Allingham's (Hitchin, Herts) - OSB

Sausage Review have been searching for a 5 banger mark sausage for quite a while, and here we go, we think we've found one...Thanks to Chris Cooper of Stevenage for the heads up...

Now the OSB, or Oxford Sandy & Black, that Allingham's make is a fine looking sausage in the raw. They quote a minimum 65% Oxford Sandy & Black pork meat on these but you can easily tell they are a really, really well made item with top quality meat, probably (I think for sure) well over the percentage they advise!  Top quality natural skins are used of course and all tied beautifully. See the photo below.

Allingham's shop is right central in the old town market place and is a delight incidentally, like going back slightly in time and a really nice experience. The butchers serve you, have a chat with you in that old style friendly way I remember from my young years, and then you go to the cash desk window at the back of the shop to part with your money!  If you call in, do look out for plenty of free samples of sausages on the counter top. Believe me they are very proud of their sausages, and they will tell you such without prompting!

The OSB sausages cooked up beautifully, with nicely browned skins, and a medium texture that gave a good bite, but didn't need a heavy chew at all.  Succulent, and definitely moreish!

Got to stop a minute, I'm salivating writing this!

The flavour was what I would describe as delicate, with a light spice and a taste that gently lingered on the tongue.  We all immediately agreed on the scoring for these I hasten to add. They are that good as far as we are concerned! 

I had to fight to keep one sausage back to be eaten cold later...and what can we say about a word...wonderful!  A right proper sausage.

Minimum shrinkage and weight loss in cooking, no splits, or spits.  All in all, absolutely delightful food!  A worthy 5 banger marks scored!

Don't just take our word for these, if you get a chance call in and buy some.  Allingham's Old English sausages are blooming good too!

Allinghams (Hitchin, Herts) - OSB
  (Jul 2014)

Here's the sample details:
120x32mm before cooking, 110x32mm after.
80g before cooking, 74g after.
That's a shrinkage of approx 8% & weight loss of approx 7%.
6 sausages 4.24   (8.99/kg)


Allingham Bros
22 Market Place


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Allinghams - Old English

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