In Praise of a Good Sausage

Quite what Craig Revel Horwood has to do with sausages, I shall never know, but aside from being a judge on Strictly Come Dancing, he has been chosen by lovepork.co.uk to be the master of ceremonies for
British Sausage Week (1-7 November 2010).

This week is dedicated to all things sausage. Sausage, that's a word that has me collapsing into a fit of giggles if I have to say it a few times,
I suppose that's what being British is all about. The numerous references in episodes of Blackadder, make it even funnier, especially when enunciated by the magnificent Stephen Fry as Melchett.

On a more serious note, British Sausage Week's aim is to make us all aware of how British pork is the best and encourages us to support our own farmers and producers by buying quality sausages.

There are many regional sausages throughout the British Isles that use traditional recipes that go back many generations.
There's the long coiled Cumberland sausage which is meaty with a coarse, chunky texture and black pepper giving a spicy bite; The Lincolnshire sausage, an old fashioned favourite scented with sage; West Country ones with pork and apple and maybe a touch of cider and Oxford sausages that contain veal, as well as pork. These are just a few of the many varieties made and the list continues to grow as producers experiment with different flavour combinations.

I can't resist a nicely cooked sausage. They should be cooked carefully over a medium heat so they cook slowly allowing the outside to gently caramelise so it becomes slightly sticky and the inside should be juicy. Don't have the heat too high or the sausage will burst and definitely do not prick them, this will make all the tasty juices escape.

In July, earlier this year I went to the Samphire smallholding open day in Norfolk, where Karen Nethercott opens her doors to visitors, showing them how she rears her rare breed pigs. They have a wonderful natural life with space to roam outside, enjoying the fresh air and wallowing in the mud. Her English Saddleback pigs are reared slowly which gives their meat a superior flavour and contributes to some truly wonderful sausages.


On my visit I bought some of the sausages which I put in my freezer awaiting their appropriate outing. They were "The Samphire Sausage",
they have a lovely texture, not too tightly packed – which can produce an undesirable bouncy feeling – but quite light and crumbly. They are seasoned with ginger, mace and nutmeg for a warming background, against which, lighter, fresher notes of sage, onion and coriander, sit happily.

I served them with potato and parsnip mash and some caramelised shallot gravy, just perfect for celebrating British Sausage Week.

For more information on British Sausage Week visit the website: www.britishsausageweek.co.uk
If you're interested to know more about Samphire's sausages visit their website: www.samphireshop.co.uk
Photos: ©childsdesign 2010

Samphire Pie Heaven

To be obsessed with pie is to be quintessentially English. There's nothing more pleasurable than sinking your teeth into something moist and meaty encased in good pastry.

At the Letchworth Food Festival, I had the pleasure of meeting Karen Nethercott from Samphire who has two award winning food shops in Norfolk, one at Blickling Hall and the other at Wymondham.
I had read about her fantastic pork pies and was eager to try them for myself. They looked very appetising and homely all piled up on her stand and were proving to be very popular with visitors to the festival – I spotted a good few people eating them on the go. I'm glad I bought some when I did, as Karen later told me she had sold out by 11 O'clock!

The pies are terribly good, I particularly like the one with onion marmalade, but the plain is equally superb.
On the initial bite, the pastry is so crisp and crunchy and just melts away in the mouth leaving the rich pork meat to tantalise the taste buds. Gosh these pies are good – stuffed to the brim with moist, tender meat and just the right amount of jelly.

What makes the pies all the more outstanding is that you know where the meat has come from – Karen's smallholding to be exact. Her rare breed British Saddleback pigs are allowed a natural life as possible, roaming around outside, doing what pigs do. The combination of fresh air, sunlight and lots of hugs and cuddles makes the pigs very happy indeed. I wholeheartedly believe, if you're going to eat an animal then at least give it some love and respect.

Samphire also make a range of sausages using their own seasoning mix, theres no nasty stuff like flavour enhancers or colourings, just good honest pork, herbs and spices.
The whole approach to producing local and ethical food is very important to the people of Samphire and this has been recognised by the RSPCA who have given their badge of approval.

Well, Samphire get's my approval too, and when I'm back in Norfolk, I'll be making a special trip to stock up on more pies and sausages.

To find out more about Samphire and buy online visit the website:
samphireshop.co.uk

Featured on The Artisan Food Trail

Note: This article is now published on the Norfolk Holiday Guide website

Animal photos from Samphire website Photos: ©childsdesign 2010