Redhill Farm Free Range Pork - Gainsborough - Pork & Leek Sausage

We have reviewed Redhill Farm Free Range Pork sausages before. And we liked them. Read what we said here - Redhill Farm Lincolnshire Sausage. 

That was four years ago. Has anything changed? I stumbled on their stall at Sleaford farmers' market and just had to re-visit their previously lovely sausages. We had a great reaction and cooperation from Jane at Redhill last time, and wondered if standards had been maintained. It was also interesting to tie in a previously well-reviewed maker with our personal fave variety - pork and leek. So.....read on....

Where To Find Them:

There are a variety of ways for you to find these good producers. 

If you want to visit their very own farm shop using SausNav then use the postcode DN21 3EL. If you use your own intelligence to find places then "We are 3 miles north of Gainsborough, between the villages of Morton and Laughton. From Gainsborough follow red highlighted road as shown on our map. At turn off from Morton towards Laughton we are 2 miles along Laughton Lane. Follow 'Redhill Farm' logo signs on this road'."

Or you can order online here Redhill Online for a delivery fee of £9.95 for orders up to 25kg in weight.

Probably the most fun way is to find a Redhill Farm Free Range Pork stall at a farmers' market. And Redhill Farm can be found at many markets. As of "right now" their website lists the following venues, but maybe give them a call to check:

Brigg – 4th Saturday of the month

Doncaster - 1st Saturday of the Month from May 2016

Gainsborough – 2nd Saturday of the month

Grimsby – 3rd Friday of the month

Humber Bridge – 1st Sunday of the Month

Horncastle – 2nd Thursday of the month

Lincoln City Square – 1st Friday of the month

Lincoln Castle Square – 3rd Saturday of the month

Lincoln High Street – 2nd Wednesday of the month

Lincoln North Hykeham – 4th Friday of the month

Louth – 2nd Friday and 4th Wednesday of the month

Newark - 1st Wednesday of the month

Retford – 3rd Saturday of the month

Sleaford – 1st Saturday of the month

Stanwatch:

Felt a bit sorry for the poor stans stood behind the counter, they looked bloody freezing! Soon be summer....

Flavour:

Simply delicious. Pork and leek is, admittedly, the best way to find a place in our heart, and Redhill Farm Free Range Pork do it beautifully. The pork is light and sweet and high, high quality. The farm rear their own Duroc/Landrace pigs, which are allowed to roam free and behave like, well, pigs. This breeding is reflected in the flavour. Simply no contest with the factory pork of the supermarket. From end to end of these sausages you will find a slightly different flavour with each slice, which is how it should be - no robo-mixer employed. These sausages go PERFECTLY with a lightly fried egg or two.

Texture:

Almost perfect. Crumbly, knobbly, lovely sized "bits" of ingredients. Just tumbles through the fork if you push down on a slice. The pork is coarsely chopped, the leek also rustically prepared, and this texture continues into the mouth. Beautiful mouth-feel (thanks Boyle) and the texture continues to impress as you can taste individual elements as you eat. Take a look at our direct comparison with a recently tested Tesco sausage - which one would you choose? Great work from Redhill. When you put these links in the pan they all cook in their own way, leaving you with a lovely variety of shapes and sizes of cooked sausages - a blatant signpost that these are handmade and individual.

 Vital Statistics:

Average Weight Uncooked = 58 grams

Average Weight Cooked = 42 grams

Meat Content = 85 %

Leek Content = 8% fabulous leekage!

Compared to our review of four years ago these sausages are about 60% of the previous size. And again they did lose quite a lot during the cooking process.

Value For Money:

£2.98 for 6 sausages weighing 346 grams. This works out as £8.61 per kg and 50p per banger. The online shop must offer a different batch of bangers as it lists "6 weighing 500g, for £4.89". It also says "good flecks of Leek throughout" which is completely under-selling them. These sausages ARE well worth the money.

We rate this as very good value for money.

The "Aah, Bisto" Factor:

We noted "Mmmmmmm, fresh and green smell!!! Loved these in the pan til they spat in my face." So.....the aroma is lovely but don't get too close for a sniff.

And Finally, Esther:

Really, really nice sausages. I will definitely be buying some more next time we cross paths at a farmers' market. Suggest you give them a try. Lovely. Thanks Redhill Farm Free Range Pork!

