On an uncharacteristically warm autumn’s night in Sydney, we gathered on the roof of The Bristol Arms to commemorate the rebranding of Mr Beak’s. While many will be familiar with the product, generally found in the BBQ meat section of any good Woolworth’s supermarket, you may be less so with their process of creating a gourmet sausage.
We were made privy to these industry secrets (they’re not really secrets) there on the rooftop, with the company of a selection of fine cocktails and the cooking skills of Darren Robertson from Three Blue Ducks.
After settling into our drinks, a Beak & Sons Mule and a Jalapeño Margarita, we eagerly awaited the first round of hot dogs being delicately prepared by Darren and Co. Like most Australians, I grew up with sausage sizzles as a regular event in my life, so when the snags arrived they did not disappoint.
To call it a hot dog sadly conjures the image of a soggy weiner, stuffed in a bun and hurled across heads at a baseball stadium. The Beak & Sons sausage, on the other hand, deserves to be considered gourmet, and their hot dogs along with it. Rather than dousing tomato ketchup or yellow mustard over the top, we were treated to a choice of buttermilk coleslaw, jalapeño mayonnaise, or BBQ onion marmalade.
While the brand may be changing to Beak & Sons, with an image rehash too, the vision behind the best gourmet sausage is the same. As we were told, the sausage contain at least ninety percent beef and almost no fat content. I tried making some Beak & Sons at home, and was surprised to see that very little grease comes out when cooking the sausage.
We finished off our evening with a cooking demonstration from Darren Robertson, the chef from Three Blue Ducks in Bronte. He prepared a rather unique salad, using Beak & Sons original sausages in lemon mustard with thinly sliced pear and baby radish. It was a perfect example of the versatility of sausages, and a clear reminder to bring some adventure into the kitchen.
Sausages in Lemon Mustard with Pear & Baby Radish
1 packet Beak & Sons The Original beef sausages
1 dessert spoon of grain mustard
A couple of drops of vegetable oil
6 baby red radishes thinly sliced
1 pear (Corella) washed and shaved
2 handfuls picked flat leaf parsley, washed and dried
2 dessert spoons of peeled, roasted chopped hazelnuts
Salt & pepper
1. In a non stick frying pan, cook the sausages on medium low, turning often until almost cooked through. Increase the heat for the last 20 seconds to caramelise the sausages.
2. Turn down the heat, add the butter and when it turns a nutty brown colour, add the juice of half a lemon and the grain mustard. Season to taste with salt and pepper.
3. In a large bowl, toss the shaved pear with parsley, radish and hazelnuts, season with lemon juice a little zest, salt and pepper and serve with the sausages.
4. Enjoy with fresh sour dough.
The rebranding of Beak & Sons is coming soon, so keep an eye out for their new look in Woolworths during the first week of June.