Friday, 21 August 2015

Friday Sausage News - Fruitpig Company Ripping Up The Black Pudding Map!

In case you didn't know, here at Rate My Sausage we ae huge fans of the splendid Fruitpig Company. The quality of their sausages is simply incredible, and they have won our Sausage Of The Year award multiple times. But they don't just make sausages....


You MUST try their black pudding! It is bloody gorgeous. But don't just take my word for it, read this article by acclaimed food writer Andy Newman. BLACK PUDDING ARTICLE


Please spread the word and feel free to spread Mr Newman;s article as far and wide as you can....



Tuesday, 18 August 2015

Powters - Newmarket - Scrumpy Pig Sausage



Newmarket is synonymous with horses. Therefore Tesco burgers. And of course sausages. The famed Newmarket sausage holds a proud PGI (Protected Geographical Indication) and Powters have made them for yonks and yonks. Incidentally, how much time is in a yonk? Is it umpteen years? If so, how many is umpteen? Maybe it's even donkey's years? If you're reading this in America then you probably have a blank expression on your clock, and it is definitely time to stop calling the lazy language you speak "English". S'up dudes?


We have reviewed Powters' products twice before, with variable results:



The marketing has been upgraded since then, but has our opinion about the sausages? Read on....


Where To Find Them:
Powters' shop is found in Wellington Street in, ummm, Newmarket. This is just off the High Street, at the corner of the market square. I really must arrange a pilgrimage to this sausage-y shrine soon. If using a SausNav, type in CB8 0HT. If you want to browse them go here: POWTERS WEBSITE

Stanwatch:
We received these bangers by mail, so obviously no Stans were on display. If you don't know what we mean by "Stans", read back a few reviews to find out!



Flavour:
Hotter than expected, quite peppery. Lovely warm juiciness for a Friday night tea. The cider is not really there for me which is a slight disappointment. But later slices had more of the cidery taste, so obv started at the wrong end of the banger! A nice rather than fabulous flavour experience.

Texture:
The chop is medium coarse, pretty good. When you try to "squidge" it through the tines you can do it, with some effort, but the filling closes ranks and seems to bind up again. The skins are natural but not overly snappy. These Powters sausages break up delightfully in the mouth though, proper job!



Vital Statistics:
Average Weight Uncooked = 68 grams
Average Weight Cooked = 54 grams
Meat Content = 72 %


Value For Money:
£x.xx for x sausages weighing xxx grams. This works out as £x.xx per kg and xxp per banger. Umm these were review samples so I have to confess that no money changed hands, hence the X's that are contained in our blank review template. But, using Powters' online pricing, and extrapolating the result (impressed?) we can offer up the following hypothetical stats:

£3.39 for 6 sausages weighing 408 grams. This works out as £8.31 per kg and 56p per banger.

We rate this as good value for money.



Junior Sidekick's Three Word Verdict:
No Sidekick so no Three Word Verdict.


The "Aah, Bisto" Factor:
Oh goodness, a fantastic aroma wafts from the kitchen and makes your mouth water. Opal Fruits have got nothing on these sausages....



And Finally, Esther:
I enjoyed the Scrumpy Pig sausages. Double the cider would be good, but still a decent banger at a decent price. Not our favourite in the Powters range - which we will be reviewing in great detail in the near future. Watch this space!

Thursday, 13 August 2015

Re-Reviewing The Worst Of The Worst? You Decide!




It's been a while since we took a look at some of the budget-end bangers, and who knows, they may have improved drastically in the meantime? So we're running a poll to find out which of the terrible cheap trash you would enjoy us re-reviewing.





The choices are in the box at the top right of this page - you may vote for as many as you wish.


And to help you choose, here are links to the original reviews. Good luck, you'll need it:












What a line-up!



Poll closes 29 August, vote now!

Tuesday, 11 August 2015

E H Prior - Dersingham - Traditional Pork Sausage



We first rated E H Prior's Traditional Pork sausages five years ago, when Rate My Sausage was in its infancy. How things have changed in the half-decade since then! Back then we wrote thusly : 2010 Review   So, how do things compare? I was hoping that my previous opinion and the stats would be pretty similar, which would indicate that Clifford (the Boss) is still using the same recipe and ingredients.


Where To Find Them:
In 2010 we bought their sausages from the shop on Saturday Market Place in beautiful downtown King's Lynn. Since then they have relocated and now run two shops, one in the farm shop beside Knight's Hill roundabout in KL, the other behind the church in Dersingham. And that is the shop I visited last Saturday morning.

Gosh, what an incredibly busy place! This must surely be a very good sign. The queue to pay for produce was at least six deep all the time I was there, and I really believe that the uber-polite and efficient young lady bravely operating the checkout deserves an extra tenner for her sterling efforts, even for the short duration of my visit. Come on Prior's, reward where reward is due!

If you're struggling to find them just turn down Post Office Road then turn right at the end and go round the corner. For you modern people who can use gadgets the postcode is PE31 6GZ. Apparently you can program this into a CatNav and the car will drive itself to the destination. Fascinating. George Orwell didn't mention that one.