Creake Abbey - North Creake - Pork, Leek & Bacon Sausage

As part of our comeback series of reviews, looking at sausages harvested from Creake Abbey Farmers Market, this week we may be in for a real treat. The sausages are none other than those from Creake Abbey's own Food Hall, produced by an uproariously talented young butcher by the name of Lisa Scothern. It should be no surprise that Lisa's charcuterie skills are so fabulous, as she learned her killer meaty moves from master butchers Ray Smith (River Cottage) and Matt Cockin (Fruitpig Company). OK, not everyone who has ever shaken hands wih David Beckham can bend it like Goldenballs, but Lisa has learned from these Professors of Pork and has the piece of paper to prove it.

When I say "piece of paper" I mean "Degree in Artisan Food Production". This was gained at the School Of Artisan Food in Nottinghamshire, with a major in butchery/charcuterie. This is obviously a very broad subject, as students not only learn how to butcher and process meats, but also "what a fluffer is". Now, unless there's a butcher-specific definition of fluffer, this does seem slightly off-topic? Nevertheless Lisa learned well and set up her own business, "Sherwood Charcuterie". In her own words, "....set up my own business in 2013. My focus was initially on producing great bangers and burgers and cooking at events. I also had a small range of air dried produce. I relocated lock, stock and barrel as I fell in  love with the giant that manages Creake Abbey (all Matt Cockin's fault!!) and we all live happily ever after........My plan is to re-establish a business in wholesaling salami and salumi, once I find a suitable premises locally, whilst keeping a hand in as butcher at Creake Abbey."

Where To Find Them:
The home of this sausage is the food hall at the delightful Creake Abbey Cafe and Food Hall. If you're using your Satnav then type in NR21 9LF. Alternatively find the sausages at Drove Orchards Farm Shop in the gorgeous north Norfolk village of Thornham (PE36 6LS). While you're there head down the lane towards the sea and you may find Junior Sidekick and me crabbing off Thornham sluice gate! Idyllic.

Flavour:
Deep, dark, almost smoky - that was what I wrote in my notes, and before I knew that the bacon included is home-smoked. This is a splendid banger indeed. Just as we like it, each mouthful is a little different which is great to taste and also proof that there is no Mega-Banger X5000 machine pumping these out at a vast rate of knots. The tasty products here are obviously, and superbly, made by hand. You can almost see the thumbprints. Leek or bacon sometimes take centre stage which I particularly admire, and there was the occasional squeak when biting into a larger chunk of the leek. Totally and overwhelmingly delicious.

Texture:
Very coarse and very rough cut. Exactly the way we likes 'em. These sausages are tough to push apart and when you do finally manage it there are large lumps of loveliness tumbling around your plate. Bloody fantastic work. Substantial and  huge lumps of the top-rated Blythburgh pork, big bits of bacon, and what appears to be half a leek here and there - this is Rate My Sausage perfection. Before our recent break from reviewing it became obvious to me that pork and leek was my favourite type of sausage - Oh Emm Jee these bangers have raised the bar, and the enjoyment of eating, to another level. Natural casings are the perfect finishing touch to one of the greatest sausages I've ever had the pleasure of eating.

Vital Statistics:
Average Weight Uncooked = 105 grams (MONSTROUSLY HUGE)
Average Weight Cooked = 92 grams
Meat Content = 75 % pork, and 16% bacon, smoked in Creake Abbey's very own smokehouse. 

Amazingly we were provided with the full list of ingredients, which is a first as butchers are invariably secretive about there bangers. But we're keeping them a secret.


Value For Money:
£6.28 for 6 sausages weighing 631 grams. This works out as £9.95 per kg and 104p per banger.

We rate this as absolutely bloody marvellous value for money.

The Fruitpig Factor:
Lisa Scothern of Creake Abbey and Matt Cockin of the Fruitpig Company are, at the same time, the best of friends and the keenest of rivals. Indeed, Matt is credited (see above) for starting the avalanche of amour that will end in Lisa's forthcoming nuptials, and I have it on 100% good authority that he will be the chief bridesmaid at said wedding. It won't be his first time....

Take It Further:
Right, you have just read this review. And it's feckin' awesome. You want to make your own sausages just like these. Well....maybe you can....

Lisa Scothern is a tutor at the superb Cannon & Cannon's Meat School. Located in Borough Market, London, this place is a meat-lovers nirvana. Check the link, and if it tickles your fancy, treat yourself to an inside track to pork (and more) perfection. You will NOT regret it!



