ChilliPepperPete

If there’s one food in life that defines comfort food, it has to be the Sausage. These go with anything, on their own, in a roll on bonfire night, with a fry up, in a casserole or my 5 year old son’s favourite meal, being Sausage, mash and peas. So a combination of Chilli and Sausage is the perfect combination!

Chilli Pepper Pete’s Chilli Sausages

Chilli Pepper Pete’s Chilli Sausages

Before the main review, here’s a little potted history on the Sausage and some facts you may not know;

The Humble Sausage has been around for centuries, in fact the ancient Greeks and Romans are well documented having made the first type of “Sausage” by stuffing Intestines inside a stomach and roasting them, and the trend continued as a way of using up the waste from meat, namely the blood, organs and fat.

Luckily the majority of Sausages we buy today have very little in common with their early ancestors!
British Sausages are traditionally made from Pork or Beef mixed with Rusk or breadcrumbs and a variety of other flavourings, herbs and spices, and they seem to be coming back into fashion with butchers having wide ranges of different types. This has, in part been down to the BSE crisis in the 1990’s when there was a lot of concern about low quality meat, this saw producers improving the quality of the ingredients that go into the meaty treat.

Unfortunately there are still a lot of large scale producers who see Sausages as a way to use up what I loosely call meat in the form of MRM or Mechanically Reclaimed Meat. There has been much controversy over this practice of using machines to grind, crush and pulp up the otherwise unpalatable scraps left behind, I dread to think which parts of the animal get used!

Fortunately there are laws which go some way to help the consumer to find the better quality Sausage. When looking for Sausages, price is often the deciding factor when choosing which to buy but a quick look on the ingredients label is always a good idea. The law states that to be called a Pork Sausage, it has to have a minimum meat content of 42% but of that 30% can still be fat and 25% connective tissue. And any MRM cannot be included in the 42%.

So if you just see just the word Sausage or Banger on a label, it may well mean it will have a meat content under 42% in which case you may not want to know what is actually in it!

So on to the review,

When I heard that Chilli Pepper Pete had launched Chilli Sausages, I couldn’t wait to get my hands on them, especially as my local butcher has stopped making his strong Chilli Sausages. The two Sausage flavours in question are Dragons Blood, their best selling sauce and Smoked Chipotle and Pear.

These are a joint venture with a Sausage company called The Brighton Sausage Company whose shop is literally 2 minutes from Pete’s Shop. More details can be found at www.brightonsausageco.com These guys sell a huge range of Sausages in both traditional and the more unusual types.

A few weeks ago I visited Pete’s shop to obtain the meaty goodness. I entered my favourite Brighton shop and made straight for the fridge containing them, as soon as I opened the door I was hit with the aroma of garlic, chilli and spices… one word….amazing… and I hadn’t eaten them yet!

So by the time I had got home I was desperate to try them, the smell was filling the train carriage, but which one first? It had to be Dragons Blood so under the grill they went, the Dragon’s Blood giving them a nice orangey colour. As they started to cook, the room filled with an amazing smell making my taste buds tingle, although I was a little nervous knowing that this Sausage contained a sauce with 6.4m SHU extract in it! Would it completely overpower the whole thing?, well as the smoke alarm had gone off they must be ready!

There were no fancy accompaniments, just a plate and cutlery. Cutting into the Sausage I could immediately see how juicy they were and I have to mention the smell again….double amazing. And the taste is no different, great texture and an immediate hit of heat and the accompanying flavours which are in Dragons Blood. But crucially the Sausage Company have balanced the flavour of such an extreme sauce with the flavours of top quality meat.

So on to the Smoked Chipotle and Pear, these smell just as amazing while cooking and this time the smoke alarm didn’t go off!, they smell fruity which is obviously from the pear and the fruitiness of the Chipotle Smokin’ Devil used in these.

Cutting these bad boys open, I see they are again very juicy; and have great texture too due to the 85% meat content that both Sausages contain. The main differences here is that there is less heat but the smokiness from the Chipotle make these taste like they have come straight off the BBQ. They taste fruity, sweet and smoky which is a great combination.

Ingredients for both: Pork 85% Meat content Free Range GM from the Sussex/Surrey Border using Duroce/Hampshire Breeds, Rusk, E221,E405,E301,E331 and unknown quantity of both Dragons Blood and Chipotle Smokin Devil Chilli Sauce.

Sausages kindly Supplied by ChilliPepperPete

Each pack contains 6 large Sausages and cost around £4.50 depending on individual pack weight.

So all in all, I will buy more of these when I run out, luckily I live very close to Brighton so am able to collect as these are only available from the shop. They are a fantastic addition to the range, hopefully becoming a permanently stocked item. I would love to see a Trinidad Scorpion Sausage or indeed a Moruga.

If you are in Brighton, I would always advise a visit to Pete’s shop but treat yourself to a pack or two whilst there, you won’t regret it!

