The skins cook up and brown really well and
the coarse-ish texture of the beef
retains quite a succulence. A
blooming good bite and chew!
However, these were unfortunately a
bit too "beery" for a couple of my
fellow samplers (two of the ladies)
and although they said these
sausages were OK, I know that they
weren't too taken with them. A
very well made sausage though as far
as I'm concerned.
Jason Drage of the Churchgate
Sausage Company certainly knows his
stuff when it comes to sausage
making. This beefy Guinness one is a recipe you really
must try.
Churchgate (Old Harlow, Essex)
- Beef & Guinness
(Jan
2012)
Here's the
sample details:
115x34mm before cooking, 100x34mm
after.
84g before cooking, 74g after.
That's a shrinkage of 13% & weight
loss of approx 12%.
6 sausages approx. £5.15
(£9.99/kg)
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