So, its National Sausage Week next week so I thought I would take the opportunity to write a quick article about what makes our sausages so good!
It short, its down to what we do put in them (rare breed pork that's lived long enough to gather some flavour, herbs and spices to our family recipe and some rusk) and - just as importantly - what we don't ("marginal cuts", additives to aid water retention, synthetic skins and certainly not any flavour "enhancers").
We all have our favourite varieties of sausage, and some are more suited to some dishes than others. What about a cumberland-style sausage with mashed potato, turnip and parsnip, or honey sausages on the BBQ?
But what about your own flavour of sausage? Have you ever thought that you'd love to try a pork and lemongrass sausage with sweet chilli, or what about trying to re-create a local, traditional dish with a modern twist. Come and see us, have a chat and perhaps, with a little bit of notice we could create you something really, really different! Alternatively, if there's something that you think we should try, drop us a line by email, on Twitter ( (@New_Close_Farm) at http://twitter.com/#!/New_Close_Farm or just pop in and say hello!
Happy sausage eating!
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