Stanwatch:
As well as the fragrant Clifford Prior beavering away behind the butchery counter there were multiple Stans on display. There has to be, the meat products are literally flying off the shelves. Stans range from large and jolly to surly and curmudgeonly (sp?). And as I already stated, the Stanette on the till is super impressive.


Flavour:
The pork is sweet and decent, and more-ish. Seasoning is adequate, not dominating the meat. As a Traditional Pork banger you won't expect whistles and bells, but the basics should be executed nicely. And they are. A pleasant mouth-feel. (Bonus points if you can identify the TV show that "mouth-feel" is shamelessly stolen from).

Texture:
Loosely bound together, which is good, and the coarseness of the filling is "medium". Skins are good, quite snappy. In summary, good texture. MILES superior to anything you'll find in the supermarket.


Vital Statistics:
Average Weight Uncooked = 61 grams
Average Weight Cooked = 51 grams
Meat Content = Dunno % SORRY! As five years ago the figure wasn't displayed and I didn't ask. What an amateur.

Value For Money:
£2.46 for 6 sausages weighing 365 grams. This works out as £6.74 per kg and 41p per banger. We rate this as excellent value for money.


Junior Sidekick's Three Word Verdict:
JS was not around to deliver his opinion.


The "Aah, Bisto" Factor:
These sausages do smell bloody lovely when cooking. I reckon our old-fashioned approach of frying maybe accentuates the aroma? Dunno. Any experts care to comment?


The Imaginatively Titled Next Day Cold Sausage Test:
I liked these bangers better when I ate them cold the next day. They bound together better as the fat cooled and they presented a solid chunk of tastiness. We used superb Calon Lan sauces to dip into. All three were good, with the horseradish proving to be an absolutely divine combination with Prior's cold sausages. The horseradish was a nose-runner if you dare to taste too much though. The scotch bonnet jam is bloody lovely but don't be scared by the name. The flavour is sweet and tangy, not blisteringly volcanic. The red mustard is actually the hottest of the three, and my notes say "dark and sinister flavour". Still tasty though.

And Finally, Esther:
A rather good sausage, but not a great sausage. The pricing means that you really should visit and try some for yourself!



Friday, 29 May 2015

Fruitpig Company - Creake Abbey Farmers Mrket - Rare Breed Pork, Apricot, Red Onion & Ginger Sausage


The Fruitpig Company, where to begin. I really ought to put my cards on the table before going any further, and state that the sausages made by Ace Butcher Matt Cockin are the best quality, and have been my personal favourites, since Rate My Sausage began. They won our Sausage Of The Year awards in 2010 and 2012 and have been the only bangers that moved us to poetry. With this in mind, if you're hoping for one of our more acerbic trashing-type reviews you "probably" won't get what you want. But then again....



Where To Find Them:
As with all this series we found The Fruitpig Company at Creake Abbey Farmers MarketIn the tin shed at the far end to be precise. Their stall is jam-packed with porky goodies. As well as at Creake Abbey you should be able to find them at many excellent food outlets around our area, click here for an up to date list.


Flavour:
There's a great mix of flavours here, which varies by the forkful. Just ogle the photos, large chunks of quality ingredients mean that each mouthful is different and very enjoyable. To compliment the great flavours the juiciness of the pork wraps the whole package up perfectly, and adds a sparkly little bow on top. I was hoping that the ginger would be more prominent but it seems to have gone for an early summer holiday, which is a surprise and a bit of a shame. Overall a lovely spicy and sweet mix.


Texture:
Soooooo meaty. Quality rare breed pork makes the filling chunky, bordering on knobbly. Or gnarly. You certainly can't squidge these sausages through your fork - try it and the sausage laughs mockingly in your face, and returns almost to its original form. Our one word summary for the texture - Manly!


Vital Statistics:

Average Weight Uncooked = 72 grams
Average Weight Cooked = 48 grams
Meat Content = 75 %


Value For Money:
£4.00 for 6 sausages weighing 433 grams. This works out as £9.24 per kg and 66p per banger.

We rate this as fabulous value for money. 

Before we came back to re-start RMS I asked 
around a lot of people what they thought we should do with the pricing and cost side of things. The overwhelming feeling was to comment on the value for money, whether the product was worth the price, as opposed to simply reporting on the actual cost in pounds, shillings and pence.


Junior Sidekick's Three Word Verdict:
As so often when Fruitpig sausages are on the table, JS was coincidentally not around. Purely down to bad luck, obv. Nothing to do with the fact that I WILL NOT share.


The "Aah, Bisto" Factor:
The notes say "open pack and WOW! So deelish smelling. When cooking smell so F good!" So you can take that as a positive olfactory endorsement.


And Finally, Esther:
I love these sausages. They're of a quality you will struggle to find anywhere else. But they're not my favourite Fruitpig sausage. And writing that seems a bit odd. I was going to go with the "how do you choose which of your children is your favourite" line, but Fruitpig bangers sont les enfants terrible du Coquin. So I'll re-visit a theme from a previous review, and christen Matt Cockin as the Van Dyke to Lisa Scothern's Andrews. Truly the sausagey Dick to the practically perfect Julie.