Suet or not

[wheels]

Do you know the shop's, and in particular, the lady who's an expert on the subject Dave?

She'd certainly be worth finding. I note that she said that the lemon was optional? I'd have thought that it was part of the character of the sausage, and therefore essential?

Phil

[saucisson]

I'm just going to prise the remote out of my children's grasp and watch it now

Dave

[saucisson]

OK, I don't know who the expert was but she just seemed to read from a page in a book same as the rest of us

I recognised the butcher in the covered market as being M Feller, son and daughter and the various other stalls. Funny to see the Oxford Isis cheese which I only heard of for the first time on this forum a week or so ago

So very interesting, and confirms our/my findings as to the recipe. This is what Si and Dave came up with:

Ingredients

For the sausages
500g/1lb 2oz minced pork
500g/1lb 2oz minced lamb
350g/12oz shredded suet
225g/8oz fresh breadcrumbs
2 lemons, zest only
1 tsp freshly grated nutmeg
1 tbsp chopped fresh rosemary leaves
1 tbsp chopped fresh sage leaves
1 free-range egg, beaten
salt and freshly ground black pepper
plain flour, for dusting
50g/2oz goose fat, butter or oil, for frying

2. For the sausages, place the minced pork and lamb, suet, breadcrumbs, lemon zest, nutmeg and herbs into a large bowl and mix well to combine. Add the egg and mix to bind.
3. Dust the work surface and your hands lightly with flour, then pinch off a small ball of the sausage mixture and roll into a sausage shape. Dust each sausage with a little flour, then shape into a C-shape. Repeat with the remaining sausage mixture.
4. Heat a frying pan until smoking, then add the goose fat. Add the sausages to the pan, in small batches, and fry over a medium-low heat for 6-8 minutes, turning the sausages over every so often, until golden-brown and cooked through. Transfer to a warm plate and set aside.

Thanks again Phil and LD for bringing my attention to it

Dave (not the hairy biker)

[lemonD]

Guys,
Have a look at the Lincolnshire episode, there's a cured meat called stuffed Chine, it's a new one to me.

LD

[saucisson]

Is that the pork they slice deeply open and put parsley in?

I have heard of it, but not often.

I'll take a look there are several episodes on iplayer.

Dave

[Mike D]

I've watched every episode so far, and I have found them very interesting with regard to local foods, in addition to being great entertainment also.

Even more fascinating is the fact that they seem to have won all but one of their taste tests against established chefs, and these two guys readily admit that they are cooks and not chefs by any means.

You can find a list of the upcoming programmes on their website...

http://www.hairybikers.com/index.php?ha ... of_britain

and also here...

http://www.hairybikers.com/index.php?ac ... rticle=119

They have done filming in Lancashire and spent time with Nigel Haworth of Northcote Manor, so I can't wait to see that one!

[wheels]

Is that the pork they slice deeply open and put parsley in?

That's the one Dave.

Phil