I finally managed to find time to pick up my sausages! Ferencs's Hungarian mild paprika and also a packet of Merguez. Feri is an artisan sausage maker who recently won the "Helsinki's Best Sausage" competition beating some well-known rivals such as Wotkins and Reinin Liha.
I decided to cook mine in the Remoska. It is just like an oven - so not grilling or frying - the sausages cook slowly, don't burst and don't burn. I was told to prick holes in the skins, but next time I won't as I felt too much of the fat was released and they were a tiny bit dry. We had ours with lecsó - a kind of Hungarian ratatouille made of tomatoes, onions and peppers (all from the garden). I'll probably make a couscous dish to have with the merguez tonight.
I've ordered the hot paprika and the lamb and rosemary for next weekend.
As a Brit I'm quite partial to a cucumber sandwich and especially on a hot day like today (one of the few this summer). So this is my take on a traditional British affair. The cheese is the brand new Fiskars perinnejuusto which recently came available, I got mine from the Deli Tukku in Pohja. It has a fresh taste that goes perfectly with our homegrown cucumbers., seasoned with a sprinkle of fleur de sel, some cracked black pepper and a sprig of basil. As you can see, I keep the crusts on mine and I unashamedly used salted butter. Ginger beer is a nice accompaniment (an Enid Blyton nostalgia trip, if ever there was one) but Rekolan Panimo summer beers work just as well.