And Finally, Esther:
A Mary Poppins of a sausage - practically perfect in every way.

Oaktree Farm - Norwich Farmers' Market - Rare Breed Pork & Leek Sausage

I stumbled across Oaktree Farm at Norwich Farmers’ Market in February.  (As an aside, this is a super little market which you can find right in front of The Forum in beautiful, downtown Norwich, and is held on the second Saturday each month (except June, for some reason)).  The genial chap beneath the Oaktree Farm stall was the one and only Brian Parkin, who is the ringmaster of the Oaktree set-up along with his wife Jane.  Brian is a truly lovely and fascinating chap, and I thoroughly recommend that you approach him for some fabulous and knowledgeable insight when you see him.  Hope that’s OK Brian?  Tell him Rate My Sausage sent you....

There is a website for your online pork-based browsing pleasure: http://www.sheltonfarms.co.uk/index.html which includes details of the various farmers’ markets where you may be able to meet them.

If you don’t want to visit the website, here’s what Brian has to say about their smallholding: “Oaktree Farm is located on the plain above the Waveney Valley at Shelton Common. The farm itself has been nestling in the landscape for several hundred years, although the house was rebuilt in the late 1800s and has been modernised and remodelled since.

Like most smallholders we raise a variety of rare-breed and native livestock, but we are particularly proud to be home to the Shelton herd of Pedigree Large Black pigs and the Shelton flock of pedigree Wiltshire Horn sheep. In addition to these we run a small flock of Soay sheep, have a couple of cattle and assorted ducks and chickens. Helping us with the sheep are Eve and Sam, our two Border Collies, and keeping them in order are our four (yes, four) cats.”

So, you’re up to speed with who Oaktree Farm are, now read on to find out how we rate their sausages:

Meat Content:

70% according to the list of ingredients.  Rare breed pork carries a reputation for being higher in quality and finer in flavour than yer normal pig meat – would that be reflected in these sausages?  It sure is!  The meat is light and delicate, and pale in colour.  It’s sinew-ey (sp?), you can see the make up of the filling with plenty of decent-sized nuggets of pure high-class pork interspersed with the fragments of leek.  This is chilled-out pork, and marvellous for it.  Less High Street greasy spoon, more Amsterdam coffee shop.  And impressively, there’s the occasional glob of pure fattiness, thank you!

Flavour:

The flavour is subtle, and on the sweet side for a sausage – that’s what you get with pork and leek.  The relaxed and natural rearing process definitely seems to shine through in the taste, which is not in yer face, but more of a delicious porky arm around your shoulder.  The combination of leek and pork is the current Rate My Sausage favourite and Oaktree Farm’s version is seductive, gentle and full of flavour,  These bangers will lure you behind the summerhouse and fondle your taste buds.

Texture:

Very good, nice large lumps in the filling, crumbles nicely.  Good natural skins which almost disappear during frying but have the distinctive kind of squeak when you’re eating.  Filling is soft, moist, bound nicely together.  Altogether, a jolly good offering.

Shrinkage: 

Average weight uncooked - 72g

Average weight cooked - 59g

Shrinkage - 19%

Not too bad on the shrinking scale, which helps towards the following paragraph’s verdict....

Value For Money:

£4.42 for six sausages, weighing 431g - this works out as a price of £10.26 per kg, or 74p per snorker.  This is pricey, so the sausages have to punch above their weight to have any chance of a decent VFM rating.  Rest assured, these are fabulous bangers and I class them as Very Good value for money.  Treat yourself, you will not be disappointed.

The Bisto Factor:

No particular aroma during cooking, which is a slight shame – take care when cooking yours as they went from “not ready” to slightly over-cooked very rapidly.  You may be left smelling a faint burnt aroma.

The Imaginatively Titled Next Day Cold Sausage Test:

Very good when hot, Oaktree Farm’s bangers were simply divine when cold.  Muscly and solid to the touch contrasting marvelously with the delicate sweetness of the flavour. 

And Finally, Esther:

On the expensive side here, but definitely worth it for a treat.  Lovely.

Bowers - King's Lynn - Pork & Leek Sausage

It all started at a butcher called Bowers in the enigmatic market town of King’s Lynn in West Norfolk.  Their Traditional Norfolk Pork sausages were the first ones reviewed by Rate My Sausage - First Ever RMS Review - Bowers.  Dicky and Stan are the men in charge and now it’s time to re-visit their Lynn Road shop in Gaywood and try out their version of RMS’ favourite flavour – pork and leek. (Dicky's the gentleman with snow on the roof below).

