おいしそうに仕上がってます~♪♪

人気メニューの1つ、岩中豚で作った自家製のソーセージです。

sausage.jpg

おいしそうに仕上がってるでしょぉ~??(^-^*)

ビーラーの私にとっては素晴らしいおつまみです☆

もちろんワインにも合いますが、スライスしたソーセージを一口ずつ、ゆず胡椒をちょっぴりつけながらパクリ&ビール!!

 

ちょ~~幸せなひとときです。

 

このソーセージは、皮つきバラ肉、ロース、背脂を使って3日間かけて作っています。

 

1日目はそれぞれのブロックのお肉を切って下味をつけて一晩なじませて、

2日目には香り付けのグラッパなども使って調味をしてまた一晩味をなじませて、

3日目にやっと腸につめることができます。

 

そして、出来上がったソーセージを更においしく熟成させるために2~3日間上の写真のように置いておくとできあがり♪♪

 

これだけ大事に作られていれば、そりゃおいしいよね~~。

岩中豚ってとっても脂が甘いので、その甘みとブラックペッパーなどのピリッとした味と、粗めに刻まれたお肉の食感が本当に美味!

 

まだ召し上がっていらっしゃらないかたは、是非お試しくださいね♪

 

 


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