new website has just gone live. To quote his website ' Johnny Pusztai is a highly skilled butcher of the old guard. His knowledge and passion for the subject is unsurpassed' Matt Tebbutt- co host of Market Kitchen on the Good Food Network.
Matthew Fort of The Guardian calls Johnny Pusztai a 'ham curing, bacon smoking, sausage making force of nature.
If you want to check out how Johnny and his team of butchers make the sausage go to @JohnnyPusztai on Twitter for a fascinating video look at their sausage making process. They seem very excited about their new Dadaux filler and Kolbe mixer!!!
|Johnny Pusztai's superb Merguez lamb sausage.|
Back to Johnny's Merguez sausage with Hungarian smoked paprika mixed with the lean minced lamb as a major spice influence. Adding a tin of chopped tomatoes to some patatas bravas (hot spicy roast potatoes) I made yesterday (i.e. some leftovers) and re-heated in the oven for half an hour I pan fried some of my Merguez sausages and a few brown mushrooms. To finish the dish I threw on a (delicately placed on) a few vinegary cornichons and a splash of Hawkshead Chilli Jam (available at Delilah's Deli Nottingham). A sprig of mint was added for decoration.
The Belgian beer I had with this scrummy lunch has made the afternoon a perfect Staycation in my mini European home.