Musk's - Pork with Colman's Mustard - Part 1

 Reviewed by our Hertfordshire correspondent Anthony Gascoigne (@AGascoigne77)

Colman’s mustard! What better condiment to put into a banger and being a total yellow mustard lover, I couldn’t wait to break open the bright yellow packaging and get some cooked up for dinner.

On first inspection the sausage had a faint pale-yellow tinge and mild mustard aromas which gave suggestion to the fire which lay within.

So which cookery method for these perfectly formed bangers I asked myself. Summer, BBQ vibes entered my head and swiftly left after the first heavy rain shower. So back into the kitchen and out with the frying pan, my own preferred cookery method for the humble sausage.

With an allotment full of potatoes and spring onions I thought sausage, champ potatoes and some rich onion gravy, after all my go to condiment to support this dish is always the mighty Colman’s mustard. No pressure then Musk’s I thought.

Setting the pan on low the sausages browned nice and evenly with no visible shrinkage at all suggesting some high-quality pork content. It’s always nice when the skins don’t split or burst, and these Musk’s sausages did not disappoint.

So, to the tasting and I should mention at this point that this was a tasting of two very different halves. On one side myself, a total mustard freak, stronger the better and only satisfied when tears are rolling from my eyes. On the other, my wife Adel, the total opposite with a very much finer palate and sensitive to the very suggestion of heat and spice. Together we picked up knife and fork, chinked wine glasses and dug in.

First thing to register was how soft the sausage was, no less meaty than I like but certainly a well-blended filling and the skins are a perfect balance of being robust enough to not split, yet soft enough to not need a second person to do the chewing for you. And then came the flavour, what’s that I sensed, yes, the delicate underlying flavour of that yellow, golden wonder stuff known more commonly as Colman’s mustard, Liquid gold some may even say. And it was at this point our thoughts differed. Whilst Adel reached for the glass with a slight sweat on her brow, I was waiting for that nasal punch of mustard I so love. But this was something more refined and restrained. Certainly, with the unmistakable flavour but something perhaps the masses, even those strange non mustard lovers out there, will enjoy. Clever blending Musk’s you obviously know your sausages. And besides commented Adel ‘you could always have some more Colman’s on the side to fire it right up”. So, I did.

Many thanks Musk’s and Colman’s for creating a mustard sausage with a satisfying hum of heat for the masses. Delicious!

Musks - Marmite - Part 4

 By our Lincolnshire correspondent Nikki (@nikki_inthesun)

Do you believe in fate? I do. Several months ago I stumbled across Rate My Sausage. I did guffaw in a very childlike manner until I realised this guy was serious about sausages! Who doesn't like a good sausage? I started following them and very quickly found myself one of the testing team. First it was Pigs in Blankets then it was Plain Pork Sausages. I couldn't believe my luck when I was asked if I wanted to test the Marmite Sausages from Musk's. I was probably slightly too excited at the prospect of having sausages delivered by courier (lockdown has got to us all right?)

There were very mixed emotions in the house about these. I've always frowned upon all the brands that have partnered with Marmite, don't get me wrong I'm very much on team 'love it' but some combinations just don't work. A point which has been reminded to me often by my eldest child. Out of principle he refused to try these bangers. Well more fool him, it just meant there were more for me.

You'll have already gathered here that I approve!

The packaging was simple, smart and left you in no doubt what you were about to eat.

The raw sausages looked much nicer than I had anticipated. There was a lot of scope for a Marmite sausage to be a very peculiar looking item.....

I decided I was going to make a sausage butty I didn't want to give these any place to hide. I read the cooking instructions and opted for the frying method. They cooked really well and only one sausage split slightly. There was only a very small amount of fat that came out of them and they didn't shrink during cooking. All good signs in my mind.

Again for the interests of not masking the flavour I ate the sausage butty naked. No! The butty was naked not me! I omitted the usual brown sauce.

The blend of flavours was perfect. The pork was really, really tasty. The Marmite was just the right amount. Not overpowering but you knew for sure what you were eating.

One of the teenage testers let out a sound of joy at the first mouthful. Yup you read that right, a teenager was happy!

We did all comment that the sausages were sticky, we all found ourselves lacking our teeth clean. This is not a complaint it was a sausage that kept on giving.

So yes these Marmite Sausages are a definite hit. I don't even have to worry that no one near me stocks them as you can order online and have them delivered to the door. They arrive in fantastic packaging which kept them at a desired temperature. I've even kept the packaging to reuse.

Highly recommended!

Musks - Marmite - Part 2

By our Essex correspondent Steve (@Essexbeano)

First impressions were of a solid heavyweight sausage , they look big and meaty as soon as the cone out of the box. The marmite is not really apparent until they start warming up in the pan and the skin takes on a sticky texture as the marmite starts oozing through . Then the aroma hits you and it’s unmistakably marmite , at the end of cooking there was very little fat in the pan , good meat content. 

Flavour was as you’d expect .. marmite.. quite strong but not overpowering, very nice and kind of tangy, like a quality beef sausage.

Texture was non greasy, almost crumbly with a sticky residue of marmite , quite unique and luxurious. 

Overall it was a taste sensation, my 15 year old daughter also gave it the thumbs up. I would like it more as a dinner sausage than breakfast, it would be superb in a mixed grill with a couple of chops , grilled tomato and peas, maybe a drop of Tiptree brown sauce on the side.