Saturday 17th March 2018
THE SAUSAGE MAN COMETH BACK!
I’ve finally returned from my travels, and more importantly have managed to fix my sausage machine, and am now all set to start making bangers again.
I’m coming down off my hill on Saturday the 17th of March with a selection of fine sausages for you my discerning customers.
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!
London – cracked black pepper, sea salt and sage
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 13th March.
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.