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  • Traditional Moroccan Mergeuz Sausage Recipe


    President Trump is nothing if not entertaining and his recent ban on visas of people from seven Middle East countries has been equally applauded and derided around the world.

    If Mr President is on a banning spree two products already made the list of illegal items include Kinder eggs, the ones with a toy in the centre, and traditionally made Scots Haggis.

    We are no strangers in the UK to banning things and people. Here it is illegal to die in the Houses of Parliament, because that entitles you to a State Funeral! The ban on Haggis is interesting, in place for hygiene reasons relating to sheep’s pluck. But there is a lot of culture in a sausage, try dishonouring a haggis on Burn’s Night in Glasgow, you’ll find out! So I wonder if  there are plans to keep America safe by banning Middle Eastern sausages?

    The sausage of choice throughout the region is a number of variations of the Merguez. It is a culturally sensitive sausage, sheep skins, lamb meat, sometimes lamb and beef. No pork.You can get them on almost any city street corner from Tunis in the West to Tehran in the East. From Damascus in the North to Mogadishu in the South. One version, Mirqaz dawwara is basically a thin haggis! So it might already be banned!

    But if you fancy making a quiet, silent protest to all this banning of things, why not try making this old Traditional Moroccan Merguez sausage recipe below:


    Ingredients you will need:

    • 2 teaspoons whole cumin seed
    • 2 teaspoons whole coriander seed
    • 2 teaspoons whole fennel seed
    • 2 tablespoons paprika
    • 30 g Kosher salt
    • 1/2  teaspoon cayenne pepper
    • 1.5 Kg lamb shoulder, minced
    • 250 g  beef fat, cut into 3 - 4 mm pieces
    • 6 - 8 cloves of garlic, crushed
    • 80 ml harissa
    • 80 ml ice water
    • Lamb casings, soaked in 2 - changes of tepid water for 60 minutes in total


    Tip: Always chill your meat, sterilise your utensils.

    1, Put water in the freezer to chill and then transfer to the fridge.

    2, Put your sheep skins in tepid water to soak, change the water a couple of times. A drop of oil in the last water change will make them easier to load.

    3, Toast the seeds in a dry pan for 2 minuted over a medium heat and then grind in a mortar and pestle.

    4, Add the salt, paprika and cayenne pepper.

    5, Having ground your lamb and cut your fat place them in the refrigerator to keep cool.

    6, Place the meat, fat and spices into a bowl and mix well.

    7, Grind using a fine plate and transfer to the fridge to chill for 15 minutes while you load your skins onto the stuffing attachment.

    8, Add the water to the meat mixture and mix well to form a sticky stuffing.

    9, You can test for seasoning by cooking a small piece of the meat and adjust accordingly.

    10, Stuff your sausages and link at about 4 inches.

    11, Rest for 24 hours and cook, preferably on a smoky BBQ, though some variations are smoked.

  • Pork Pie Recipe

    So it starts, my Christmas preparations. Everything has to happen in December, no time for air drying. Up to my eyeballs in sausage skins, pie crust and hams in brine. I wouldn’t call it chaos, but fine and controlled, cool as Christmas, with the odd tempting mince pie peeping at me cooling on the rack. It always starts the same way, a Ceremony of Carols on the old CD player and we’re in the mood like Friar Tuck preparing for the Big Feast! Yes, turkey, pigs in blankets and ham are all important, but what I long for is the best pork pie. Hot water crust Pork Pie I used to make pork pie with allspice, thyme and parsley. The process has been made so much easier with the excellent Weschenfelder pork pie spice mix which is simple to use and very wholesome and tasty. Available to purchase, just click here

    Ingredients you will need

    For the filling:

    • 1 kilo pork shoulder
    • 200 g belly pork
    • 12.12 g Weschenfelder curing salt that comes with the kit
    • 12.12 g Weschenfelder pork pie spice mix
    • 1/2 teaspoon ground pepper (optional)


    1, Cool your pork and the mixing bowl in the fridge for a good 30 minutes.

    2, Cut the pork into 1 cm (1/2 inches) pieces. (You should remove the skin from the belly pork and also the rib at the end if there is one.)

