Chocolate sausages?! Has Browners gone completely mad?
Pork goes well with chilli...
Pork also goes well with fennel...
Pork and chocolate is a combination that you’ll stumble across throughout Latin and South America...
So why not combine it all together?
The warmth of the chilli, the aniseed flavour of the fennel and all round depth from the chocolate build up to create a sausage that’s up there with my favourites.
Make your sausage meat using the 60/40 belly to shoulder ratios as I’ve mentioned elsewhere. Season liberally with salt. Then grate a generous amount of Willy’s Wonky Cacao into the mince. Then sprinkle with chilli seeds and finely ground fennel seeds. If you’ve got some fresh chillies to hand then finely slice them and add to the mix.
To continue the South American theme, Ancho chillies would work well, but if you wanted a smokier flavour then why not experiment with Chipotle chillies which are hard to get your hands on, but well worth the effort.
Mix it all together with some breadcrumbs and then extrude into some natural casings. Leave to rest in the fridge overnight and then serve for lunch along with some buttery mashed potato, iron rich greens and fennel gratin. The chocolate helps to give them depth, whilst the main sensation comes from the fennel and chilli, both of which are very grown up flavours.
As an adventurous alternative make a Mexican mole and serve with the sausages with some rice.
Gareth from Bibendum recommends drinking a bottle of Primitivo with these bangers, whereas Fiona the Winematcher suggests wolfing them down with some New Wave Tuscan red.
This is part of a series of posts about experimental sausages and a potential sausage-fest