Hertfordshire butchers reveal what makes the perfect sausage
PUBLISHED: 12:00 05 November 2018 | UPDATED: 13:10 05 November 2018
In celebration of National Sausage Week, we spoke to butchers across Hertfordshire to see just what makes the perfect sausage.
At Bob’s Family Butchers in High View, Hatfield, an impressive 40 flavours of sausage are made and a different variety is sold each week.
The range includes sausages of various meats.
Their pork is sourced from Suffolk, whilst the beef and lamb comes from Essex and the chicken, Norfolk.
They recommend their ‘pork and chorizo’ for a casserole and their ‘Old English’ for a fry-up.
London Road in Knebworth is home to Trussel Butchers and Deli which promises a traditional free range pork and a gluten free menu that doesn’t disappoint.
Their particular speciality is The Knebworth sausage which has pork sourced from Blythburgh in Suffolk.
The Knebworth sausage has a secret recipe and is the most popular sausage on the menu.
During the festive period, Trussel offers game meat sausage, locally sourced from around Hertfordshire.
In particular, a venison sausage that is perfect in a casserole.
Alternatively Trussel’s Italian sausage is both gluten free and perfect for homemade meatballs.
Another popular butcher is Chapman’s located on Baldock High Street, which is a long-running family business who pride themselves on their variety of sausages.
In fact, this local butcher produces up to 240 small sausages per minute.
Their sausages range from a traditional nine-ingredient banger to a South African Boerewors recipe, which they started producing after a family holiday to Zimbabwe in the 80s.
“Our traditional pork sausage is perfect for a cassoulet, french sausage stew,” said David Chapman, who mixes Suffolk free range pork in a traditional method as old as the business.
Free range is nothing but the ordinary for Brookfield Farm Butchery in Aston End Lane near Stevenage.
Their pigs are both free range and reared in an environmentally-friendly way.
“Having farmed in Aston for three generations, we know a thing or two about producing quality meats to the highest standards” promises the farm.
Each sausage made at the butchery includes natural skins and is 85-95 per cent meat.
Brookfield butchers has a variety of sausages including Cumberland, Marmite and most recently an October Pumpkin and Pork mix to get everyone in the mood for Halloween.
Although sausage week ended yesterday, November 4, thankfully it’s still acceptable to eat them and try out these butchers.
If you value what this story gives you, please consider supporting the Welwyn Hatfield Times. Click the link in the yellow box below for details.