    3, Add all the seasonings to the meat and mix well, then store for a good hour in the fridge while you make the crust.

    For the crust:

    • 800 g plain flour
    • 1/2 teaspoon salt
    • 350 g lard (12 oz)
    • 350 ml water (12 fl oz)


    1, Cut the lard into small cubes and place in the water and bring to the boil

    2, Add the salt to the flour and make a well

    3, Add the fat mixture (Be really careful with this, try not to let it spit)

    4, Stir with a wooden spoon and when cool enough use the hands to incorporate

    5, Leave to cool for at least an hour – or longer, the cooler the better (The pastry becomes firmer and more manageable as it cools)

    How to assemble the pie

    1, Roll out the pastry to about 5 mm and line the base of the tin, push into the corners, making sure you patch any broken pieces - you don’t want any of those juices to escape.

    2, Fill the pie with the meat, pushing down hard to close all the gaps

    3, Roll out the lid and seal with a fork. Make sure the lid is also pushed well into position, you can wash the edge of the base of the pie with milk or egg and force together to make a better seal if you like, but I have never bothered.

    4, Cut a hole in the top of the lid to allow steam to escape

    5, Wash the top with egg and bake at 180 C Gas 4 350 F for an hour before checking the temperature. It won’t be cooked at this time but check the temperature. In total a cooking time of 90 minutes is not unusual. You need a minimum of 75 C of 170 F for 15 minutes in the centre of the pie.

    And last but not least - making the jelly!

    Tip - You can use stock with some gelatin leaves in it to make a setting jelly or you can boil up pigs trotters with an onion and a piece of celery and a little salt

    1, Pour into the pie only when the pie is completely cold

    2, Wrap in foil to protect it from aromas and going soggy.

    Otherwise, eat cold and I bet it will be gone in a couple of days!

    Note: This pie will last for 7 days in the fridge, unopened.

  • Linguica Sausage Recipe

    Linguica  is a Portuguese or Brazilian sausage which can be smoked or simply cooked and has 3 main ingredients, onions, garlic and paprika. It is used often in the same way as Toulouse sausage, in that it is often put in large, un-thickened casseroles such as Feijoada which is a feast of pieces pork - often ham hock, pieces of beef, ribs, and Linguica sausages, garlic, vegetables and most importantly beans.

    It is used often in the same way as Toulouse sausage, in that it is often put in large, un-thickened casseroles such as Feijoada which is a feast of pieces pork - often ham hock, pieces of beef, ribs, and Linguica sausages, garlic, vegetables and most importantly beans. It is the archetypal Brazilian pampas food!

    Linguica is a culinary map of the conquesting Portuguese, being found in South America, Africa, and India, each with their own special take on the sausage.


    Ingredients you will need:

    • 2kg (2.2 lbs) Pork Shoulder
    • 8 crushed and ground garlic cloves (Yes, 8!)
    • 3 Large onions, very finely chopped
    • 200 ml iced water or chilled red wine


    Tip - Wear neoprene gloves to stop your hands going red!

    • 30 g curing salt salt
    • 7 g crushed black pepper
    • 20 g Paprika


    Some recipes ask for the addition of back fat, which should be chilled  and cut into pieces no larger than 5mm pieces, smaller if you can. These are added to the mix with the water (see below) but I tend not to bother. If you wish, add 100 - 150 g chopped back fat. Obviously, all your equipment should be sterilised and the ingredients well chilled.

    1, Chop the onions and garlic

    2, Grind the meat on a coarse plate, and then pass the onion and garlic through the grinder with the meat for a second time through a medium plate.

    3, Then combine this with all the dry ingredients, mix well with the water (or wine) and leave to infuse in the fridge for a good hour, and more importantly chill the meat.

    4, Stuff into hog casings for general use, though I do like to use sheep skins if I am simply cooking them on the BBQ.

    5, You can smoke the sausage, for which I use apple for only a couple of hours. But this recipe makes a great BBQ or simply fried or baked sausage.

    6, Link them short or long, but if you are using them for casseroles and soups, link them no longer than 4 inches. Long linked ones can be rotated almost like a Cumberland.






