RED POLL BEEF & WHOLEGRAIN MUSTARD SAUSAGES

Our sausages are exactly what they say they are.  All they contain is Red Poll beef and wholegrain mustard, with a few other herbs and spices added to give them their distinctive flavour.  They are made by Leigh Parry and Billy Book at the Foxcote Inn at Barrow using sleeves of brisket which come from a carcase hung for up to three and a half weeks.  When the carcase is butchered, the brisket is stripped away and left as two large sleeves, which are then delivered to Lee and Billy, who make the sausages using bread crumbs to help give them their consistency.  The finished product then has to be left for 24 hours to allow the herbs and spices to infuse through the meat and give an evenly balanced flavour.  The fat contained in the brisket helps to bind the meat and thus maintain the structure of the sausage when it is being cooked.  The skins are slightly thicker than those found on mass-produced sausages, because they are made from entirely natural ingredients.  They are traditional sausage skins, tried and tested over decades, and made using only animal by-products, with no artificial ingredients.

The best recommendation for our sausages, from the many we have had so far, is that “It’s like eating fillet steak for breakfast.”

RED POLL STEAK BURGERS

Again, our steak burgers are exactly what they say they are.  The steak burgers are made by Karol Bailey at Holly Tree Farm near Knutsford, using braising and stewing steak.  The meat is delivered straight from the butchers in vacuum packs each weighing about 5 kg.  All the fat and gristle is carefully trimmed, leaving only pure meat, which is then put through a mincing machine twice to give them their fine texture.  The next stage is the addition of selected herbs and spices to enhance the flavour of the meat, which is then formed into burgers using a burger press.  The finished product is placed in polystyrene trays in packs of 4, separated by a thin film of plastic, and sealed with cling film before being labelled.

The flavour and texture of our burgers speak for themselves, and the usual comment we receive is that “they are the best burgers I’ve ever tasted.”

Huw Rowland

+ Larger Font | - Smaller Font

Translate This Page