Churchgate - Chipolatas

We've sampled these excellent chipolatas a couple of times before and we like to go back to our reviews every now and then so here we go...

Jason Drage at the Churchgate Sausage Company makes some very good sausages and these chipolatas are just such a well made product.  The consistency of flavour and texture is a winner as far as we are concerned and maintaining this consistency is key.  It's the confidence in this that we buy these for our Christmas lunch to accompany the old turkey each year...

Now these chipolatas cook up really well in their natural skins.  They nicely brown and make for "snappy" bite, just like it should be as far as I'm concerned. Texture-wise a bit smoother than a regular porker from Churchgate, which Jason says is best in a smaller casing.  The taste is just how it should be too, meaty and slightly herby but with a hint of "sweetness".  Minimum shrinkage and yes, good value. 

We noticed at the last review that the chipolatas had increased a few mm's in length to 100mm, so it was with interest we now note that they're back to 90mm now.  Hmm? I will enquire when next in the shop.  The pre-cook diameter and weight loss / shrinkage is consistent with those sampled in 2013 and again in May 2015.  This fact certainly doesn't affect the taste, as once again they are all in all a pretty good chipolata sausage. 

Now I know there's a lot of peeps out there that consider chipolatas to be "kids food"...dispel the myth please!  Chipolatas are great in a sandwich for grown-ups take our word for it. 

Consider this...they cook up a tad quicker if you're hungry and there's nothing quite like munching one straight from the pan! 

Mind you eaten cold later...Oooo lovely, tell your mum!

Churchgate - Chipolatas      (Feb 2013 / May 2015 / Jan 2017)

Here's the sample details:
100x20mm before cooking, 100x19mm after.
31g before cooking, 29g after.
That's a shrinkage of 3% & weight loss of approx 6%.
15 in a 500g tray 4.50  (9.00/kg)


May 2015     May 2015    May 2015

Feb 2013  Feb 2013