  • Recipe Of The Month - Basque Pork In Cider

    Inspired by Tim's holiday walking in the high Pyrenees here is a great Basque style recipe for Pork Cassoulet with windfall apples, cider and cream.

    Basque Pork in cider with chorizo, mild chillies and windfall apples


    Ingredients you will need:

    • 800 g pork steaks diced
    • 500 ml cider
    • 2 Tbs olive oil
    • 1 onion chopped finely
    • 2 apples  cored, peeled and chopped
    • 100 g chopped chorizo
    • 2 mild chillies, seeded and sliced
    • 2 garlic cloves
    • 4 - 5 fresh sage leaves, or half a teaspoon of dried
    • 80 g sultanas
    • 100 ml double cream
    • salt and pepper to taste


    1, Put the pork in a dish and pour over the cider and leave for 90 minutes in a cool place

    2, In a large lidded pan heat your oil, add onion, chorizo, garlic and chillies and cook gently for a couple of minutes

    3, Add the pork steaks and cider it was marinaded in and bring to the boil

    4, Add the sage and apple simmer for 30 minutes on a low heat

    5, Add the sultanas, cover and simmer for 15 minutes

    6, Stir in the double cream and cook for  2 - 3 minutes, add seasoning to taste

    Serve with salted potatoes.

    To find out more, check out Paul Peacocks video




  • The Midland Game Fair

    We are making our 10th appearance at the Midland Game Fair on 17tth and 18th of September. The Midland Game Fair takes place in the beautiful setting of Weston Park in Shropshire.

    The event is a great family celebration of the Country Life and Field Sports with an array of things to do upon your visit. The Game fair has year on year increased its portfolio of countryside activities making it a landmark day out in the family calendar, with something for everyone to enjoy.

    At the show we will have all of our most popular machines on the stand for you to see up close. We will be bringing a wide range of skins, seasonings and curing salts for all those looking to top up for their next batch of sausages, burgers and charcuterie.

    Come and experience this truly unique atmosphere and see all that the show has to offer.

    For all information on on access, ticket prices, accomidation and more click the link below. http://www.midlandgamefair.co.uk

  • The Game Fair 2016

    Now in its 58th Year, The Game Fair (formerly The CLA Game Fair) returns to the familiar surroundings of Ragley Hall, Warwickshire, from 29-31 July.

    This will be our 12th year in succession at The Game Fair and we can't wait to be back so to get you as excited as we are here is a little more information about the show.


    This event is the festival of the countryside that celebrates everything from clay shooting to archery, gundog scurries and international championships to fishing, falconry, ferreting and equestrian. There show really is a hands on outdoor experience with something for everyone in the family.

    At the show we will be showcasing all of our machines from sausage stuffers, mincers and slicers. So if you aren't keen on buying online and would like to get a close up of our products, this is the perfect opportunity.

    Ragley Hall is situated in the picturesque town of Alcester, Warwickshire. It is situated approximately 8 miles (13 km) west of Stratford-upon-Avon, and 8 miles south of Redditch.

    If you need a little more information about the show and how to buy tickets click here.

    We can't wait to see you!

  • Sheep Casing Market Prices Down

    After six years of high prices and world shortages of Sheep Casings the market is finally on the way down and we have been able to make substantial cuts to our full range of British Sheep Casings and also good reductions in the price of our British Hog Casings. Check out our Butcher Pack Premium Wide Sheep 24/+ Spooled bundles 4 X 80Mtrs down from £92.00 to £71.80 saving of £20.20 or 22%!

  • Weschenfelder Pork Pie Recipe

    Check out our Pork Pie Recipe and make your own superb traditional 'Northern' Butchers Pork Pie with a hot water crust pastry. Full recipe for both the pastry and filling, to be used with our new Pork Pie Seasoning and Pork Pie Curing Salts.


    Weschenfelder Pork Pie Recipe

    Boiled Water Pastry

    Recipe – enough for 4 Pies

    Ingredients                    Weight (Grams)

    Strong Plain Flour             580

    Lard                                       205

    Boiling Water                     265

    Salt                                         10


    • Add the water to a saucepan and heat.
    • Add the lard to the water, stirring often until the lard melts.
    • Pour the flour into a large mixing bowl and add salt, mixing together well.
    • Once the lard has melted into the water, bring to the boil and SLOWLY pour into the flour and salt mix – Caution: be very careful of the fat splashing when poured into the flour!
    • Mix well with a wooden spoon until the ingredients are cool enough to handle.
    • Gently bring together the pastry to form a paste like consistency, cover with cling film and cool.

