I first had sassermeat in Shetland fried in a baguette with coleslaw wanting to try something local and really liked it. I used to order sassermaet online from Thule Ventus, but they seem to have ceased trading for the time being. Having a look online it seems the company has gone for resale so I really hope they open up again as their salt fish was also good. The shop bought variety is really good in a butty with ketchup and fried egg or as sassermaet clatch (see here https://www.stelladrez.co.uk/post/sassermaet-clatch-shepherd-s-pie).
This recipe for a homemade version is timely and a little more versatile. I came across the recipe for the spice mix used below (Brown 1999) that is then mixed with beef. Commercial sassermaet is shaped into a square block that maintains its shape well when sliced and cooked, releasing a lot of fat in the process. Having made the spice mix I tried using it in burgers and this is the result.
For the spice mix:
1 tsp black peppercorns
1 tsp white peppercorns
1 tsp whole allspice
1 tsp whole mace
3 sticks cinnamon
Pinch of whole cloves
If you can get hold of the listed ingredients in their whole form, please do so and put them in a spice grinder to turn into powder. Place the mix in a jar and label.
I couldn't get hold of some of these whole, so I used the powdered version in the same proportion. This worked well and I ground everything else before placing everything in a jar.
I found that toasting the spices in a pan for 30 seconds over medium heat, until everything smelled fragrant produced the best flavour, being more subtle and well rounded compared to the sharper, cleaner taste of the untoasted spices. It’s up to you which you prefer, so have a go with both.
For the burgers (makes 2):
250 g beef mince
1 tsp spice mix
25 g beef suet
Salt and pepper to taste
Oil, for frying
To assemble (optional):
2 burger buns
Lettuce
Tomato slices
Gherkin slices
Mayo
BBQ sauce
Bacon
Cheese
Black pudding
Mix everything together and put it in the fridge, ideally overnight but an hour would do at a push. When ready to cook, divide the meat into 2 balls and flatten into burger patties. Heat your bread on high and toast your burger buns. Turn the heat down to medium and add a couple of tablespoons of oil over medium heat and fry the patties on one side for 2 and a half minutes until patches of brown form. Flip over and fry for a minute. Place some sliced cheese (I used cheddar but pick your favourite. Blue cheese could work well here) on top, cover with a lid and let the cheese melt for another couple of minutes. Turn off the heat. You are now ready to assemble your burger.
Serve with chips, salad or both. I made a simple white bean salad on the side. Simply mix 1 can white beans (cannellini or butter beans work well) with half a sliced red onion, finely chopped parsley and seasoned with malt vinegar, olive oil and salt to taste.
Brown C (1999) A Year in a Scots Kitchen, Glasgow, Neil Wilson Publishing
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