PORK AND BLACK GARLIC SNAGS
For some reason black garlic reminds me of truffles. For one, its black. And manky looking. And a complexed flavoured little critter. And expensive per kg. So its a kind of rational progression to be sitting enjoying a cold can and think "why don't I sub out truffles for black garlic?" My truffle sausage recipe is pretty simple. I don't reckon you need 15 secret herbs and spices to make food taste good like the Americans do. Just good fresh ingredients. Australian pork, salt, pepper, a nip of brown sugar, truffles and one secret spice. No gluten, no preservative. Swap truffles for black garlic and Voilà. In store Wednesday morning, upper level Nuggets Crossing, opposite the post office At Rockstock, we dont just eat the stuff we stock in store. We stock the stuff we like to eat.
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