Celebrating Sausage Week with The Black Farmer
British Sausage Week takes place from 2nd - 8th November 2015 and after the recent bad press the humble sausage has received we think the British Banger deserves a bit of a celebration.
And for those who like their sausages with a little less involved, The Black Farmer offers gluten-free* options across his range.
In a week when The Black Farmer Premium Pork gluten-free sausages have been voted joint first place winners in the Good Housekeeping November issue blind Taste Test, the company's new Pulled Pork gluten-free sausages have been short listed in the Specialist Category in the 2015 British Sausage Week - 'Sausages of Distinction'. Winners are to be announced on November 3rd.
"It is a real testament to the quality and flavour of The Black Farmer sausages that they should be recognised in this way by two independent panels. The Black Farmer Pulled Pork sausages are new to the market this year. The flavour was chosen by our fans in a poll to be our next new flavour, so to have them shortlisted from over 700 entries is a resounding endorsement of that choice."
Wilfred Emmanuel-Jones, The Black Farmer
Wilfred Emmanuel-Jones was born in Frankfield, Clarendon, Jamaica. He came to the UK at the age of four and was raised in Small Heath, inner city Birmingham. He left school without gaining any qualifications.
In 2000 Wilfred bought a small farm on the Devon / Cornwall border, and ten years ago launched The Black Farmer food brand, whose products are now available in all major multiple retailers and are definitely worth a sneaky peak as an alternative to larger brands.
We tried a packet of Black Farmer sausages and found they cooked well and evenly in the oven, held their shape, didn't burst and had a good structure. The meat was of a good quality, without gristle, and the taste was as expected for the quality of meat used. If we were not able to get our local sausages then The Black Farmer would be a fair substitute.
For more information and to see the whole Black Farmer range visit www.theblackfarmer.com
Of course, celebrating sausage week can be done more locally and without the need for added preservatives with a quick trip to your local quality butcher, where the meat and sausages may have a more limited shelf life but will probably be made on the premises from local, grass-fed meats. And if you have a good local butcher you may even find some gluten-free options too.
*contain soya and sulphites