Every time we have some pigs from our farm we always make some into sausages, which we freeze fresh so we always have some in stock. We will send these out frozen so put them straight in your freezer and thoroughly defrost before cooking. Don’t prick them or they will burst! Cook them slowly and serve with mash or maybe use them as a base for stews or as a part of a fry up.
Our standard contain some garlic, leek and parsley as well as a little bacon and were inspired by a trip to the Pyrenees where we saw some really good producers and small farms. We put no rusk at all in these and are really quite militant about people who do. Yes you can achieve a softer mouth feel but I like a juicy coarsely ground sausage without deadening the flavour with a load of doughy rubbish. Don’t believe the butchers who tell you it is to bind the sausage (a common excuse)-it’s not – it’s to cheapen them
We also sell our bacon and hams on this page which we make by dry salting loins, bellies, and legs, then pickling them for six weeks in a mixture of molasses, stout, herbs and spices. (These are temporarily unavailable, but will be back soon, so keep a look out!)
THE METFIELD SAUSAGE
Our standard pork sausage is anything but standard. We use coarsely ground pork shoulder, some belly and some of our own smoked bacon for the meat content, and season it with mace, coriander and pepper and thyme as well as a little roasted sweet garlic and some leek and parsley. Available by the kilo, we make these fresh and then freeze them as we use no artificial preservatives so that you receive them in the condition they were in the day we made them. We generally use Large Blacks or a Large Black cross for these as the fat content is just about perfect.
Please note that this product is frozen and will contain 6 large sausages.
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