I’m not one to exaggerate (well, I am a bit), but remember Friday 4th May 2012, for it is the day that a new force arrived on the sausage scene!!
|A new force in sausage...(not to be confused with a 'force-in sausage')|
I came home from a week in Wales on Friday, half expecting to find ruined, rancid sausages after I’d left the poor things on my balcony at the mercy of the rubbish weather. But Mother Nature clearly loves a good sausage (wheheeey!): my little beauties had dropped the requisite 35% weight (a touch more, actually) and – what’s more – had developed some healthy white mould for that added authenticity. Without further ado, I tore into them and was immediately and magically transported to France...
|She slices like a dream|
This wasn’t like the Chorizos that have come before – worthy as home-made efforts, but workmanlike in their slightly crude, over-salty flavour – no, no....this was the real deal!! As authentic a saucisson sec as I have eaten in the UK....honestly! The first hit when you cut into them was of intense garlic, but this was more pronounced in the aroma than the flavour, which was of deep, lingering pork, complemented by healthy but not over-done seasoning and just a slight sour-ish acidic note....mmmmm.
|Fatty and meaty - interestingly two of my school nicknames...|
“Stop blowing your own sausage!!” I hear you cry!! I realise that you won’t take my word for it...not that you’d think me a liar, as such. More like a proud father doting on his ugly kids? Well I’m taking my saucisson on the road.....Impartial reviews to follow shortly....