Don’t pre-judge though, eh, it’s possible that we might not have liked them.  But there’s another clue....this is the local butcher – SHOP LOCAL! – in which we’re members of the Christmas Club, and we wouldn't join such a scheme in an average shop.  You should certainly join the scheme at your own local meat monger – saving just 50p a week will pay strifelessly for a fabulous free range turkey for your Christmas dinner....and a little more will equip you with streaky bacon and chipolatas for your pigs in blankets too, but sooo much tastier than the pre-formed and tiny affairs you buy from the supermarket (assuming they really ARE pigs and not ponies in blankets, that is).  Junior Sidekick and I already have £13 accumulated, so it's going well.  But enough of this week’s prompt to go local, and on with the sausage review.  Ladies and gents, Bowers’ Pork And Leek!

Meat Content:

84%.  Is there any room for any leek in here?  These sausages are superbly carnivorous, and the pork used is Bowers’ favourite gilts from Blythburgh pork.  After a previous pork and leek review someone cheekily asked where the leeks come from.  Free range or battery leeks?  Raised on sunshine and rain water or turkey twizzlers and Sunny Delight?  Does it even matter?  Maybe it does.  The leeks included here in the Bowers version are born and bred in a field right here in Norfolk.  So both pork and seasoning are local and of good quality, how can these sausages go wrong?  They don’t, and they’re brilliant.

Flavour:

Blythburgh Pork is always a trustworthy starting point for any sausage (indeed, any pork dish whatsoever) and Bowers know how to use that pork to its best advantage.  With the addition of the leek the flavour is sweeter than Glen Matlock’s middle eight in Anarchy In The UK off of Never Mind The Bollocks.  Yes, THAT sweet.  The inclusion of the leek, added to the plus plus size of the sausages means that each one counts as one of your five a day, maybe even two!  Pork and leek is currently RMS’ favourite variety, and these are highly recommended, well-built examples.

Texture:

Bloody Nora!  Chunky, and as solid as Granny’s sideboard.  They weight about the same too, but there are less doillies (sp?) with the sausages.  From the moment the natural skins first snap apart it’s obvious that you’re eating a quality piece of pork produce, backed up with exemplary pork provenance.  Dry-ish, lumpy, great looking when you slice them open, and great looking before you even put them in the pan (have a look at the “uncooked” photo!) you will not regret spending some hard-earned money in this shop.

Shrinkage: 

Average weight uncooked - 78g

Average weight cooked - 66g

Shrinkage - 16%

These are king-sized slabs of porky excellence, and it’s great to report that most of their original mass is still present after they’re cooked.  Good work by the Fabulous Bowers Boys, and very good news for their value for money rating....namely....

Value For Money:

£2.43 for four sausages, weighing 313g - this works out as a price of £7.75 per kg, or 61p per snorker.

The flavour’s superb, texture is superb too, they’re whoppers and remain whopper-ish after frying.  Not cheap, but I’m declaring Bowers’ Pork & Leek sausages to be Very Good Value For Money.

Through A Child’s Eyes:

Young Sam was with his mum on the weekend we carried out this review, but he prefers Bowers’ bangers as part of our fortnightly Full English Sunday breakfast....and has developed a handy ability to differentiate between crap and good bangers AND bacon.  I’m quite proud of this small achievement in bringing him up, as ridiculous as it may sound – he would rather go for properly sourced and well produced meats as opposed to the poorly recovered, processed meat that’s been prominently criticised all over the media in the last week.  Good lad!  He didn't try these cold but would have loved them.

The Imaginatively Titled Next Day Cold Sausage Test:

Increasingly I’m enjoying the cold sausages as much as or even more than the cooked version.  With this pork & leek variety both cold and hot were absolutely fabulous.  Cold these are deliciously sweet and you could slice each one three, maybe even four time, to make sandwiches for your pack-up!  Outstanding....what’s the word....”bigness”!  And they make the Marks & Spencer’s bangers that we sampled them cold alongside look rather pathetic....see?

