Nov 9, 2014
On the last day of 'British Sausage Week', I'm serving up this string of evidence to my sausage obsession. I took the sausage making course at The Ginger Pig butchers in London, a fine supplier of 100% organic pork, and lovely folk. I always knew that sausages get a bad rep, and made correctly are nothing but goodness, but this allowed me to fully appreciate that. The meat is top grade, with just enough fat to bind and keep them juicy. Then just your chosen flavour, which here was garlic, fennel, salt and pepper. To be honest, you don't need to actually make sausages to find this out, but a fun and delicious way to find out... Check out my animated film 'SAUSAGE' for some more obsession with this food… http://sausagefilm.net
