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Who would be mad enough to pay nearly 4 quid a pound for mere sausage? - Me!
Packed with lean meat; imported Egyptian marjoram for consistency and lovingly constructed from free range pork.
Keep these beauties a week or ten days to mature then oven cook very slowly til brown. Exquisite.
He sometimes makes a super Lincolnshire sausage too - but sadly, rarely has any in when I call.
Never mind. I still have a smile on my face for the treats which await down the line.
Top notch sausage - probably well less than 3% of the total crud sold as sausage in the UK - can be a true culinary experience.
