Tomato Sausage

TOMATO SAUSAGE - I have just found a great recipe for a sausage I used to make when I farmed in Nottinghamshire (I think it was a local speciality as all the butchers in Worksop used to make them). The first batch will arrive in London on Thursday and be in our shops for the weekend. The Recipe is a little dry bread mixed with Napolina tinned tomatoes to soak up the tomato juice, pork shoulder and beef flank seasoned with salt, pepper and nutmeg which is coursley minced together with loads of sundried tomatoes, then filled into thick sausage skins. This goes really well with sausage, mash and buttered cabbage. If any of our old customers can remember a favourite sausage we used to make send us an email and we will do our best to find the recipe - Tim Wilson

Burns Night - Haggis

BURNS NIGHT - 25TH JANUARY 2010

Back at the farm we have made some traditional Scottish Haggis using legs of mutton, liver, hearts, toasted oatmeal, onions and spices. This year we have gone away from stuffing them into sheeps stomachs as many customers found the flavour too strong and have used a synthetic alternative, however the casing is only for cooking not something you ever eat. We have poached the Haggis at the farm and they are properly cooked through, they just need reheating by placing them into boiling water and simmering for approximately 25 minutes. Serve with mashed potatoes and swede. Now on sale in all our Shops.