Gourmet Sausages |
Why not try our award winning sausages which are selected using the leanest trimmed meats and handcrafted by our very own resident chef.
In the hierarchy of the food chain it was often considered that sausages were a long way from caviar. But the humble sausage has risen from a cheap staple to a tasty dinner meal. There has been an increase over the last few years as trendy pubs and cafes list them on menus and butchers win awards. Or is it the fact that we just love sausages? We eat them squished inside bread, drowned in gravy with mash, pick them out of gooey baked beans and toss them in stews, casseroles and curries. Nicknamed 'bangers' because of their tendency to explode,(see tip below) the humble sausage has come a long way. The first sausages were named by the Greek and Romans and were plain and unsalted. It was during the middle ages that various spices and different meats were introduced, thus leading to the modern flavours available today. Certain countries are well known for their sausages -the UK has the black pudding and South Africa the Boerwors sausage.
It does pay to buy a good quality sausage, ours are made from natural skins, have fresh herbs and spices and the meat will come from a cut that the butcher has minced himself. Pride and effort are put into all aspects of our sausage making - because we know you expect a more sophisticated and delicious sausage.
Cooking tip for the perfect sausage: When cooking Barrow Lanes award winning sausages on the bbq, DO NOT, (repeat) DO NOT prick them with a fork. This causes sausages to burst. The juices will escape and you will end up with a dry burnt sausage. The secret is to cook them on the coolest part of the bbq (medium heat) and add a splash of oil. Our sausages are made from trimmed meats and do not generate a lot of fat. Bon appetite!
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