Cooking with Donkey
- Details
- Category: Blog Entries
- Published on Sunday, 13 March 2011 00:00
- Written by Alex Vokes
- Hits: 90
Some friends of mine very kindly brought back some Donkey sausage for me from France. It's probably one of the most unusual gifts I've received. So I bet you are dying to know what it was like. I shall endeavour to describe it.
Appearance: It's a cured sausage and the outside is a kind of greeny-brown colour. There are flecks of white all-over and I'm assuming this has something to do with the curing process. The top end is quite heavily green, which disturbs me. Cutting into the donkey sausage reveal a dark almost burgundy salami style interior.
Smell: It's always good to use your nose on things that are disturbingly green. I've never actually sniffed a live donkey but I imagine it smells somewhat similiar. The is a leathery, sort of barnyard smell.
Feel: The slices of meat a slightly greasy when handled. It's almost like the sausage is sweating.
Taste: Actually the taste is very pleasant. It has a strong musky flavour that is combined with malty barley notes. The flavour suggests it would add complexity to stews and other meaty dishes or could be used in combination with tomatoes.
