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Buccleuch Pork, Chilli and Honey - Posted
on
Thursday, 2nd August 2007 at 21:00
An absolutely first rate sausage which we were very impressed with and would highly recommend.
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Heal Farm Sausage with Cheese & Chilli - Posted
on
Monday, 30th July 2007 at 00:00
This is the best smoked sausage we have tasted.
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The Smoking & Curing Book - Posted
on
Thursday, 26th July 2007 at 00:00
Another classic from Paul Peacock and Farming Books and Videos
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Rothbury Family Butchers part II - Posted
on
Wednesday, 16th May 2007 at 00:00
Pork, Stilton and Cranberries - another beautiful sausage with a perfect blend from Rothbury Family Butchers.
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Rothbury Family Butchers - Posted
on
Monday, 23rd April 2007 at 00:00
Every once in a while a butcher comes up with something a bit special which takes sausage enjoyment one step further. Rothbury Family Butchers have done just that with their sausage starter pack.
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Waitrose Lincolnshire Sausage and whole grain mustard crisps - Posted
on
Thursday, 22nd February 2007 at 00:00
Something we don't often talk about and something which might help the veggies out there missing sausages?
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The Sausage Book - Posted
on
Tuesday, 30th January 2007 at 00:00
This excellent book by Paul Peacock takes you through sausage making step by step.
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The Beer Club of Britain - Posted
on
Tuesday, 30th January 2007 at 00:00
If like many of us you've been enjoying an alcohol free start to 2007 we've found the perfect February tipple
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Powters Pork and Ale - Posted
on
Wednesday, 30th August 2006 at 00:00
A perfectly balanced East Anglian gem from Powters!
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Sausage Making DVD - Posted
on
Friday, 28th July 2006 at 00:00
A sausage making DVD, a first as far as we can tell. Made by the folks at Sausagemaker UK.
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Polish sausage - Posted
on
Thursday, 27th July 2006 at 00:00
These gems came from Mettricks and were very tasty
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Chippolatas - Posted
on
Thursday, 27th July 2006 at 00:00
Meat Inn chippolatas
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Gloucester Old Spot - Posted
on
Monday, 31st July 2006 at 00:00
An excellent, classic sausage from the Bristol Sausage Shop
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Lamb, Mint and Apricot - Posted
on
Monday, 31st July 2006 at 00:00
A winning combination from the Bristol Sausage Shop
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Buffalo - Posted
on
Monday, 31st July 2006 at 00:00
A first at trying Buffalo for us and one that has us hooked.
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Lamb and Rosmary - Posted
on
Monday, 31st July 2006 at 00:00
A winning combination from the Bristol Sausage Shop
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The Lucifer - Posted
on
Thursday, 27th July 2006 at 00:00
Another excellent sausage from the Bristol Sausage Shop
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Pork and Smoky Maple - Posted
on
Thursday, 27th July 2006 at 00:00
A great combination from the Bristol Sausage Shop.
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Beef and Horseradish - Posted
on
Thursday, 27th July 2006 at 00:00
We had not tried any of Cratfield Beef's sausages but got the chance at the Stradbroke Business and Enterprise College Monthly Farmers market.
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Gloucestershire Old Spots Pork Sausages - Posted
on
Sunday, 2nd April 2006 at 00:00
These beauties came from Highways of Rickinghall and I was delighted to see the varied sizes giving away their handmade pedegree.
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Is this the end of the couch potato? - Posted
on
Vivaldi Potatoes reviewed: lower carbs, lower calories...find out if this meant lower taste.
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The Traditional Oxford Sausage - Posted
on
Sunday, 6th November 2005 at 00:00
Described by Mrs Beeton as the
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Somerfield cumberland rings (from the hot counter) - Posted
on
Monday, 24th October 2005 at 15:26
Most supermarkets have a hot counter these days many offering something that resembles a sausage
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Bundaberg Brewed Drinks - Posted
on
For those wishing for a refreshing change from the normal alcoholic sausage accompaniments Bundaberg have something for everyone.
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Organic beef and garlic Sausages - Posted
on
Monday, 25th July 2005 at 09:25
A new flavour for us and absolutely fantastic
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Wild West Beef Jerky - Posted
on
How have I reached the age of 26 without having tried jerky...
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Sausagemaking.org home sausage making kit - Posted
on
Monday, 4th July 2005 at 08:05
Sausage making at home has suddenly become very simple...
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Shaken Oak Mustards - Posted
on
Monday, 9th May 2005 at 14:49
Once in a while someone comes along and creates something which is truly excellent and worth shouting about...Shaken Oak have created such a thing
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Dabber Sizzler - Posted
on
Sunday, 3rd April 2005 at 08:44
This is one of the best examples as to why the sausage has survived the test of time
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The Big Bang - Posted
on
Sunday, 16th January 2005 at 16:42
The Big Bang exists as a conscious reaction against pseudo-gourmet frippery.
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Sausages in Andalucia, Southern Spain - Posted
on
Friday, 31st December 2004 at 07:43
The pigs of Andalucia also contribute to the making of sausages, with red chorizo and black morcilla being the best-known.
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Behind the scenes at Musks - Posted
on
Tuesday, 25th May 2004 at 19:53
It
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The Renaissance of the Sausage - Posted
on
Monday, 16th August 2004 at 14:41
[An American perspective on the sausage phenomenon]
We are not limited to beer brats, breakfast links, or frozen bulk sausage anymore. Walk into any sit-down Mexican restaurant; chances are they have Chorizo sausage on the menu. Italian sausage has been used on pizza and in baked pasta dishes for years. There are several types of Polish/Kielbasa sausages available from my grocery store. Go to a butcher
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New or innovative sausage? - Posted
on
Monday, 9th August 2004 at 19:57
We want to hear from you!
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Carbohydrate Free Pork Sausages - Posted
on
Tuesday, 29th June 2004 at 10:51
Norfolk, 2004, Another Sausagefans.com discovery. A carbohydrate free sausage. Yes, you did read that correctly, a sausage, which is fully compatible with the Atkin
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Wild Boar Sausages - Posted
on
Thursday, 1st July 2004 at 10:28
I had been looking to try out Wild Boar sausages for a while when I was given the chance by Provender Delicatessen (http://www.provender.net)
and I was suitably impressed.
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History of Musks Newmarket Sausages - Posted
on
Friday, 11th June 2004 at 12:32
Musks opened their doors and welcomed us into history to see why their sausages are in a class of their own.
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