COOKING TIPS

 
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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