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Well Hung Meat Company - The Well Hung Sausage

sausage of the week By: Well Hung Meat Company

After a barren patch of sausage inspiration along comes two prime examples in the same week. This week we have the superb Toulouse style offering from the WHMC, next week a outstanding Mutton & Rosemary sausage from Wickcroft Farm Shop.

Back to the current SOTW. This is a superb cooking sausage made with meat, lots of garlic, herbs, salt and pepper. It is certainly good eaten with sausages & mash etc but really needs to be cooked as part of a dish to appreciate the flavour.

Everything is organic (including the skins). This is a course cut, chunky sausage which oozes garlic. Plenty of smell (raw and cooked), not much fat loss, tastes great and leaves a lingering garlic taste in the mouth. Quite superb, unlike many organic sausages which are made with pure meat this one is moist. Peel a baked or grilled sausage apart and you can see real chunks of meat and fat.

You need to cook them slowly, as with any 100% meat sausage there is no filler to hold fat and moisture - fast cooking will dry them out. This is sausage for Cassoulet or Pasta sauce.

Considering the quality they are good value at 8.49 per kilo. Highly recommended!



Sausage of the week archive
24/05/2007 20:19:24 - : Allens Butchers - Cumberland
29/03/2006 - : Biggles - Toulouse
16/03/2005 - : Carluccio's - Luganega
18/10/2005 - : Clonakilty Black Pudding
10/07/2007 18:58:39 - : Dukeshill - Pork Sausages
10/03/2004 - : Graig Farm - Lamb & Mint
18/12/2005 - : Manor Born - Tasty Thai
30/04/2007 12:25:07 - : Musks - Newmarket Sausage
06/07/2005 - : River Cottage Sausages
22/01/2007 - : Simon Howie - Haggis
12/06/2006 - : Westaways - Hogs Pudding

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