When we go about making our sausages, we know that their success is based on the skill of the butcher who makes them. But more than that, it's based on the quality and flavour of the pork we put into them. There's nowhere to hide in such a simple recipe. Because we use organic pork from free-range pigs reared in a high-welfare system, we're confident that we've got flavour covered. Coombe Farm Organic pigs are bred from Gloucester Old Spot boars and Saddleback sows. These are both ancient native breeds that thrive in our climate and produce strongly muscled carcasses. Slow growth ensures these muscles have the perfect flavour and texture we need to make the very best sausages.
To really celebrate pork's love for apple, try a sausage and cider casserole. Brown the sausages with some sliced red onion and a couple of cloves of garlic, then sprinkle over a couple of teaspoons of plain flour. Stir briefly to cook the flour and then pour in a can of dry cider. Let it bubble vigorously before topping up the pan with chicken stock. Throw in a handful of woody herbs, a couple of chopped carrots and potatoes and cook in a moderate oven for an hour or so. Add a splash of crème fraîche to the gravy just before serving with seasonal veg on the side.
Ingredients: Organic Pork 85%, Potato Starch, Sea Salt, Organic White Pepper, Ascorbic Acid, Organic Black Pepper, Organic Ginger, Organic Sage, Organic Nutmeg, Organic Thyme, Organic Sugar, Organic Cayenne, Organic Rosemary Extract, Organic Apple Flakes, Organic Cinnamon Powder, Water