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  • The English Cumberland

    Possibly one of the favourite of English sausages, it is thought that the Cumberland was brought to the UK by German miners looking for work in the Cumbrian coal field. Instead of linking the sausage, the coiled it in order remind them of home.

    There are many recipes for a Cumberland, mostly they are flavoured with Sage and pepper. It is a fairly rough sausage requiring only a single pass through the mincer.

    Ingredients

    The Meat 

    • 900g pork shoulder
    • 900g pork belly

    Spices and herbs

    • 25g kosher or sea salt
    • 1 dessert spoon ground white pepper
    • 110g fine breadcrumbs or rusk
    • 1 heaped dessert spoon dried sage
    • 1/2 teaspoon ground coriander
    • 1 teaspoon ground nutmeg
    • 175 ml ice cold water

    Skins  

    • 3m to 3.5m (32mm) natural hog casings

     

    Instructions

    • Start by sanitising all your equipment and put your hog skins into cool water to soak.
    • Change the water of the soaking skins a couple of times, and finally add a dribble of oil to the water to ease their passage onto the delivery tube.
    • Put the meat and fat in the freezer for 30 minutes to chill before dicing into easy manageable pieces.
    • Once diced, put the meat and fat in the freezer for 30 minutes to chill before dicing into easy manageable pieces.
    • Pop the ground meat in the fridge while you prepare the other ingredients.
    • Mix the sea salt, pepper, rusk, sage, corriander and nutmeg together in a small bowl.
    • Take the meat out the fridge and mix together the herby mixture and water with the meat.
    • Put the casings onto the nozzle and slowly begin to stuff the mixture into the casings.
    • There are a few options when cooking the Cumberland. You can make a ring and fry in a pan, usually held together with a wooden skewer. But equally you can link them, and these are so substantial a sausage they go a long way! They seem usually to be served with an onion based stock gravy, but try them grilled with mustard, or BBQ’d with a little honey!

    To Drink

    There really is only one beer to drink with these sausages - Newcastle Brown Ale!

    Weschenfelder World Cup Salchichas Sausage Competition

    Post a picture of your Cumberlands on our Facebook or Twitter pages using our handle and the hashtag #WorldCupSausage for your chance to win a German Burger Press.

    We will pick our favourite picture of your World Cup Sausages on the 16th July at 1pm.

     

  • Belgium - How To Make The Boudin Blanc Sausage

    This sausage is a rich one and with England's final group stage match being Belgium, it only seems right to serve up the Baudin Blanc in what could be a fixture that decides the fate of these teams' World Cup hopes.

    This is a very simple sausage to make, perhaps rare in that one of the ingredients is cooked before assembly. It is also quite a wet sausage, as a large amount of cream is used.

    Ingredients

    The Meat

    1 Kg pork shoulder, skin removed

    500 g pork back fat

    100 g Ardennes pate

    To Add to Meat

    1/2 teaspoon ground white pepper

    2 eggs

    ½ teaspoon nutmeg

    2 onions, chopped finely

    120 ml double cream

    15 g Kosher or sea salt

    Skins

    3m (32mm diameter) natural hog casings

    • Start by sanitising all your equipment and put your hog skins into cool water to soak. Change the water of the soaking skins a couple of times, and finally add a dribble of oil to the water to ease their passage onto the delivery tube.
    • Put the meat and fat in the freezer for 30 minutes to chill before dicing into easy manageable pieces.
    • Chop the onions finely and place in a frying pan with a dessert spoon of butter. Fry gently until translucent, do not brown them in any way. Once cooked, set aside to cool, then pop into the fridge once cooled enough.
    • Grind the meat together with a 6mm plate along with the pork back fat and the Ardennes pate.
    • Put the meat and fat back in the freezer for 15 minutes. Once the meat is cold, get it out of the freezer and add the the cold onions to the meat and mix well. Put the meat and onion mixture back through grinder using a 6mm plate again.
    • Mix in 2 eggs, cream, nutmeg, salt and pepper with to the meat. Once thoroughly mixed, it's time to stuff the hog casings.
    • These sausages should not be over stuffed. They can be left for a day to mature then cooked for 40 minutes in water at 80ºC. Once cooked, allow them to cool and then refrigerate once cool enough.
    • They are fried in butter, grilled, BBQ’d and used in casseroles - being cooked again. They are a mild flavoured sausage and just cry out for some good mustard.