    Pork Pie Filling

    Recipe – enough for 4 Pies

    Ingredients                        Weight (Grams)

    Lean Pork Shoulder*            800

    Pork Back Fat**                     200

    Pork Pie Cure                          11

    Pork Pie Seasoning                11

    *Coarse Minced               **Fine Minced


    • Place the minced meat into a large mixing bowl, add the Pork Pie Curing Salts and mix thoroughly. Leave to stand for 15 minutes.
    • Add the Pork Pie Seasoning and again mix thoroughly.
    • Take the cooled hot water pastry and divide into equal amounts – approximately 250g each.
    • From each 250g piece of pastry remove approximately 20g of pastry and put aside for the lid.
    • Knead the pastry to allow it to become more pliable. DO NOT OVERKNEAD!
    • With the larger pieces of pastry, form burger shaped pieces approximately ¾ of an inch thick.
    • Using a floured pie dolly (or similar, a baked bean tin works quite nicely) raise the pastry. This is done by placing the dolly into the centre of the pastry, and slowly easing up the pastry around the sides of the dolly until you have a casing approximately 5-6 inches high.
    • To remove the pastry cases from the dolly, place the dolly on its side and roll gently across the work surface to loosen the pastry.
    • Stand the dolly back upright and slip a pallet knife or similar between the dolly and the pastry case and gently work around the whole of the dolly to ease it from the case. The pie case can be chilled at the stage to ‘firm up’.
    • Or alternatively, line a Pork Pie tin or similar with the pastry.

    Time to Fill


    • Divide the filling mixture into equal amounts (approx. 250g each) and roll each one into a ball shape.
    • Press the ball gently into the pastry case.
    • Take the smaller pieces of pastry that you have reserved for the lids, and roll each of them out to just a touch smaller than the top of each pie base. Make a hole in the centre of each lid.
    • With the egg wash, moisten the neck of each pie and place the lid onto the pie.
    • Seal the lid to the base with the prongs of a fork or your fingers.
    • Glaze the pies with the remaining egg wash and place into the pre heated oven at 220°C for approximately 15-20 minutes.
    • Turn oven down to 170°C and bake for a further 60-70 minutes.
    • Check the temperature at the centre of the pie with a thermometer (although the meat will be cooked at 75°C, the pastry may not be). To avoid this leave the pie in the oven until the internal temperature of the pie reaches 90°C.
    • Remove from the oven and allow to cool.

    Once cooled to room temperature, the pie should be jellied. Gelatine can be made simply by adding gelatine powder or leaf gelatine to chicken stock.


  • Great Yorkshire Show, 12–14th July 2016

    The Yorkshire show is our second show of the year, and it will be our first ever appearance at this show! This show features the best of British farming and is England’s premier agricultural show. You’ll see 5,000 of Britain’s finest cattle, sheep and pigs, 2,000 horses in top class show jumping, equine classes and other animal contests including sheep-shearing competitions. This show should be nailed into the calendar for all agricultural folk looking for a great day out. Not to mention you will also have the perfect opportunity to see our products up close first hand and take advantage of some great offers!

    The showground is placed in an idyllic countryside location just outside of Harrogate and can be easily accessed via car or public transport using trains as well as a free shuttle bus service. For more travel information click here.

    For all information visit the Great Yorkshire Show Website.

    We can’t wait to see you there!

  • British Pie Week!

    shutterstock_266580785Our new Pork Pie Cures, Seasonings and Pie tins have arrived just in time to celebrate British Pie Week. We now have a great pie seasoning along with a special pie cure to make a traditional 'pink' pie along with full instructions on how to cure the meat and how to make a hot water pastry for a traditional hand raised Pork Pie. The pie tins are classic half pounders and come in a set of three.  So get in quick and make your own delicious pies this weekend!

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