Opening Hours:

Monday: 0800 to 1700

Tuesday: 0800 to 1700

Wednesday: 0800 to 1700

Thursday: 0800 to 1700

Friday: 0800 to 1700

Saturday: 0700 to 1600

Sunday: Closed

You'll find Bowers' shop prominently positioned on Lynn Road next to a war memorial disguised as a clock tower (see pic) in the part of King's Lynn known as Gaywood.  Best places to park - free - are in the car park of Gaywood library (PE30 4HD) and walk through the alleyway between cafes, or in the Aldi car park (PE30 4QG) which is directly across the road into the town centre - and while you're there buy your milk, Aldi are still selling their four pint bottles for just one quid a pop.  Perfect for your breakfast cuppa while enjoying the sausages!

And Finally, Esther: 

I am a fan of Bowers, the butchers that I consider to be my locals.  And I’m currently in love with the pork and leek variety of sausages.  And my fave local butchers have produced an excellent example of this current fave sausage.  Which is actually rather gorgeous.  You must try some.  MUST, I tells ya!

Edis - Ely - Pork & Leek Sausage

Oh, how sad to come to the end of our Ely odyssey.  We are ending on a high note though, with a return visit to Edis Quality Butchers which you can find on High Street in this pretty cathedral city.  The boys behind the counter were way too busy for me to consider interrupting for a chat, thus causing their customers a slower service, so I can’t share any gossip or snippets on this occasion.  In 2010 we road-tested their Premium Pork variety, which we liked a lot (“A man’s sausage!”) and rated as good value for money - EDIS-PREMIUM-PORK.  This time around we plumped for the tempting Pork & Leek bangers.

Ah, pork and leek, a great match of flavours, and a good combination for a sausage.  Believe it or not, Rate My Sausage has only reviewed one other Pork & Leek in our entire history.  When we wrote about SYCAMORE-FARM-PORK-AND-LEEK sausage early in 2011 I intended to sample more versions, but never did – until now.  Why The Heck Not?  I can’t answer that, but expect to see more of these butcher’s staples in the future. 

I am guessing that it’s no coincidence that so many meat-mongers offer a pork and leek sausage?  Why not, say, pork and broccoli?  Or cauliflower?  Or turnip?  Decades of trial and error I suspect.  Googling these four random combinations offers the following number of hits:

Pork & Leek Sausage – 2,920,000

Pork & Broccoli Sausage – 6,960,000

Pork & Cauliflower Sausage – 3,600,000

Pork & Turnip Sausage – 1,230,000

Which is an odd result and the opposite of that expected....pork and broccoli in a banger?  That’s as left-field an idea as pork and raspberry (3,690,000)....anyway, enough of that old squit, let’s rate some sausages!

Meat Content:

The meat is actually rather good but Edis encourage it to slip into the background to join forces with the leek and put on a united front.  They’ve done well in that respect, it must be tempting to make the very most of such a fine ingredient, so the restraint and judgement in allowing a Mere Vegetable (shock, horror) to share the limelight is praiseworthy.

Flavour:

My notes start with “WOW-WEE!!!”  My first reaction to these delicious bangers was emphatic, capitalised, and had three exclamation marks, and was followed with “light, fresh, great match of flavours”.  Yum yum, Edis have put together an extremely tasty product, complete with a sneaky, back of the mouth hint of heat – but I don’t think it’s anything peppery.  More likely to be the natural slightly tangy flavour of the allium family of vegetables, onions and such.  The flavour is not only instantly enjoyable but also very, very more-ish.  They also seem to taste slightly less “unhealthy” than many other sausages, more delicate, maybe the presence of the greenery plays tricks on your brain.  Sweet pork and the counterpoint of the leek, good work chaps.

Texture:

Squeak and Snap, two unusual words to apply to sausages, but regular readers or fellow sausage lovers will recognise them as most welcome in any review.  The “squeak”, of course, refers to the moist mouth-watering pork meat on offer and the sensation you feel when you bite into it, and the “snap” to the natural casings, splitting satisfyingly apart to let the hungry diner dive in.  The filling is initially firm but more fluid when you cut or push, which is maybe not surprising bearing in mind that leeks are composed predominantly of water (83% on average, to be precise).

Shrinkage: 

Average weight uncooked - 86g

Average weight cooked - 72g

Shrinkage - 17%

17% ranks Edis’ Pork & Leek bangers at 8 out of 28 so far this year in the shrinking stakes, so that’s a decent performance....again, good work chaps.

Value For Money:

£2.88 for four sausages, weighing 345g - this works out as a price of £8.36 per kg, or 72p per snorker.

