You may have noticed that despite my focus on healthy living, I love sausages.
They are so versatile, tasty, quick and easy. If you’re a meat lover you’d be daft not to have a constant stash of good-quality sausages in the fridge or freezer.
I also love veggie sausages too for a lighter, healthy alternative.
I was lucky enough to get my hands on some of Grandad’s Sausages as part of celebrating British Sausage Week, which was earlier this month 3-9 November.
I got the chance to meet up with Matthew Woodward and his business partner Michael – we met in Chorlton; it was pouring down with rain and it turned into a sort of ‘drive-by’ pick up, which was very funny and felt a bit like we were doing something dodgy. But we weren’t, honestly, just casually picking up sausages…
Both Matthew and Michael are really nice guys. I will certainly be ordering more of their sausages in the future, and my own Grandad has already told me he wants some next year for his famous Summer family BBQ’s!
Their sausages come in a range of different succulent flavours (the ones bold were included in my sample):
- Traditional British Pork
- Olde English
- Pork & Welsh Leek
- Pork & Somerset Apple
- Pork & Crushed Garlic
- Pork & Fiery Chilli
- Pork & Bury Black Pudding
- Pork & Cranberry
Now for the recipes…
Full English Breakfast with Grandad’s Sausages
First off had to be a traditional full-English breakfast. I just grilled the sausages (hardly any fat came out) and served with: plum tomatoes, fried egg ‘sunny side up’, black pudding & buttered toast. I had the Cumberland & Lincolnshire, and Bradley (boyfriend/partner in crime) had the Traditional Pork and Olde English. All super-succulent and perfectly seasoned, very meaty and even more
Plum tomatoes, fried egg, black pudding & buttered toast. I had the Cumberland & Lincolnshire, and Bradley (boyfriend/partner in crime) had the Traditional Pork and Olde English. All super-succulent and perfectly seasoned, very meaty and even more
I tried the Cumberland, Lincolnshire, Traditional Pork and Olde English. All super-succulent and perfectly seasoned, very meaty and even more
All super-succulent and perfectly seasoned, very meaty and even more moreish. No need for bacon when the sausages are this tasty!
‘Posh-dogs’ with Grandad’s Sausages
Next up was my take on ‘posh-dogs,’ where I used Pork & Fiery Chilli, Pork & Somerset Apple and Pork & Welsh Leek.
I warmed a poppy seeded baguette in the oven at 150 degrees for about 5 minutes, grilled the sausages in a griddle pan on a medium heat for about 20 minutes, turning regularly until cooked-through and crispy on the outside.
I served them with a little rocket and plum tomato salad, some fried shallots, English mustard and a little ketchup.
All of the sausages tasted brilliant, all with seasoning subtle yet distinct enough to be able to really appreciate the different flavours.
Being a chilli lover, my favourite was the Fiery Chilli of course. Just the right amount of chilli for a nice little kick. So, so good as a ‘posh-dog’. I urge you to try it!
For more information visit grandadssausages.com!