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Confit Sausages with Espelette Pepper
Description
Confit sausages with espelette pepper brings the Basque Country to your table.
The Basque people have long used the confit method of preservation. These pork sausages are made with locally sourced pork, then slowly cooked in pork and duck fat until they’re meltingly tender. The sausages are then tinned with the fat to preserve them.
Before cooking, remove as much fat as you can from the sausages with a spoon or spatula. Save this fat in a sealed container – you can use it to make crispy and flavourful roast potatoes. Heat the sausages in a frying pan until they’re hot all the way through, then serve with garlic & herb new potatoes, or with a bean and tomato stew.
Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz in 1875, importing goods from all over the world. In the 1930s, their reputation for high-quality products even attracted famous musicians and actors. Photographs and keepsakes are still on display in the store today.
As a family of spice grinders, they also created their own spice blends. Current owner, Pierre Arostéguy, travels the globe looking for inspiration and rare ingredients. He is also passionate about promoting his native Basque food culture. Pierre sums up Maison Arostéguy’s philosophy with the following phrase: ‘For us, no table is good without generosity, creativity & conviviality’.
Ingredients: pork lean and fat, pork and duck fat, salt, pepper, garlic, espelette pepper, natural pork guts.
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| Settings | Confit Sausages with Espelette Pepper remove | Pommery Gingerbread Mustard remove | Pate De Campagne with Espelette Pepper remove | Eiffel Bon Bons Watermelon remove | Pommery Firemen's Mustard remove | Pommery Mustard Trio remove |
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| Price | 13.69€ | 8.13€ | 9.38€ | 3.60€ | 8.13€ | 18.69€ |
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Confit sausages with espelette pepper brings the Basque Country to your table.
The Basque people have long used the confit method of preservation. These pork sausages are made with locally sourced pork, then slowly cooked in pork and duck fat until they’re meltingly tender. The sausages are then tinned with the fat to preserve them.
Before cooking, remove as much fat as you can from the sausages with a spoon or spatula. Save this fat in a sealed container – you can use it to make crispy and flavourful roast potatoes. Heat the sausages in a frying pan until they’re hot all the way through, then serve with garlic & herb new potatoes, or with a bean and tomato stew.
Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz in 1875, importing goods from all over the world. In the 1930s, their reputation for high-quality products even attracted famous musicians and actors. Photographs and keepsakes are still on display in the store today.
As a family of spice grinders, they also created their own spice blends. Current owner, Pierre Arostéguy, travels the globe looking for inspiration and rare ingredients. He is also passionate about promoting his native Basque food culture. Pierre sums up Maison Arostéguy’s philosophy with the following phrase: ‘For us, no table is good without generosity, creativity & conviviality’.
Ingredients: pork lean and fat, pork and duck fat, salt, pepper, garlic, espelette pepper, natural pork guts.
| Pommery gingerbread mustard will change the way you think of mustard forever! This unique French mustard is blended with real gingerbread, bringing notes of orange, cinnamon and nutmeg. Serve the sweet mustard with white meat like chicken and turkey. Try it with ham, cheese or pork pies to liven up your lunch, or even enjoy it spread on a hunk of fresh baguette with creamy butter. Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. Ingredients: water, mustard seeds, vinegar, honey, pectin, salt, gingerbread (3%) (rye flour, milk, sunflower oil, baking powder, natural essence of orange), aroma, spices. Contains allergens: mustard, gluten (rye), milk, celery. | Pate de campagne with espelette pepper will transport you to the rolling hills of the Basque Country. Enjoy spread thickly over toasted sour dough bread with espelette pepper jelly for a quick gourmet starter. The coarse pate is made with specially selected cuts of local Basque pork. Espelette pepper and nutmeg make the pate warm and aromatic. Maison Arostéguy is a Basque institution. The Arostéguy family opened a unique grocery store in Biarritz 1875, importing goods from all over the world. In the 1930s, their reputation for high-quality products even attracted famous musicians and actors. Photographs and keepsakes are still on display in the store today. As a family of spice grinders, they also created their own spice blends. Current owner, Pierre Arostéguy, travels the globe looking for inspiration and rare ingredients. He is also passionate about promoting his native Basque food culture. Pierre sums up Maison Arostéguy’s philosophy with the following phrase: ‘For us, no table is good without generosity, creativity & conviviality’. Ingredients: pork fat and lean, pork liver (33%), eggs, salt, pepper, espelette pepper (0.8%), parsley, garlic, nutmeg. Contains allergens: egg. | All the taste of France in a chewy fruit ball! Each of these sweet watermelon Bon Bon candies is like a night in Paris, but better! Fun fact: The Eiffel Tower was almost destroyed until it was given radio antennas in 1898!
| Pommery firemen’s mustard is a tongue-tingling blend of strong French mustard and hot chilli pepper. The firemen’s mustard won medals at the World-Wide Mustard Competition in 2016 and 2017. Slather the mustard over pork or beef before grilling, barbecuing or roasting. The mustard will give a sticky crust with chilli heat. Or serve at the table as a condiment with steak, sausages, burgers or green vegetables. You can even stir it through sauerkraut for a hot-and-sour accompaniment to schnitzel. Moutarde de Meaux are regarded as one of the world’s great moutardiers. Their award-winning Pommery mustards are a favourite of professional chefs. All of their mustards are packed in traditional stoneware jars. These jars help to preserve the mustards’ characteristic pungency, so they taste fresher for longer. Pommery mustard is made in Meaux, a cathedral town 60km west of Paris. The town has a long history of mustard production. It began in 771 AD, when Charlemagne decreed that canons and monks in cathedral towns like Meaux should cultivate mustard. Meaux was also a centre for the quarrying of millstones, which brought many craftsmen to the area. In 1760, a dignitary of the Meaux cathedral chapter passed on the canons’ secret mustard recipe to a stonecutter. The stonecutter was called J. B. Pommery, and the recipe is still used by Moutarde de Meaux to make their famous Pommery mustard today. Ingredients: water, mustard seeds, vinegar, hot pepper natural flavour, salt, preservative (sodium bisulphite), spices. Contains allergens: mustard. Contains sulphites. | The Pommery mustard trio is the perfect way to sample different mustards from this award-winning moutardier. Featuring gourmet French, Dijon and wholegrain mustards that are expertly blended with herbs and spices. The trio includes:
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