- Pork & Mustard
I'm a soft
touch when it comes to buying produce at
Christmas markets, and low it came to pass,
verily at the Bury St Edmunds Christmas
market I bought a few packs of Samphire
sausages for the freezer! I suspect the last
time we sampled the Samphire Pork & Mustard
sausages was as a result of a similar
purchase in 2015!
Samphire is an award winning smallholding in
Norfolk (near Diss) that rears rare breed pigs and
sheep. From their web site (linked
below) and a piece in the BBC Olive "Food
Hero's" magazine we see that
all their pigs are pedigree rare breed
(Gloucester Old Spot and British
Saddleback), and 100% completely free range.
We also read that Gary Rhodes (of TV chef
fame) had previously said the
sausages he tried were the best he'd ever
tasted. So with statements like these,
it would be a major failing not to try these
83% pork and
mustard sausages, once again now wouldn't it?
Pork and mustard remains a favourite flavour
combination of mine, and if correctly
seasoned can be a lovely tasting sausage.
The troops here do like mustard, but are
bit fussy it seems to which kind of mustard.
As the label still only says mustard flour and
mustard seeds, it's difficult to determine
exactly what's been used here.
The natural skins looked good, although very
fine in the
raw, nicely tied and the
colour of the meat inside certainly looked
appealing. Cooked up (pan fried in a tea
spoon of oil as usual for all our tastings)
the skins certainly behaved OK with no major splits
or bursts, browned very nicely but the skins
where cut a bit close did shrink back.
Last time we noted there was a bit of noticeable lengthwise
shrinkage making the sausages appear to be
somewhat "dumpy" in the pan but
not so we would comment on this time.
Weight loss at 15% and shrinkage at 5% is an
improvement on the last sampling, also we
note that the raw sausages are slightly
increased in length from 90mm to 100mm.
The texture was on the soft(ish) side, minced just finer than medium. and the succulence
was pretty good. A good bite and
pleasurable chew. The quality of pork is
there for sure and taste-wise I still liked them,
but the troops said again that the mustard
wasn't the same "spice" as say a shop mustard
would give, so we're not sure if everyone
will like these. One of the troops produced
a pot of Dijon from the fridge to prove the
point...sorry about using that but no
Coleman's English was mixed up...
However that aside, a good well made
sausage, albeit still a bit pricey at £10.50/kg
which keeps these in the
premium sausage territory. Again we're not
wanting to appear to be knocking the
product, as we know production costs need to
We tried them ourselves with buttery mash,
onions, peas and thick gravy...with which they
worked pretty good...and with the second
pack...they worked really well in a sausage
toad. You really should try
them yourself and let us know what you
Samphire (Tibenham) - Pork & Mustard
2016 / Jan 2019)
100x28mm before cooking, 90x28mm
60g before cooking, 51g after.
That's a shrinkage of approx 5% & weight loss of approx
6 sausages in a 360g pack £3.78
Pristow Green Lane,