Where to buy gluten free pork sausages in Tasmania
At last we've cracked it! For many a year we've been trying to make a gluten free sausage. And we've never found the right ingredient to replace breadcrumbs.
Then we got a tip from Peter Twitchett, Head Chef of brand spanking new restaurant Grain of the Silos in Launceston. He told Oliver, who makes all our sausages here on the farm, to try potato starch. We tried it, and we loved it!
There is almost no discernible difference in the texture and flavour between our regular sausage, and one made with potato starch. Revelation!
So all our gluten free customers who have been peering longingly over our counter at markets, yearning for the joy of a real, proper sausage, are now fully catered for. Not only are our sausages gluten free, they're made with pork raised here on our farm, from rare breed pigs, kept in family groups in free range pens, contented, well looked after and happy. All our bacon and sausages are made here on the farm too, by Oliver, the man who raises the pigs, and is on the stall at Harvest to tell you all about how the products are made.
Where to buy our gluten free pork sausages? You'll find them on our stall at Harvest Launceston farmers' market. We're there every fortnight - check the 'Stockists' page for dates. If you live in the West Tamar, you're welcome to give us a call and come to the farm to pick up a supply. Our sausages freeze very well.
Now, we have been gifted a pheasant. The benefactor is a customer, a man who likes Oliver’s bacon so much he buys a whole side at a time. He takes it on holiday with him to far flung islands and invites friends along for epicurean feasts. This man went on a pheasant shoot in Victoria and shot more than his own tastes required, so gave us a bird.
I collected it from the drop-off point, a Launceston providore where the girls were a little freaked out by the sight of a fully feathered dead pheasant, and had popped it on the floor of the cool room in a corner, with its head tucked under a cabinet.
Things I’ve been right about include coming to Australia, moving to Tasmania, and having children, although the jury’s still out on that one. But it turns out that Oliver is proven right about using the smoker to cook our gourmet sausages at events.
Oliver made all four of our smokers himself. They stand around our bush block looking a bit like Ned Kelly costumes. Each one is bigger than the last. They're made from barrels, steel boxes and old air compressors and Oliver entertains himself by carving a pig face into the fire chamber. The latest is made from a double fridge he brought home from the tip. One day I’ll push him too far and you’ll find me swinging in there by the ankles in a fog of apple smoke.
We launched our Chorizo sausage earlier this year, and have been playing with other flavours that complement its lovely warm paprika notes - smoky but not too hot!
For the summer months, we’ve come up with this zingy salad to tempt, refresh and nourish! Perfect for a bite to eat at a market, or a light lunch.
First make the dressing. Combine all ingredients except sour cream and whisk or shake in a jar. Then slowly whisk in the sour cream.