Welcome to the first newsletter from www.sausagelinks.co.uk. If you are viewing this in plain text, please click on the attachement above to view a colour version. Please let us know if you have any suggestions or comments on the newsletter or the site.
The site has been improved – we now have over 500 sausage producers and these are sorted by region and county. Pictures are bigger, and we will soon add our new photo guide to making sausages at home.
The Essex Pig Company is well known to many people as "Jimmy's Farm". They make superb, rare breed sausages and now have a range of 10 sausages. They have a weekly farmers market at the Farm on the first Saturday of each month. As well as the Essex Pig Company there are usually over 30 high quality producers – highly recommended!
The Essex Pig Company have kindly donated a box of their sausages, bacon and meat. To win this please send us an . The best recipe will receive the prize and be published on this site.
Summertime is coming and barbeque man is stirring. Our barbeque page has lots of information on BBQs. Have a look at the superb Tong Master link - 4 and a half minutes of Aussie genius!
I’m about to organise and cook a barbeque for 100 people. The next newsletter will let you know how this went and pass on any tips (don’t get drunk until the food is cooked seems a good one).
Around this time of year I start to have a strange urge for hot dogs. You could say that hot dogs are nasty tubes of gristle. Well maybe so, but like white, pap bread they have their moments. Anyway, hot dogs are always popular, probably something to do with eating easy comfort food outdoors and cold beer – ever drunk wine with a hot dog?
Americans eat around 20 billion of them, they probably originate in Frankfurt (hence the frankfurter). However Austrians claim this honour for Vienna (hence the Wiener).
Americans are fiercely proud of their regional hot dogs. A word of warning – many consider that adding ketchup is a mortal sin – it's mustard or nothing!
||Yellow mustard, dark green relish, chopped raw onions, tomato slices, celery salt and a poppy seed bun
|Kansas City dogs
||Sauerkraut (fermented cabbage) and melted Swiss cheese on a sesame seed bun
|New York City dogs
||Steamed onions and pale yellow mustard sauce
|Coney Island dogs
||Topped with a spicy chilli mixture (never made with beans!)
|Southern slaw dogs
||Placed on a stick, dipped in corn bread batter and deep-fried
||Salsa, cheddar cheese and chopped chilli peppers
||Bratwurst, sauerkraut, fried onions, crisp bacon and German mustard. Often served with potato salad.
Wisconsin is Brat mad – have a look at www.bratfest.com
|Pigs in a Blanket
||wrapped in pastry and baked
We tried several widely available brands of frankfurters (the sausage filling for hot dogs). Our favourite was Jumbo Frankfurters from Herta. However a frankfurter brought from most food halls or delis will probably be better still!
We have been having a go at home made hot dogs. We were aiming for something close to the superb Auld Reekie sausage from Crombies of Edinburgh.
Most hot dogs are made with pork (kosher hot dogs are usually made with beef). The secret is in the meat preparation - you use a normal mix of lean and fat meat and put this through a food processor to emulsify the meat and make a fine grained paste. . This is then stuffed into sausage skins as per usual. Most hot dogs are smoked, you can use a home smoking kit but we took the easy route and used the smoky bacon spice mix from www.sausagemaking.co.uk.
Lastly, please keep your reviews and producer nominations coming: brilliant, good, mediocre, rubbish or Richmond Irish – we want you know what you think!