A few years ago I visited De-Lish in Wells-Next-The-Sea and Jules, a sausage genius, created the Mr Plume’s delight! Here Jules shares the recipe so you can have a go at making this sumptuous sausage at home!
Once you’ve made those great Italian sausages you could try this recipe!
I’m very grateful to Adrian for this recipe for Italian style sausages, I can’t wait to try it!
A WIRRAL sausage specialist is serving up bangers with bubbly to toast his upcoming wedding. Butcher Dave Hardy, who owns and runs farm shop The Old Barn at Carr Farm […]
SK: As regular readers will know I’ve been on the search for sausages with an olympic theme. Someone I follow on twitter, who I can only describe as a culinary […]
I came across a great website called Blue Kitchen the other day. Sitting proudly at the top of the site was the recipe for Duck and Andouille Sausage Gumbo: Comfort food with a Creole/Cajun kick. The website owner has very kindly let me include the recipe below (hopefully this will help me remember to make it and try it out for myself)!
When I was recently in Germany, I found myself wandering around a flea-market in Hannover. To my surprise I came across a German cook book dated 1800 and all written in old German, why was it surprising you may ask! Well this book titled “Neues Hannoverisches Kochbuch” loosely translated as a New Cook Book of Hannover. This book had in it some interesting recipes including recipes from foreign regions including an English sausage recipe, not what I expected from a book of that time era.
I’m not the World’s biggest goat’s cheese fan but it seems to work really well with all the other flavours here.
A beautiful creation from the Sausage Book.
I recently had the chance to read a lovely book called The Sausage Book. I do love a no nonsense cookbook that a simple man like me can follow! The following recipe if reproduced with the kind permission of the publishers. Every time I think of the smells of this wonderful and yet simple dish I feel famished!
Le Charcutier Anglais is what the French call Marc Frederic and he specialises in travelling the UK & mainland Europe teaching his craft. His other interests are writing and photography of foraging, farming & food.
In this article he boldly goes where few will go and samples the World’s hottest sausage mix.
Franco, from Sausagemaking.org, supplied the mix for Marc to try and Tom, from a sausage making class at Empire Farm ended up being the man for the job!