    What To Drink With Your Baudin Blanc Sausages

    You are spoilt for choice for Belgian beer, but this sausage really must have La Chouffe Blonde D'ardenne, which is available from Beerwulf.

    Weschenfelder World Cup Baudin Blanc Competition

    Post a picture of your Baudin Blanc sausages on our Facebook or Twitter pages using our handle and the hashtag #WorldCupSausage for your chance to win a German Burger Press. We will pick our favourite picture of your Baudin Blanc sausages on the 29th June at 1pm.

    Boudin Blanc Sausage
  • How to make Salchichas from Panama

    This is a fermented sausage that is subsequently cooked and is highly flavoured with pepper and herbs. They are eaten for breakfast, “The full Panama” - if such a breakfast exists, consists of Salchichas and scrambled egg.

    The word Salchichas simply means sausage, and it is prepared in a slightly different manner to most sausage in that the meat is matured for a couple of days before stuffing. So, if you're getting these sausages ready for a World Cup party, you better get started.

    Ingredients

    The Meat 

    • 1kg pork shoulder (Diced into 1-2cm pieces)
    • 1kg beef (Diced into 1-2cm pieces)
    • 400g Pork back fat (Diced into 1-2cm pieces)

     

    Spices and herbs

    • 400 g Chilli peppers - Poblano or Ancho - even Bell Peppers will do
    • 4 garlic cloves, minced
    • 1/2 teaspoon hot cayenne
    • 1 tablespoon spoon fresh oregano or 1 dessert spoon dried
    • 1 tablespoon spoon coriander or 1 dessert spoon dried
    • 1 teaspoon dried cumin
    • 25 g fine sea salt
    • 1 teaspoon crushed black pepper

     

    Skins  

    • 3 meters hog casings

     

    Instructions

    • Put the meat and fat in the freezer for 30 minutes to chill before dicing into easy manageable pieces.
    • Grind the meat and fat with a coarse plate along with the chopped peppers.
    • Pop the meat in the fridge while you prepare the other ingredients: finely grate the garlic, and if you are using fresh oregano and coriander, chop finely.
    • Mix the ingredients with the meat from the fridge in a large bowl.
    • When mixed, cover and place in the fridge and leave for 2 days to ferment. Place the mixture on the top shelf - the warmest part!
    • Stuff into hog casings - it will be harder work than normal, there is no liquid in this sausage.
    • Link and cook: you can put them in a pan and boil in beef stock, bake them in the oven at 180ºC, 350ºF, Gas 4 for about 30 - 40 minutes or fry them in the normal way.
    • The Panamanian method is to boil in stock sometimes with peppers and tomato added.

     

    To Drink

    Panama Beer - Cerveza is a Panama Lager which is a light, straw coloured lager in the German style.

    Weschenfelder World Cup Salchichas Sausage Competition

    Post a picture of your Salchichas on our Facebook or Twitter pages using our handle and the hashtag #WorldCupSausage for your chance to win a German Burger Press.

    We will pick our favourite picture of your Salchichas on the 25th June at 1pm.

    Panama

     

  • Tunisia - How To Make The Merguez Sausage

    Kick off your World Cup party with Merguez Sausages.

    Celebrate England's first match against Tunisia on the 18th June 2018, with a good hot Merguez sausage which should get your World Cup off to a great start with this tense affair.

    Ingredients

    The Meat

    1.5kg beef or lamb

    250g chilled beef fat

    The Ground Spice Mix

    2 teaspoons whole cumin seeds

    2 teaspoons whole corriander seeds

    2 teaspoons whole fennel seeds

    2 tablespoons paprika

    1/2 teaspoon cayenne pepper

    To Add to Meat 

    25g kosher or sea salt

    6 finely chopped garlic cloves

    2 tablespoons Harrisa (mashed up chillis & peppers)

    Ground spice mix

    Instructions

    • Chill meat for at least 30 minutes and soak skins for at least 1 hour in tepid water changing the water a few times.
    • Grind together 1.5kgs of beef with 250g of beef fat using a 6mm plate and put meat back into the refrigerator.
    • To make your ground spice mix grind & mix together cumin seeds, corriander seeds, fennel seeds & paprika seeds.
    • Bring the meat back out of the fridge and mix in salt, garlic, harrisa and your freshly made spice mix.

