Brian has made this recipe from River Cottage Everyday by Hugh Fearnley Whittingstall a couple of times and thinks it’s brilliant!
We came back from the Somerset Levels via Wedmore and popped into a butchers called Hector’s Farm Shop. Brian’s grandfather was a butcher and some of the skills were passed down to him from his father when he was younger. He used to live in Cheddar when he was young and he had a great time in Hector’s talking butchery and about folks who used to live and work in the area. The old bakery is now gone; we peeked at the old bakehouse through some gates. It looked sad and lonely. The butchers though is still going strong and there is a fantastic fish supplier in the village who gets his fish sent up from Newlyn every day.
Wedmore is an attractive village, with pretty front gardens, charming Somerset cottages, and a thriving and happy community. It has some great places to stop for lunch, or tea, a wonderful café/delicatessen, with bread imported from Chipping Sodbury, and giftie and clothes shops make for pleasant browsing.
We bought a kilo of pork trim to make this recipe, all that butchery talk came in handy as the butcher offered Brian what he uses to make the shop’s sausages. He minced it at home and put half in the freezer for another time. This is what he used:
Chorizo Sausage Mix from a River Cottage recipe:- You can find the recipe by clicking here on the River Cottage site if you haven’t got the book.
To store press clingfilm over the surface, and then a second layer over the top of the bowl and put the bowl in the coolest part of your fridge at the back. The surface of the meat will darken (oxidize) slightly but this has no detrimental effect. Leave for at least 24 hours before using.
Hugh says it will keep for up to two weeks in the fridge. It doesn’t last that long in our home and I wonder if there is enough salt there for a proper cure. I don’t think I would keep it longer than about four/five days max myself.
It makes delicious meatballs, and toppings and seasonings and tastes so much fresher than elderly imported chorizo sausage. We had it one night with pasta, tomato passata with a spoonful of creme fraiche beaten into it and a griddle full of asparagus splashed with white balsamic. Easy and delicious!
The following day for lunch I made the remainder into two little burgers and we had them sandwiched in Dan Lepard’s fabulous new bun recipe – poppyseed and onion burger buns. A real treat all round! and equally as delicious as Dan’s semolina barbecue bun recipe of last year.
Celia at Fig Jam and Lime Cordial has made this too and said it was excellent and found lots of ways to use this delicious seasoned meat mix.
The original recipe can be found online as well as in Hugh’s book.