these are really "other
than pork" but then again,
there's pork in them! Yom yom - lamb and
pork with white wine, garlic,
fennel, oregano, black pepper &
sausages from Churchgate are styled
on a traditional Greek loukaniko.
Yes Ok agreed there are a few
variances in the ingredients used,
such as lemon zest replacing orange,
but hey these sausages are Jason
Drage's own take on the recipe!
We've tried and enjoyed many sausages from the Churchgate Sausage
Company and these are as usual
well made and presented. 80% meat
(60:40 lamb to pork) with some
lovely fresh flavourings in very good
quality skins as you would expect.
Cooked up they brown really well and
the medium / course texture of the
meat makes for a good firm bite.
Let's not muck about though, they are meaty and strongly
flavoured with the fennel and garlic
really bouncing through, which unfortunately
didn't go down so well
with some of the troops here.
Perhaps a bit too
meaty and herby was the comment
which I feel was somewhat harsh as I
liked them, and so did the Number 1
daughter who's a self-confessed "foodie"!
The 60:40 meat ratio certainly gave
the sausage more of an open texture,
as solely lamb would no doubt have
made for a very solid texture when
As part of our sausage and mash, with
thick thick onion gravy (with a dash
of balsamic vinegar in a Jamie
Oliver style...why not?) these were very
definitely get some more and try
them properly Greek style in a
spetzofai. A very
simple, rustic Greek dish of
loukaniko, bell peppers, tomatoes,
red wine and onions.
Jason Drage of the Churchgate
Sausage Company really knows his
stuff. You really
should try the LOUKANIKO and make your own mind up.
120x30mm before cooking, 110x28mm
85g before cooking, 66g after.
That's a shrinkage of 14% & weight
loss of approx 22%.
We will check prices again:
6 sausages approx. £4.50