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

    • Slide your sheep skins onto the nozzle and stuff slowly.
    • Once your meat is used up link all your sausages at about 6 inches.
    • Rest for 24 hours and cook, by frying or baking but preferably on a smoky BBQ, though some variations are smoked before cooking.

    What To Drink With Your Merguez sausages

    Tunisia isn't really famous for it's beer so just grab a 12 pack and share them out with this beautiful homemade Merguez sausage.

    Weschenfelder World Cup Merguez Sausage Competition

    Post a picture of your Merguez sausages on our Facebook or Twitter pages using our handle and the hashtag #WorldCupSausage for your chance to win a German Burger Press. We will pick our favourite picture of your Merguez sausages on the 19th June at 1pm.

    Mergeuz Lamb Sausages & Tunisia Flag
  • Weschenfelder Sausage Stuffer Appears on The Generation Game Show

    Our Trespade Mini Plus little Demon Sausage Stuffers made an appearance on the resurrection of the Generation Game Show on Sunday 1st April. The BBC brought back the 70s game show made famous by Bruce Forsyth but this time hosted by Mel and Sue and produced many memorable moments from plate spinning, pottery antics, and of course the sausage stuffing fun.

    Our sausage machines certainly looked the part with the addition of a glitter fronting.

    Programme Name: The Generation Game 2018 - TX: n/a - Episode: n/a (No. 2) - Picture Shows: Gary McClure, Sue Perkins, Mel Giedroyc, Ruth, Lindsey - (C) BBC - Photographer: Guy Levy Programme Name: The Generation Game 2018 - TX: n/a - Episode: n/a (No. 2) - Picture Shows: Gary McClure, Sue Perkins, Mel Giedroyc, Ruth, Lindsey - (C) BBC - Photographer: Guy Levy

    Pro butcher and good friend of Weschenfelder's Gary McClure was the game show’s judge for the Sausage Making .

    We helped Gary in his World Record for the longest sausage ever made a few years ago so we were pleased to be able to help again. Gary made his batch with ease and quickly had the sausages linked and then it was over the new starters! Exactly as the producers hoped the contestants had the usual nightmares of under filling followed by over-filling resulting in split skins, air pockets and messy links all of which contributed to their downfall. With just 1 minute to produce some good quality sausages, I'm sure we can all sympathize with the contestants here.

     You can catch up on the full show here on the BBC iplayer.

  • Deer Stalking Fair 2018

    Show: Deer Stalking Fair 2018

    When: 24th - 25th March 2018, 10am-5pm

    Where: Border Union Agricultural Society, Springwood Park, Kelso, TD5 8LS, Scotland

    Whilst this is a show is very much geared towards people with a passion for Deer Stalking, there is much more on than what meets the eye. The fair has heaps of activities, shops and mini demonstrations which take place through out the show making sure you aren't stuck for things to do or see.

    The organisers are keen to ensure the fair has a long life, so each year try to introduce something new for the visitors, and the line-up for this event is looking good so far.

    There will be exhibitors displaying rifles, optics, clothing, footwear, general stalking equipment, custom rifles, reloading equipment, deer dog equipment and so on, but they have also expanded on the demonstrations and seminars.

    There are several seminars planned over the course of the weekend including deer biology, rifle accuracy and carcass preparation. After success in previous years in butchery and foods, the show will expand this section further to include sausage and burger making demonstrations which we of course will be involved in, as well as the butchery of a deer carcass.

    We hope to see you there.

    For more information about the show, visit http://deerstalkingfair.co.uk/

  • Haggis Making Kit

    Celebrate Burns Night With Our Haggis Making Kit

    Haggis Making Kit_Main

    Burns Night is soon upon us and there’s no better way to celebrate the Scottish Poets life than tucking into a beautifully cooked Haggis with a tumbler of whisky. It’s one thing taking Haggis off the shelf but have you ever thought about making this Scottish delicacy yourself?

    Our Haggis Making Kit lets you do just that and with a full recipe and step by step instructions. This kit is perfect for even the most novice of cooks.

    What’s included in my kit?

    • 1 x 1kg Haggis Mix (made in Scotland)
    • 2 x Natural Beef Caps
    • 5 x Nalo Haggis Bags

    With enough to make 10lbs of haggis, just add the dried suet cooked tops/lights (lungs, heart, liver) and stock and you’re good to go. Your homemade haggis will be sure make a lasting impression this burns night.

