Edis of Ely - Premium Pork Sausages

Edis is a smart-looking shop in Ely High Street. I got the impression that Ely’s upper echelons probably buy their meat here, there was that kind of quality atmosphere about the place. Don’t let that put you off though, the welcome is warm and the meat looks tempting. Try to get served by Mark and he’ll probably be able to tell you the name and number of the animal you’ll be eating.
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They did have their own website here: www.edispork.com but it appears to have been hijacked by a marketing firm. Bad form.

Meat Content:

"Officially" Edis state 65% on their pricing ticket, but Mark explained that they do this as a failsafe way to meet any trading standards inspection - the actual meat content is around 80/81%, but should a random check be carried out and a rogue banger comes in at 79% then Edis would be facing prosecution. Well, let me tell you this - if these brilliant bangers have ONLY 81% meat content I would be astonished. The first one into the frying pan actually oinked in protest.

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Flavour:

A first big hit of pepper quickly which fades then the palate is engulfed in a complex blend of other spices. These are big unfussy lumps of prime tastebud tantalising awesomeness.

Texture:

Firm. Solid. Substantial. A man’s sausage! Two of these are enough for even the hungriest of banger fans.

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Shrinkage:

Average weight uncooked - 70g

Average weight cooked - 60g

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Shrinkage - 15%

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Slightly below average shrinkage.

Value For Money:

£2.76 for 6 sausages, weighing 406g - this works out as a price of £6.79 per kg, or 46p per snorker. Only five sausages we’ve tried have been more expensive per kilogram, but the price per snorker is good value. You MUST visit Edis of Ely and try them for yourself. Tell them that Rate My Sausage sent you!

Edis Opening Hours:

Monday – 0900 to 1700

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

Wednesday – 0900 to 1700

Thursday – 0900 to 1700

Friday – 0900 to 1700

Saturday – 0800 to 1700

Sunday - Closed

The Black Farmer Premium Pork Sausage

The Black Farmer is….called Wilfred. And do you know what? Wilfred is not only a farmer. Oh no. He’s also black! I bet you’re shocked now. Wilfred’s is a classic “the boy done good” story, being raised in Birmingham, working in telly producing cookery shows, and finally achieving his ambition of owning a farm (it’s in Devon). High standards are claimed, and judging by the product, adhered to.


You can visit their website here: Black-Farmer

I do have to admit to a slight moral quandary over naming a brand of food after the producer‘s ethnicity. Actually, I’m still not completely comfortable with it. But the sausages were a delight, and I wish Wilfred every success, good on you dude! These sausages were a lot of fun to cook! They’re definitely a sparky little number, and cook in different ways. A couple of them saw the filling trying to erupt from the ends, which is how I remember bangers from my childhood - shaped rather like a Christmas cracker, with a long piece in the middle, and two bigger end pieces separated with a thin connecting piece. Another one popped a tiny hole in its casing and squirted a jet of hot fat across the kitchen and onto my coat which was draped on the back of a chair! These sausages will give you a run for your money.

Meat Content:Wow, were these chaps meaty?! Have a look at the end of this review for more Meat Content opinion. These appeared to be very herby uncooked, with lots of green and red specks showing through the skin - an appetising look. The label claims “Pork 90%” and you’d have to assume it’s probably correct. This sausage tasted like a tasty tube of cooked pig, with added “herbs” and “spices” as an accompaniment, and I loved them. A VERY solid sausage.

Flavour:Meat. The word “meat” sums up this sausage pretty well. If you prefer a chunky banger which brings a large amount of pork to the table, you’re in here. The initial meaty hit continues as you eat the sausage, the herbs and spices are subtle but work very, very well. Not a harsh taste, the ingredients combine deliciously to give an absolute result of a sausage. Highly rated.

Texture:
Firm. Actually, “firm” is an understatement. Black Farmers’ are a fantastic lump of tastiness. The six slice test was passed effortlessly, and the slices threw me a V sign. I think these would withstand a twelve slice test at a canter! These are the chunkiest sausages tested so far, and represent the ethos of the Black Farmer most exceptionally.

Shrinkage:Average weight uncooked - 67g
Average weight cooked - 57g
Shrinkage - 15%

Not a lot a shrinkageness.

Value For Money:£2.39 for 400g, this works out as a price of £5.98 per kg, or a very, very reasonable 40p per snorker.

Through A Child’s Eyes:

I asked my six-year-old what he thought of the sausages. “They’re good and bad” was the answer.

“What’s bad about them?”

“They’re too meaty.”

“What’s good about them?”

“They taste nice.”

I pondered this later. Too meaty? Well, perhaps to a child’s palate there is indeed such a condition as “too meaty”. As the butcher at Prior’s on Saturday Market Place in King’s Lynn told me, if you had 100% meat in a sausage, with no rusk, fat, etc, to stick it together, then 1. It would probably either just fall to pieces, or 2. It would be extremely hard, and therefore difficult to eat. So, my six-year-old has a point, I guess. I, though, loved the meatiness of The Black Farmer’s product, and I believe most adults would agree.

Try some!