We've
lived in the attractive and historic market town of Newark for a year
now and still haven't reviewed the local sausages. This obviously had
to change so the plan is to tour the proper butchers in the town over
the coming weeks - there are quite a few of them - and rate their
bangers. First up are the pork and black pudding sausages from
Richard's Quality Meats.
Richard's
is a small but attractive shop, kept spotless as you would hope. They
carry a huge variety of sausages so pretty much any palate can be
accommodated. During the summer months they also offer a good range
of BBQ packs, and judging by the reviews already online these are
good quality and a good price. One thing not included in these
special packs are their Vesuvius sausages, made with Indian fire
chillies, specially developed by Richard to shoot down in flames
(literally) those “I can eat any amount of spice” annoying kind
of BBQ show-offs. Wow, they are hot, I was fortunate enough to try a
couple and they are not for the faint hearted. If you like a spicy
banger but one that won't set your eyebrows on fire, try the Three
Amigos variety, made with three different chillies and peppers.
But
those sausages are for another day. How did we rate the Pork &
Black Pudding variety? Read on sausage fans...
Where
To Find Them:
Tucked
away up a small back passage in the middle of Newark is where you'll
locate Richard's Quality Meats. The actual alley is called Clinton
Arms Court, but if you can find Wilko's you're in the right place. Or
if you're in the market place look for Barclays bank and head to its
left.
Opening
Hours:
Monday
– Closed
Tuesday
– 0800 to 1600
Wednesday
– 0800 to 1600
Thursday
– 0800 to 1600
Friday
– 0800 to 1600
Saturday
– 0800 to 1530
Sunday
- Closed
Stanwatch:
There
are always a few Stans and Stanettes busily beavering in the
background in this shop, properly turned out in whites, and all
friendly and welcoming.
Flavour:
The
pleasantly savoury flavour is well balanced between the two main
ingredients. The pork is obviously good cuts, the opposite end of the
quality spectrum to the pork we found in last week's Co-op review.
You can see the nuggets of black pudding in the filling and it's a
traditional accompaniment to sausages on the Full English plate. They
go together like Mork and Mindy. Or salt and vinegar. Or Colleen
Rooney and Rebecca Vardy. Oh, hold on....not that last one. This is a
tasty sausage.
Texture:
Very
good. Take a look at the “sliced” picture. Here at RMS we like
our sausage fillings chunky and lumpy and these bangers are a pretty
good attempt. Again, look at the Co-op variety from last week,
there's really no comparison. It's like parking a Lotus next to a
Datsun, one is hand-made by an individual who really knows and
understands what they're doing, the other mass-produced on a
production line. The skins are natural, as they should be. A proper
casing really adds something to a sausage, the snap/crack when you
cut them, and the effect of the frying pan heat tends to bend and bow
them in interesting and unique ways. Ever wondered why low quality
products like Richmonds sausages retain their perfect straight shape?
It's because the collagen skins don't react in any way, except maybe
disappearing completely. You can't say the same for this particular
sausage.
Vital
Statistics:
Average
Weight Uncooked = 73 grams
Average
Weight Cooked = 58 grams
Meat
Content = 75 %
Value
For Money:
We
got a special deal here but going by the book the cost would be £5.21
for 8 sausages weighing 582 grams. This works out as £8.95 per kg
and 65p per banger.
We
rate this as good value for money.
The
"Aah, Bisto" Factor:
Wonderful
aroma as these were frying in the pan, filled the house and made me
feel impatient to eat them, always a good sign. I do feel sorry for
people who cook sausages in the oven, they're missing out on the
great, traditional smell of frying bangers...
And
Finally, Esther:
To
paraphrase the great John Motson's iconic commentary on a Tony Currie
goal, this is “A quality sausage from a quality butcher.” Buy
some!
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