Simon Dennis (Sawbridgeworth)
our local butchers has been very handy
during the recent lockdown, and it was
whilst a recent "one in / one out" visit (as
to be expected to be honest, it's a small
shop) we noticed that they were now offering
a few more flavours of sausage delight
Simon's butchers shop has been here in Sawbridgeworth
for as long as I can remember and is well
respected. Like other customers if we want a
particular cut of meat for a special
occasion or a decent turkey for Christmas
lunch, we know we can buy such and ask
advice too on the best way to cook.
Add to that Simon's been making sausages in all that
time by the traditional tried and tested
methods too and knows how to make
proper sausages. So introducing
additional flavours, when he's said to me
before that he was sticking with "traditionals",
he must know what he's doing. Let's
have a look at these MOROCCAN sausages then.
75%+ pork meat content, not too tightly packed, just how we
like them here, and of course, natural
skins. So the flavouring? Simon told
us that the flavour mix he used for these
was from Lucas Ingredients, who we find are
a well established company based in Bristol
producing a very wide range of flavourings
for the trade since 1926...and there's me
thinking (dreading) there was loads of fresh
apricots, apples and sultanas being diced up
ready at the back of the butchers shop and
being piled in to the mix!
I'm really not personally all that on fruit
sweetness with meat to be honest. I
know the troops don't mind, but I was a
little anxious about what taste these would
have. In the raw there wasn't much of
an aroma about them, a good looking BIG
and warming up in the pan there wasn't much
evidence either that these would be
"fruity". As they cooked through
though you could make out a slight sweetness
but definitely not over the top.
The skins browned really nicely, and looked
as if they hadn't shrunk much at all. A
little perhaps lengthwise, but still a nice
plump banger. Very little oil left in the
pan is always a good sign that the fat
content of the meat was very much under
Texture-wise we had previously noted a slight difference to
the plain porks that we have tried before
with them being perhaps minced a tad finer producing closer
texture with a very good bite and chew.
These Morrocan's follow a similar method.
slightly firmer feel to them we thought which we liked.
Now taste-wise. I needn't have been
concerned because although these sausages
have a sweetness, they were definitely not
over the top and in fact we all liked them.
We failed though to make the "eaten cold later on"
test as they all went in one go in a sausage
and mash supper, they were that good!
An excuse to buy some more then perhaps.
Simon Dennis (Sawbridgeworth) -
before cooking, 135x30mm after.
104g before cooking, 98g after.
That's a shrinkage of approx 10% &
weight loss of approx 6%.
8 sausages (Doh...I will check next
time I call in)
Dennis - Family Butchers
2 The Square,