collagen

Sausages hold iconic status in the hearts and minds of many people – just think of the English with their bangers and mash, the Germans with their bratwurst or the Spanish with their chorizo. And of course, let’s not forget, the South Africans and their boerewors!

The good news is that we’re halfway through winter – only six more weeks until it’s officially spring. But the upside of the cold weather is that we get to enjoy heart-warming casseroles, soups and stews for a little while longer – very little beats a pot roast or Beef Bourguignonne to warm you up and make winter more bearable. And slow cooking meats like the neck, brisket and chuck are the ideal cuts for dishes like this, they’re not only more cost-effective, but they also help to make the dishes tastier thanks to their large amounts of collagen.

Winter is probably the season most associated with ox meat – nothing beats a rich and aromatic oxtail stew – but ox, also a Halaal certified meat, can be used in a number of inspiring ways, and N1 offer a wide range of cuts to tempt adventurous taste buds.

Ox Tripe