It’s British Sausage Week! To celebrate, we thought we would give you a few facts about our succulent sizzlers.
Like the rest of our menu, we source our sausages from Cornwall. Our hotdogs from the Kernow Sausage Company, and our breakfast sausages from the renowned Tywardreath Butchers.
Gavin Roberts at The Kernow Sausage Company takes pride in using the finest cuts of Cornish pork. Having been taught to make sausages as a child by his grandmother, Gavin had become disillusioned by the lack of respect and care he saw in commercial meat production. In 2007 he embarked on a venture to rekindle the love he believed had been lost from the sausage industry. Since then, The Kernow Sausage Company have won over 25 awards both locally and nationally.
The St Moritz Hotdog: Smoked Paprika, Slow Cooked Onions, American Mustard
For six generations Tywardreath Butchers have specialised in delicious, hand-made and hand-linked sausages. Charles Harris was named the “People’s Sausage Maker” in 1993. Since then, Charles and his daughter, Sue, have created over 30 sausage recipes. Much of the pork used is home reared just a mile away on Charles’ farm, and Tywardreath butchers pride themselves in knowing the provenance of every animal that passes through their premises.
Traditional Pork Sausages from Tywardreath Butchers
If you’re fortunate enough to own a sausage machine, here is Sous Chef Andi’s traditional sausage recipe to give a go at home!
Pork and Sage Sausages
1kg of Pork Mince
300ml tub of Rusk
Pinch of Pepper
2 Pinches of Salt
1g Dry Sage
Runners – Pig or Cow Intestines, which you can get from any local butchers!
Makes approximately 12 Sausages
1. Pour the water over the rusk and mix briefly.
2. Add the rest of the ingredients, trying not to squash the mince too much as you want it to keep its texture.
3. Stuff the runners with the filling, making the sausages as big or as small as you like. Twist, turn and pull the end of each sausage to separate.
4. Cook and eat!
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