and process until they are finely diced.

Heat olive oil and a small knob of butter in a large pan and when the butter has melted and the mix is sizzling add the vegetables including the rosemary. Sauté this until golden over a medium-low heat. Stir often to prevent the mixture from burning.

It's important that you not rush this as so much of the flavour depends on the slow caramelisation of the vegetables. Aim for this to take somewhere between 10-15 minutes.

While the vegetables are cooking prepare the sausages.

You need to break the sausage meat into small pieces (the sausage skin is discarded). I do this using the back of knife - it makes indentations through the meat but doesn't break the skin and it makes it easy for the meat to be pushed out from the end of the sausage.

When the vegetables are ready, increase the heat slightly and add the sausage in stages. Once they have changed colour, add some more sausage pieces. It's done this way so not to lose too much heat from your pan. Once all the sausage is added, continue cooking, stirring often for another 5 minutes.

Add a tablespoon of tomato paste, mix this in well and cook it off for a couple of minutes. This will also help intensify the flavour and give you a better end result.

Finally add in diced fresh tomatoes or a can of crushed Italian tomatoes, stir this through and then let the whole thing bubble away and reduce for at least 15 minutes.

At this stage you could probably put the water on to boil the pasta.

If you find the sauce is getting too thick just add a little of the pasta water to thin it out.

When the pasta is ready, toss it through the sauce and serve with a grating of Parmigiano-Reggiano.

It is nearly September so let's have C Louis Leipoldt writing about October:

Oktobermaand

Viooltjies in die voorhuis,
        Viooltjies blou en rooi!
Viooltjies orals op die veld,
        En orals, ai, so mooi!

Dit is die maand Oktober,
                       die mooiste, mooiste maand:
Dan is die dag so helder,
                       so groen is elke aand,
So blou en sonder wolke
                       die hemel heerlik bo,
So blomtuin-vol van kleure
                       die asvaal ou Karoo.

Dit is die maand Oktober:
                       die varkblom is in bloei;
Oor al die seekoegate
                       is kafferskuil gegroei;
Die koppies, kort gelede
                       nog as ‘n klip so kaal,
Het nou vir welkomsgroetnis
                       hul mooiste voorgehaal.

Dit is die maand Oktober:
                       die akkerboom is groen;
Die bloekoms langs die paaie
                       is almal nuutgeboen;
En orals in die tuin rond
                       ruik jy sering en roos,
Jasmyn en katjiepiering,
                       lemoen en appelkoos.

Al was die dag soos yster,
                       lank in die vuur gesteek,
Die varings in die klofies
                       deur hitte geel verbleek,
Tog as die son daaronder
                       agter die berge gaan,
Dan word oor heel die wêreld
                       die mooiste geur geslaan.

Dit is die maand Oktober:
                       die kokewiet is uit;
Boomsingertjies en kriekies
                       die hoor jy orals fluit;
Fiskaal is op die oorlog:
                       daaronder by die sluis,
Daar is ‘n dor ou doringboom
                       sy spens en sy kombuis,

Dit is die maand Oktober:
                       ek dink, die mense vier
Vir ewig in die hemel
                       Oktobermaand soos hier!
Wat wens jy meer as blomme,
                       as helder dag en nag?
Wat kan jy beter, mooier,
                       of heerliker verwag?

Ek is nog in Oktober:
                       my tuin is nog so groen,
So wit met al wat mooi is,
                       met bloeisels van lemoen,
So pragtig in die môre.
                       so heerlik in die aand!
Ek is nog in Oktober,
                       die mooiste, mooiste maand!

Wat gee ek om die winter?
                       Wat praat jy nou van Mei?
Wat skeel dit, as ons later
                       weer donker dae kry?
Ek is nou in Oktober,
                       die mooiste, mooiste maand,
Met elke dag so helder,
                       so pragtig elke aand!

Viooltjies in die voorhuis,
        Viooltjies blou en rooi!
Viooltjies orals op die veld,
        En orals, ai, so mooi!