Garlic and red wine pork sausages

This recipe is from Charcuterie by Michael Ruhlman and Brian Polcyn.  These sausages are succulent and juicy, with a robust garlic flavour and red wine base.  I might have made them too garlicky, though, not that the recipe called for too much garlic but I used local Gippsland garlic I bought at a Farmer’s Market,…

Home-style potatoes, smoked polish sausage and eggs

This is a great way to start a Saturday. Dice about 6 medium potatoes into modest cubes and place in a pan on low heat with 1 Tb oil and 1/4 cup butter. Cover and leave undisturbed for 20 minutes. Remove lid and add 3 minced cloves of garlic and a hefty amount of diced…