Aryan Cuisine

Few of us make our own sausages. It is easier than you may think and home made sausages taste great. Making them yourself also gives control over the ingredients and the chance to customise them to your own tastes Many prospective sausage makers are put off by the mysteries of skins and sausage stuffing. The good news is that you can make excellent home made sausages without going anywhere near a sausage skin. You can use your home made sausage meat as burgers, good sausage meat or use the home cook's secret weapon - caul fat - to make sausage parcels Caul fat Caul fat is a web like membrane which wraps internal organs. It is traditionally used to wrap faggots and prepared cuts of meat. You can use it to wrap parcels of sausage meat (they are called crepinettes in France) and either grill or fry them. The caul fat will not only act as a sausage skin but will also baste the meat as it cooks. It dissolves away after slow cooking but is attractive enough in its own right.

1. Vya Extra Dry Vermouth One of the entries that sparked the current vermouth renaissance , this American version from Andrew Quady is intense stuff, with notes of sandalwood, nutmeg, cinnamon, rosemary, and pine. If you don’t like bitter drinks, cut it with tonic; otherwise, mix it with just a bit of sparkling water and a slice of lime for a bracingly refreshing cocktail. 2. Lillet Blanc After a day in the sun, a glass of Lillet—served très froid , as the label boldly declares it should be—is just the thing. Stick with the white, which the Brothers Lillet created in 1887 (the sweeter red came along in 1962). Delicate and fragrant with honeysuckle, orange (including the pith and blossom), and a pleasantly bitter quinine note, this aperitif is light enough to pair with a plateau de fruits de mer , should your appetite wake up mid-glass. 3. Carpano Antica Formula Said to be the first commercial vermouth, introduced in 1786 when Antonio Benedetto C