Thursday 23rd May 2013

THE SAUSAGE MAN COMETH BACK!

Time seems to be racing away this year, or perhaps it is just the May bank holiday experience which appears to steal away working weeks like nobody’s business. It is therefore already six weeks since I was last on my deliveries round the PO, so high time I came round again!
 
(Just a quick note should you need bangers in between deliveries, I am down in Perpignan every couple of weeks for the Catalan Dragons home games should you want to place a quick order).
 
I will be heading down to the Pyrenees Orientales on Thursday the 23rd of May with a selection of my fine sausages for the discerning customer

 
The sausages I am making this time are:
 
The Tasty - a typical English breakfast sausage, great for a brunch
The Traditional - sausages like they used to be with a subtle mix of herbs and a hint of nutmeg
The Pyrenean Cumberland - our speciality having trained in Cumbria.
Pork and Leek - no small crumbs of leek, we use great big bits!
Jalapeno - mexican chillis for a bit of exotic heat

Plus some specials:
 
Mediterranean - a mediterranean festival in a sausage with tomato, paprika, onion, chilli, ginger, peppers and oregano
London - a robust mix of cracked black pepper, sea salt, sage and a pinch of nutmeg. An absolute cracker!
 

All at 5 euros per packet for six big bangers. Sausage meat also available for making stuffing, sausage rolls, scotch eggs......

I only use shoulder meat, the best cut for making sausages (no "yucky bits"), and add no fat. The sausages are made in my small manufacturing facility in the Aude, Languedoc Roussillon.

I never use frozen pork, only fresh. Sausages are ideal for the freezer.

I will be appearing at the following drop off points:
 

 Please, PRE ORDERS OF SAUSAGES ONLY!
 
 Please do tell your friends and family.

Many thanks for reading.
 
Best wishes
 
Tim