Meat Ship

From the creators of the Meat House, they've now contructed a Meat Ship.


Made from:
~20 sausages
~48 rashers of bacon
1.2kg of sausage meat
1kg of pork mince
10 franks
1kg of pastry (not 100% meat this time)
1 onion
1 mushroom
2 packets of chipolata sausages
various food colourings
sage
It does seem like quite a mean feat.

The whole constructing process is documented in pictures at their photo gallery here. Honestly, it sure looks very tedious and meticulous. Wonder how long did it take them to make the entire ship, haha~


It was a pity the sail shrunk after roasting, perhaps the next time they could try using ham or some other flat type of meat product which won't shrivel up.

(hmm... I really should try making a little meat model myself, should I? haha~)

Stewhaus

Cheese Sausage with a side dish of mash potatoes and garden salad with a mustard decoration from Stewhaus at $9.50 + 10%.

Tucked at a little lane in Siglap, this eating establishment is quite a nice little cosy and homely restaurant. They do no charge GST but do charge the usual service charge, so it might be a little pull factor to some people. As the name suggests, the specialities are stews, and more central european type of food. I went for the German styled cheese sausage for the sake of this blog.

Sadly to say, my sausage wasn't as wonderful as I hoped for, but I don't know if that's my fault or not. I think I might have spent too much time taking these food pictures, and because I was sitting under the air conditioner, and also more so because I ate the mash first, when I ate the sausage, it ended up cold and the cheese was clumpy and not oozy.


Forest Mushroom Soup $4, Cheese Sausage $9.50, Hungarian Beef Goulash $16.40 (I think), and root beer which I can't remember the price.

The mushroom soup was really good, though it had a thick layer of olive oil (I think) on top of it, but it added a lot of flavour to the soup. The mushrooms were finely chopped and velvety but also had some slices for a decent bite. The second best mushroom soup I've had in recent months, second only to the Ritz-Carlton one which had truffle oil instead of olive oil, haha. And do try out the Goulash, all the stews came on a hotpot with a flame burning under, the flame is something large than your normal tea lights, so it's really hot.

Although the place was not packed, it must disclaim that we were there on a weekday night. Also, while we were there, quite a few people came by with take away orders, so I guess that place must be really popular among those living around the area. *cross fingers* that I get a bike real soon, then I'll be checking out more eateries around my backyard.

Wiener Flower

How to make Gerbera-like wiener flowers


I thought this looks really cute. A very masculine and phallic like sausage can actually be transformed into a girly pretty little feminine flower. Do check out this link to see detailed steps on how to make this pretty little grub.

It would instantly brighten up any simple looking dish.

Waraku

Surprised to see a Japanese restaurant here? Haha... They incidentally do feature a sausage in their menu, the German Suasage, grilled and served on on a hotplate with two potato wedges.


Waraku's German Sausage.

It was actually supposed to be an ordinary meal, I thought, without any sausages, because it was a Japanese restaurant. But the moment I saw sausages on the menu, I sausage radar went *ding ding ding*, and I knew I just had to order this if not for the sake of this blog. The picture of the sausage did look appetising and didn't have the look of cheap sausages that I can get off NTUC or Cold Storage.

It came in a sizzling hotplate and looked very much like the one in the picture, which was wonderful. You can't see that properly, but the sausage is one long sausage curved around the perimeter of the hotplate, so it's really long. Although I usually dislike ketchup on sausages and I abhor already topped condiments (other than mustard), after eating this German Sausage, I knew why the Japanese never questioned their chefs, this wasn't just ketchup, but a house mixed sauce, and it was good. The sweet tangy taste and the charred porky taste went very well together with the little bit of savoury gravy at the bottom of the hotplate. Nice~


Our full meal, a pork katsu with rice and soba, miso ramen, chicken karaage, miso seafood udon, seafood udon, german sausage, cheese salmon, five little ice creams, macha ice cream.

Not surprisingly, the sides were much more interesting than the mains.

House Made from Sausages

Meat House


A roast house, made entirely from meat. Doesn't this just looks so juicy and yummy?

The walls were made of sausages lined up and held in place by bamboo skewers, otherwise known as satay sticks. The roof was made from bacon, omg, I just love bacon, almost a tiny little bit more than I love sausages, either way I love both sausages and bacon. I so wish I roasted this house myself. haha~

Click on the link up there to look at the geniuses, or rather those guys who had too much time on their hands, and see how that house like thingie was made! They even made a lawn and a little sausage car parked on the lawn too~

PS: Link edited, do click on the edited link, it's the original one~

Joan Cooked Sausages 4

Cheese sausage with extra slice of cheddar, asparagus, topped with mustard on a slice of bread.

I love sausages. But eating only sausages is not really that balanced a diet. I'm not really that anal on having a balanced diet, but recently I've been trying to lead a healthier lifestyle, hence I started pondering over what type of greens go well with sausages to make a hotdog a balance meal on its own.

I've tried the most common lettuce, and I thought it didn't go well with each other. Lettuce goes best with bacon, with all the oil and fats. I tried cucumbers, the second most common type of greens, but well, it felt too cool that it was just weird. I think cucumbers go best with cold cuts. I decided to experiment with asparagus because I know of dishes with asparagus and the light taste in asparagus can bring out stronger tastes of its mains, and the result was just marvelous. I've henceforth decided that the best pairing of sausages and greens is the greens of asparagus.

It's nice and crunchy, yet not overpowering even though there's a hint of vegetable taste. And the asparagus goes well with mustard, the choice topping of sausages. Mustard don't go well with the raw greens.

Okay, another thing I'd like to introduce today in this entry is the Fairprice cheese sausages. I don't like them. This sausage is more like cheese Taiwan Sausage rather than cheese sausage. I've had them before and always thought that there's this sweet taste of it that irks me. Yes, I have a strong dislike for Taiwan Sausages because I have strong dislike for sweet stuffs on supposedly savoury stuffs.

After checking the ingredients list, indeed sugar was listed as one of the ingredients, and it was listed before salt. Meaning, there's more sugar in that sausage than salt, which is what I prefer.