The
combination of 40% pork and 40% beef
really do
provide a wonderful meaty balance,
but then add some bread crumbs and
mustard plus a
few bits of spinach leaf too and
what have you got?
You've got a stonkingly good
sausage!
The excellent
quality skins
cook up and brown really well.
The texture is medium,
retains quite a succulence and the
feel in the mouth as you bite is
blooming good. See the image
of sliced sausage below...
We were so impressed with these, we
gave a pack to senior family members to try
and to give us their own views...all
they said in a slight Suffolk lilt
was "those sausages were bootiful".
So a result all round then!
A very well made
and balanced sausage that hits the
top of the charts.
Jason Drage of the Churchgate
Sausage Company certainly knows his
stuff when it comes to sausage
making. You've just got to try
these.
Churchgate (Old Harlow, Essex)
- Pork, Beef & Mustard
(Feb
2013)
Here's the
sample details:
110x30mm before cooking, 105x30mm
after.
83g before cooking, 79g after.
That's a shrinkage of 5% & weight
loss of approx 4%.
6 sausages in a 500g pack £4.49
(£8.99/kg)
You may also like to see:
Churchgate - Toulouse
Churchgate - Sweet Italian
Churchgate -
Classic Pork
Churchgate - Chicken Kiev
Churchgate -
Lamb Merguez
Churchgate - Leeky Streaky
Churchgate - Beef & Guinness
Churchgate - Pork, Bacon & Cheese
Churchgate - Chipolata
Churchgate - Sawbo Banger
Churchgate -
Loukaniko
Churchgate - Naga Chilli
Churchgate - Pork & Marmalade
Churchgate - Harissa
Churchgate - Bratwurst
Churchgate - Boerewors
Churchgate - Beef Chipolatas
Churchgate - 5 Chilli
Churchgate - Pork & Marmite
Churchgate - Pork & Goats Cheese
Churchgate - Coarse Italian Pork
Churchgate - Red Pepper & Chorizo
Churchgate - Lincolnshire
Churchgate - Pork & White Pudding
Churchgate - Light Pork
Churchgate - Chilli Roulette
Churchgate - Pork & Ale
Churchgate - Directors
Churchgate - Nduja
Churchgate - Pork & Sloe Gin
Churchgate - Venison & Sage
Churchgate - Special Hot Italian
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