I was delighted with the delicate and delicious flavour contained in Edis’ latest sausages, so bearing in mind the price and the fact that Pork & Leek is my new best friend I’d rate these as Very Good Value For Money.

The Bisto Factor:

Negligible aroma from the kitchen during cooking, but blimey O’Reilly, when you first cut into one the wonderful fragrance is an absolute treat that triples the appetite and expectation in an instant.  Irresistible.

The Imaginatively Titled Next Day Cold Sausage Test:

I was impressed with these sausages last night but they’ve just gone supersonic.  Straight out of the fridge these are pure planks of porky perfection.  I didn’t accompany with any sauces or dips and I’m very pleased I didn’t – I’ve discovered an indulgent, decadent, meaty mecca.  The pork has knit together compactly, while the leek still frolics and flirts around the edges.  Edis of Ely, I Salute You!

Opening Hours:

Monday: 0900 - 1700

Tuesday: 0900 – 1400 (half day closing in Ely)

Wednesday: 0900 - 1700

Thursday: 0900 - 1700

Friday: 0900 - 1700

Saturday: 0800 - 1700

Sunday: Closed

And Finally, Esther:

Why, oh why, oh why have I not tried more pork and leek sausages?  I want more, More, MORE!  I think you may be seeing them regularly in the future....

Sycamore Farm - Pork & Leek Sausage

Did you know, we spent the whole of 2010 trying sausages, and didn’t eat a single pork & leek variety! That’s odd, as a lot of butchers offer this as one of their staples, and it’s a regular tray-mate to the traditional pork bangers in the cold counter displays. So, straight off, Sycamore Farm has produced the best pork and apple sausage we’ve ever tried. But that’s a hollow title, let’s try them properly.

I found the Sycamore Farm stall at the East Dereham Farmers’ Market, the weekend before last. They are there every second Saturday of every month, so please make a point of going along, introducing yourself, tell them that Rate My Sausage sent you, and you’ll get 50p off your first sausage purchase!


They’re developing a website here: http://www.sycamorefarmshop.co.uk/

So, would my happy, accidental arrival in the Dereham farmers’ market yield a good banger? There’s only one way to find out:


Meat Content:

65%. Minimum, the label says. These bangers felt very firm and butch as I was cooking them, which may suggest there’s more than the stated percentage of pig here. They taste meaty too. Good stuff.

Flavour:

Being the first pork and leek, I wasn’t sure what to expect. The flavour is actually rather more-ish, but I can’t decide why. The pork flavour is....nice. It’s nice. It’s balanced by a veggie roundness, which must be the leek. Not what I was expecting, but it works well, and the flavour is....good. It’s nice, I like it. Pork & leek works, obviously, which is probably why it’s such a common sausage variety. Flavour rating for Sycamore Farm – good! Sweet and addictive.


Texture:

Very solid. These sausages are packed full of the ingredients. The casing doesn’t crisp a lot, which may disappoint some people. Juicy and yielding, perfectly squidgy, no hint of dryness. When spread apart, the insides stick together affectionately, and don’t scatter like shrapnel. My personal preference is for a rougher chop, but these are – pretty good.

Shrinkage:

Average weight uncooked - 59g
Average weight cooked - 44g

Shrinkage - 25%

Fairly high. There’s a pattern emerging in 2011.



Value For Money:

£2.83 for eight sausages, weighing 469g - this works out as a price of £6.03 per kg, or 35p per snorker. For a mere thirty five pence apiece you’re on a winner here, I heartily recommend you try some as soon as possible!

The Bisto Factor:

Ahhhh....when I opened this pack, there was a delicious, appetite-whetting whiff. When they were cooking, flipping heck, I wanted them to be ready to eat RIGHT NOW. They smell good. Very good. In fact, if you’re trying to sell your house and have viewers due round, don’t bother brewing coffee or making bread to woo their olfactory subconscious selves, just fry some Sycamore Farm bangers!


Through A Child’s Eyes:

Junior sidekick was not present. But we did talk on the phone while the sausages were cooking, and when I told him that I was frying some delicious smelling and looking sausages he asked if he could have some too. So take that as a plus vote, by proxy. Rather like the old-fashioned way of voting on Eurovision. “Did you say ‘Douze points pour la norweige?’ ‘No, I said my lederhosen are ablaze and it’s scorching my sudetenland.’