Saturday 28th October 2017

THE SAUSAGE MAN COMETH BACK!

Good morning

The sausages I am making this time are:

The Traditional – sausages like they used to be with a subtle mix of herbs and a hint of nutmeg
Cumberland – our speciality having trained in Cumbria.
Leek – no small crumbs of leek, we use great big bits
Jalapeno – mexican chillis for the strong of heart!

Plus four specials
London – cracked black pepper, sea salt and sage
Chestnut
Plum
Mulled Wine
Port and Cranberry

After 7 years in business, prices are still the same as ever. 5 euros for 6 big bangers or a 500 gramme vacuum pack of sausage meat. I only use shoulder meat, the best cut for making sausages (no “yucky bits”), and add no fat. The sausages are made in my small manufacturing facility in the Aude, Languedoc Roussillon. I never use frozen pork, only fresh.  Sausages are ideal for the freezer.

Any orders gratefully received by bedtime on Tuesday the 24th October.

I will be appearing at the following drop off points:

0800 – 0810   St Paul de Fenouillet, main square behind the bus stop
0830 – 0840   La Tour de France by the cemetery
1015 – 1030      Prades, behind the big blue Chambre de Commerce building on the way into the town
1130 – 1145       The Domaine Treloar, Trouillas where Jon and Rachel are very kindly hosting me
1215 – 1245       Behind the Salle Polyvalente, St Jean Pla de Corts
1330 – 1345      Stade Gilbert Brutus, Perpignan – round the back by the swimming pool (if there is a game on!).
1415 – 1430 CANET PLAGE – at the College Cote Radieuse

Please, PRE ORDERS OF SAUSAGES ONLY!
Please do tell your friends and family.

Many thanks for reading.
Best wishes
Tim