Flavour
(10/10)
Heat
Dragons Blood (8/10)
Chipotle & Pear (5/10)
Packaging
(7/10)
Value
(8/10)
Overall
(9/10)

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Fancy growing a Moruga Scorpion?

Is this the Moruga Scorpion

Moruga Scorpion

Well ChilliPepperPete has seedling for sale on the web site  at £6.50 each, so you don’t have to go to the hassle of germinating them, you could even grow what may be the worlds hottest chilli on your window sill.

The Moruga Scorpion has been tested at 2,009,231 Scoville Units, it is definitely not guaranteed your will reach these heady heights, but you never know, what ever happens it will be fun to try.

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A very off looking parcel arrived in the post a few days ago from ChilliPepperPete, this was not his normal bottle of sauce or pack of amazing dried chillies, this was something completely different..

Odd looking package from ChilliPepperPete

Odd looking package from ChilliPepperPete

Kolkata or Calcutta as we probably better know it is the capital of  the Indian sate of West Bengal, with a population of over 14 million, it  was the capital of India until 1911. With 14million people to feed there is a thriving street food culture and in this package is a small book and DVD put together by Angus Denoon with the assistance of Sunil Misro.

Street Food Kolkata

Street Food Kolkata

The book is not a recipes book but a guide to the street food available, it covers the basic ingredients and this then split into the three main meals of the day:-

Morningside –  Staring with Chai  tea made with buffalo milk, tea flakes, ginger, cardamom and Sugar, it then covers the other delights of the local breakfast cuisine including  Chholar Bhatura, Jelabi, Halwa, Chana Sattu, Satti Pani to name but a few, each includes some excellent pictures and a description of the how they are made, not a recipe more of a enticement to taste them.

Lunch Time – What is a for lunch in Kolkata? The guide again includes some mouthwatering descriptions of dishes, I wish I could taste now, with pictures to match, Biryani, Rori, Tumali. Chowmein, Momo stall all get a mention, before we read about Chaat, Phuchka and Hhal Mouri, for a small book this list of delights seems endless with more that I mention in this review before getting on to the range of drinks

Evening Time –  Out comes the Kalto Kebab Rolls and then for the Bengali Sweets and Kulfi an Indian form of ice cream that is  coloured and flavoured with saffron.

The DVD that accompanies the book is in the form of a film lasting just over an hours that takes you through a day in Kalkata vis the street food, the colours are rich and deep, it shows us soft westerners the frenetic life of the street food merchants as they pre pair and describe there wares.

The DVD also includes options to see the traders serving up Lime Pani, Ghugni Chaat, and the equivalent of the Kolkata paper cup  from manufacture to being discarded. In last short section  we seen Angus as a jhal muri wallah working his trade not in Kalkata but more locally in Brighton.

To wet your appetite Angus has a much much shorter version on the web.

You can order this package from the ChilliPepperPete web site and if you want to know more about Angus and his travels, film making and his alternate career as Brightons own jhal muri wallah then visit www.streetfoodkolkata.com.

Descriptions
(8/10)
Photo/Illustrations
(7.5/10)
Design & Layout
(6/10)
Value
(8/10)
Overall
(7.5/10)

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ChilliPepperPete has also sent us his recipe for a Hot and Sour Soup. this is one of his family favourtites, as with his other recipes, below is just a starting point.

Ingredients:

  • 4 dried chinese mushrooms
  • 4 tablespoons tree ears
  • 12 tiger lily buds
  • 5 cups vegetable stock
  • 250g bean curd cut into 1/2 squares
  • can of bamboo shoots drained cut into small strips
  • 3 tblsp light soy sauce
  • 1/2 tsp sugar or honey
  • 3 tbls rice vinegar
  • 1/2 tsp ground pepper
  • 6 facing heaven or chinese white for a milder soup.
  • 1 egg
  • 1 tsp sesame oil
  • 1 chopped spring onion.
Instructions:
  1. Soak the mushrooms to rehydrate in hot water for 1/2 an hour. Rinse the tree ears in cold water and also soak in hot water. Soak the tiger lily buds in another bowl of hot water also.
  2. Strain them all after haf an hour. keep a cupfull of the soaking lquid and cut the mushrooms stems and caps into this lengths. Cut the tree ears into small pieces and drain the tiger lily buds and cut off the hard nobs and pull each bud apart into 2 long shreds.
  3. Bring the veg stock to a boil in a large saucepan drop in the chopped mushrooms and tiger lily buds with the reserved soaking water of the mushrooms. Cover pan and cook for 10 minutes.
  4. Remove cover and add the bean curd, bamboos shoots, soy sauce, sugar/honey, vinegar, pepper and chillis of choice and bring to the boil again.
  5. Lightly beat the egg and slowly pour into the soup stirring constantly. Stir in the sesame oil, sprinkle on the chopped onion and serve.

It seems a bit complicated but its mainly the preparation which takes the time.

Remember that you can always add more chilli if its not hot enough for your palate but you cant take it out if you overdo it.

Of course chilli sauce can be used for a different dimension or finely chopped chicken or beef fish or whatever takes your fancy.

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