Last week I paid a visit to Green Farm Barn, a local butchery which specialises in preparing meat the traditional way. Sausages made here have about as much in common with the mass produced supermarket variety as a Georgian mahogany armchair has with an Ikea swivel stool.
Richard, the proprietor gave me a 20 minute demonstration in making REAL sausages. First of all the locally sourced, free range pork is put through a mincer:
Next, Richard mixes in his 'secret formula' of herbs, with a touch of cracked pepper. These sausages are gluten free, so no rusk is added:
After that, the mixture is thoroughly kneaded together:
Next comes the tricky bit - getting the mix inside the skin and turning it into sausages. Yes, these sausages are made with real pig intestines - but they are carefully washed before use!:
Richard uses a special machine to get the mix into the sausage skin:
But the last bit is also the most skillful - twisting up the skin into sausages. Richard did this in a matter of seconds - too quick for me to catch on camera unfortunately, but here's the finished product:
Richard runs butchery courses for beginners and established butchers. For more information, check out the Green Farm Barn web site - enjoy!