
I’ve chosen Bowers’ Traditional Norfolk Pork Sausages as the first banger to go under the microscope and into the frying pan for three reasons:
1 - Bower's is the closest butcher my home here in Norfolk,
2 - The “default” sausage we’ll be trying will be of the pork variety, and therefore,
3 - A Norfolk, pork, sausage has to be the starting point.

Meat Content:No “official” figure from the butcher, but this sausage is Very Meaty. You need to bite into it, which marks it out as a solid piece of dead pig!
Flavour:Delicious! There is a major amount of pork in this sausage, and it is backed up with a spicy additions from the maker. It’s the first sausage to be tested at 2-Sox Towers, and it’s an extremely tasty one. Lovely and porky, and flavoured just so, this is a very good sausage.
Texture:Slicing through a banger and seeing what happens helps define its quality. A cross section of this beauty shows a high proportion of meat and very little filler. When you put a slice in your mouth it tastes like almost solid meat - this may be a defining factor in future tests. Stands the test of Six Piece Slicing without crumbling.
Shrinkage:
Average weight uncooked - 77g
Average weight cooked - 59g
Shrinkage - 23%
Value For Money:These sausages cost £6.60 per kg. As these are large bangers, that works out at 51p each. The excellent flavour makes these sausages Well Worth Every Penny.


1 comment:
Great opening test! I like the shrinkage data - significant - and the Six Piece Slicing test is clever!
As to the banger itself: yum!!
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