Broad Oak Farm - Pork & Chilli

We noticed recently "a bit of a change" from Broad Oak Farm.  The packaging of some of their range had been replaced with a new style that allowed you to see the contained product, AND the sausages are now in natural skins!

I have to say this in my mind is an absolute essential.  We're quite discerning about what we buy and I'm sure this is the same for many others.  OK the stated 65% pork meat content is not the most exciting in the list of ingredients, but given the changes, and the fact that Broad Oak Farm did well at the 2014 BPEX pork sausage awards with a gold for their Pork and Chilli sausage, we thought we would certainly give these a go.

Texture-wise they were smooth to medium and did retain a reasonable amount of succulence.  Skin-wise they did cook well, far better than those collagen ones that we've tried. No major skins splits but we did have a couple of eruptions from the sausages ends where the skins tightened down and shrunk lengthwise slightly.  We know this doesn't detract from the taste, but it's annoying all the same.

We were hoping for a good "tingle" from the chilli and from the photo you can see the chilli is well mixed in.  It was there yes, but not as much as we expected.  A good tasting sausage of course, and they were VERY good in a sandwich.

We congratulate Broad Oak in changing their packaging and skins.  Certainly the way to go.

Would we buy again?  Probably yes!

Broad Oak Farm - Pork & Chilli   (Sep 2015)

Here's the sample details:
100x30mm before cooking, 90x30mm after.
67g before cooking, 59g after.
That's a shrinkage of 0% & weight loss of approx 7%.
6 sausages in a 400g pack. 2.49 (6.23/kg))