Here at Two Tails there’s only one thing we love as much as our Marlborough Sauvignon Blanc, Pinot Gris and Pinot Noir wines, and that’s our food.
We aim to share with you recipe inspiration and food and wine matches, but we like to keep it real. Food matches for our wines don’t need to be fancy dishes that you’d only find in top notch restaurants, although of course sometimes they are, because our wines are served in some pretty good restaurants. Often we’ll share with you some good old-fashioned comfort food that will make perfect mid-week meals, because who says you have to save wine for the weekend? Not us!
Last week Russell cooked up sausage and mash, and we found a glass of Two Tails Marlborough Pinot Noir made the perfect pairing!
Of course with Russell being Russell, he did make our sausages… But you don’t have to, if you choose them from the deli, butchers or supermarket, look for something that has herby and smoky tones, you’ll find that will suit our Two Tails Marlborough Pinot Noir.
If you want to give it a go though, a good wet sausage needs to be about 30% fat. Pork fat is most neutral in flavour. Here’s the mix Russell uses.
- 1.2 kg pork mince
- 1.2 kg beef mince
- 200 g finely diced smoky bacon fat
- 5 cloves finely crushed garlic
- 2 ½ tbsp. smoked salt
- 2 tbsp. finely chopped fresh basil
- 1 tbsp. finely chopped fresh thyme
- 1 tbsp. ground black pepper
Mashed potato needs the correct spud! Agria are a favourite. Add some Kumara to the mix for a change.
- Boil to soften in salted water with a few cloves of crushed garlic for a subtle flavour.
- Drain spuds when soft enough to mash, keep the garlic bits with the spuds.
- Mash with real butter then season or flavour as you like. Options may include sour cream, cheese, chives…..
- Your mash should stand up on the plate, be fluffy and creamy.