The Humble Sausage
Our traditional sausages are made, in house, with select cuts of local Monmouthshire pork, mainly from the shoulder due to the natural fat content. We take a look at little more at the Humble Sausage from sourcing to cooking.
Our traditional sausages are made, in house, with select cuts of local Monmouthshire pork, mainly from the shoulder due to the natural fat content.
Our pigs are free range and traditionally reared by experienced and passionate local farmers.
Meet – Phillip Bevan
Based out at Penpergwm Monmouthshire, Phil rears both Saddleback and Old Spot Pigs that he hand-selects himself at Great House Farm, Penpergwm / 5 Food miles
We carefully blend the pork with our own mix of special seasonings and spices and link by hand. With a great list to choose from, we have something to offer every palate.
Traditional Thin Pork Sausages (x6) £2.99
Sold in a string of six, they are a firm family favourite and feature as a regular mid-week family meal.
Some facts about sausages:
- Sausages were nicknamed bangers during the Second World War. Their high water content due to the scarcity of other ingredients meant that they were liable to explode when cooked as the water turned to steam
- Sausages should be cooked slowly either under a grill or in a pan, on a medium heat and should not be pricked, as this lets out the flavour. They will burst if cooked too quickly.
- Delving into the mind of a sausage lover reveals that the combination of a hard exterior and soft interior plus the moreish quality and succulent aftertaste makes the sausage irresistible.
- Sausages evoke strong emotional ties to childhood, memories of favourite comforting meals such as Bangers and Mash, happy family occasions such as weekend or holiday breakfasts cooked by Dad!
- There are more than 500 recipes and flavours for sausages in Britain. If you take into account all the different variations from butchers across the country you could eat a different British sausage every day for ten years
Below we have selected a great midweek recipe for you to try. Given our connection to Herefordshire and our passion for local produce, we suggest using local cider and apples.
Sausages with apple and leek gravy
- 1 tablespoon olive oil
- 600g Neil Powell traditional thin pork sausages
- 1 leek (pale part only), thinly sliced
- 200g Neil Powell Dry cured back bacon, cut into thin strips
- 2 teaspoons plain flour
- 300ml Herefordshire apple cider
- 2 tablespoons wholegrain mustard
- 2 red apples (skin on), cored, cut into thin wedges
- 1 tablespoon chopped flat-leaf parsley
1. Heat the oil in a frypan over medium heat. Cook sausages for 8-10 minutes, turning, until golden. Remove sausages from the pan and keep warm while you make the gravy.
2. Drain all but 1 tablespoon of fat from the pan, then return pan to medium heat. Add the leek, bacon and flour, and cook stirring, for 2-3 minutes until the leek softens slightly. Return the sausages to the frypan with the apple juice and mustard. Stir well to combine, then simmer over low heat for 15 minutes. Add the apple and cook for a further 15 minutes until the apple starts to break down and gravy thickens. Stir through parsley, then serve with mashed potato.