    The Haggis Making Kit is available for only £11.50. Buy Haggis Making Kit.

  • Salt Block Steak With Rosemary Potatoes & Watercress

    Beware, once tried there is no going back … If hot enough, the block immediately seals in the deep and sweet flavour of the steak, but also gives enough of a salt crust to cut into its richness, without being really salty to taste.

    Simple, but true, the result is an astonishing melting of flavours. The partnership of beef and potato is monumentally important, practically a national icon, but here the subtle, salty edge also make the potatoes’ sweetness particularly delectable.

    sq2steak_1

    Ingredients you will need:

    • 1 x Salthouse Himalayan Salt Block
    • Pepper mongers Tellicherry Black Pepper
    • 2 x Ribeye steaks
    • Olive oil
    • 4–5 Jersey Royal potatoes
    • Fresh rosemary
    • Watercress
    • Block preparation, Slowly pre-heat a tempered salt block to your required temperature
    • Steak
    • Drizzle some olive oil over the ribeye steaks
    • Add a sprinkling of Peppermongers Tellicherry Black Pepper
    • Cook over a preheated salt block
    • Potatoes
    • Brush salt block with olive oil
    • Slice a handful of new potatoes
    • Fry until crisp on both sides
    • Sprinkle with chopped rosemary
    • Serve with a dressed watercress salad

    Here at Weschenfelder's we stock 2 sizes of Himalayan Salt Blocks, both of which are available to purchase on the below links.

    Himalayan Salt Block - Square

    Himalayan Salt Block - Rectangle

  • Hard Br-egg-sit Scotch Egg Recipe

    It’s more than a pun, the luxurious Scotch egg is hard, crunchy and golden on the outside, soft and pliant on the inside, with a whole range of flavoursome goodness on the way.

    When I make lots of Scotch eggs I am happy to use the Weschenfelder Pork Pie seasoning mix, it makes an excellent filling. Indeed, when making pork pies, any meat left over (I am always making too much filling) is made into Scotch eggs.

    But it is possible to make any number of flavoured varieties, curry is good, chilli is better, try a tablespoon of paprika or a few cloves of garlic, finely chopped. And of course, adding a little black pudding to the meat takes you to a whole new level!

    Scotch Egg

    Ingredients You Will Need - Serves 6

    • 6 eggs, hard-boiled and shelled
    • 350g minced pork shoulder
    • 4 g salt (I used curing salt but ordinary non iodised will do)
    • 1/4 teaspoon allspice
    • 1 tablespoon chopped thyme
    • 1/2 teaspoon ground pepper
    • 1 dessert spoon of parsley
    • 1 tsp dried sage
    • ½ tsp grated nutmeg
    • 1 - 2 eggs, beaten
    • 120g breadcrumbs - but rusk gives a more golden, crunchy outer shell
    • Sunflower oil for deep frying

    Step-By-Step Guide

    Before you start the rest of the process, boil your eggs. If using six eggs, a hard boiled egg will take them ten minutes on a strong simmer. Then place them into a bowl of iced water, or run them under the tap until completely cold. This stops the eggs from developing a grey ring near the yolk.

    In a number of restaurants there are some dishes for Scotch eggs that are runny. To achieve this, boil the eggs for seven minutes.

    It goes without saying the eggs need to be shelled before layering up!

    1, Put the meat in a bowl with the salt, pepper, parsley, sage, thyme and nutmeg.  Mix well with your hands. Pop into the fridge when well mixed to cool.

    2, Divide the sausage meat into 6 equal sections. Form each section into a round and mould it around the eggs.

    3, Roll the covered eggs in the beaten egg and coat in the breadcrumbs. For an extra crispy shell, repeat the egg dip and roll once again in the breadcrumbs / rusk. Have all the Scotch eggs ready to cook before heating the oil.

    4, Heat the oil until very hot. If using a deep fat fryer ensure it has reached 190°C. Carefully put the eggs in the oil and fry for 4 minutes, turning them as they cook so they brown evenly. Cook no more than 3 eggs at a time.

    5, Drain the cooked eggs on kitchen paper.

  • The Great Yorkshire Show 2017

    Show: The Great Yorkshire Show 2017

    When: Tuesday 11th - Thursday 13th July

    Where: Great Yorkshire Showground, Harrogate, HG2 8NZ - Food Hall, Stand 534

    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!

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