www.sausagemaking.org

I did a small bath of Phils recipe and I really like the flavor, so I thought I'd share a link to it.
http://localfoodheroes.co.uk/?e=131

One thing I did different was omitted the rusk and a portion of the water, mainly because I've never had any luck with using it.



Thanks for the recipe Wheels!!!

Thanks Dan, but it's not actually my recipe - it was originally posted by Parson Snows, who'd got it from butcher Phil Groth. It was than amended by Oddley, so it's a sausage designed by a committee!

Phil

This is one of the first British sausages I made, great for breakfast. Nice work Dan. I think it's cool that Phil Groth visited your blog post.

How are these eaten in the UK? Is it an anytime sausage, (it is a great breakfast sausage) and what is it typically paired with on a plate?

We normally eat these fried or grilled. They'd be eaten at any meal, although some would find them a little too herby for breakfast.

They're often combined with mashed potato and veg along with an onion gravy - not a gravy like your biscuits and gravy; it's more of a thickened jus and has fried onion added.

They're also eaten with chips and baked beans or peas, or even with bacon, egg and chips.

Or, in toad in the hole; sausage in a Yorkshire pudding batter - it's maybe best if you Google for what that is!

Oh, of course, we can't forget that they also form part of a full English breakfast - egg, bacon, sausage, black pudding, tomato, mushroom, fried potato (or even hash browns nowadays) and (for some) baked beans.

Phil

They make a pretty good sausage roll too, wrapped in puff or short crust pastry, painted with egg wash, and baked.

Thanks for the sharing all that Phil, I might give the jus onion gravy a shot, it sounds pretty good.
Hey Tom, it's good to see ya around. I made these with 28-30 casings but next batch I'll try 24-26 and wrap in pastry. That sounds really good too.
I appreciate the advice.

I make my sausage rolls with a quick Rough Puff Pastry - http://www.localfoodheroes.co.uk/?e=153

Once you get the hang of it you can make it in about 10 minutes.

Phil