Good sausage requires better ingredients and Sangudo Growers Association
only use the very best with grass fed pork and beef and fresh, real flavours.
Our sausages are all raw; hand linked and made using the very best
ingredients. To ensure you get the very
best results when cooking our sausages here are a few hints and tips;
WHAT IS THE BEST WAY TO COOK THESE SAUSAGES?
Our sausages can be fried, grilled, baked, boiled, BBQ or casseroled.
The most simple and
successful way to cook a fresh sausage is to simply bring a pot of water or
stock to the boil, turn it down to a slow simmer then add the sausages to it.
Do not bring the water back to the boil. Let the sausages slowly cook in the
pre boiled water for about 10 minutes. This will ensure that the skins will not
split and the sausages will taste the best.
This process will reduce cooking time if you wish to BBQ or pan fry.
WHAT MAKES THESE SAUSAGES DIFFERENT?
We are working with an English butcher this
year and our meat selection is a reflection of her knowledge and experience of
selling meat in the UK. We use fresh, real
ingredients like apples, onions, parsley, garlic and even wine and ale! The meat is coarsely ground to add flavour
and great texture to the sausages. The sausages we are selling are
completely raw (no smoke or pre-cooking) and use fresh ingredients instead of
flavour enhancers and chemically made, factory produced tastes.
DID YOU KNOW……..You
have to add a bit of liquid to sausages. Not much, mind. In England, during the
Second World War they added a lot of water, and the sausages burst as they
cooked – that’s why they were called bangers.
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