
Impson (Swaffham) –
Breckland Banger
Like the Swaffham Sizzlers, were told that the pork
in these comes from “Scotts
Field” near Oxburgh Hall,
from a herd of rare breed,
Large Black, free range
pigs. Although rare today,
the breed is indigenous to
East Anglia and the meat
produced is renowned for
being flavoursome with a
succulent texture or so
their web site says.
We need to contact the
producer to get the accurate meat
percentage,
but I’m sure 68-75% would be
a good estimate. Good
natural skins. Firm in the
raw but not too firm.
In cooking up, the skins worked as they should. No splits or bursts at all, and none of that annoying pale emulsion leaking out that we get with some sausages. Nice browned skins with a little crispness...looking good so far we said. The aroma from the pan was "sausagey" commented one of the team...I do wonder sometimes?
Texture-wise a good medium
with a slight crumble when
cut. The succulence was Ok
but on the low side even
with pan frying. I
suspect if these sausages
were oven baked or grilled
then they would come up a
bit dry-ish.
Taste-wise there was
definitely enough "porkiness"
and spice to just give you
that lingering flavour on
the tongue.
Weight loss was reasonable,
and shrinkage was 0%.
Having contacted our Norfolk
outpost for their spin on
these sausages as well, the
comments from there were
like ours and complementary too.
Like the Sizzlers I kept a sausage back
to eat when cold, and
although it had lost a bit
of flavour, with a dab of
"daddies" this produced a
handsome sandwich!
So the bottom line, a pretty
fair
sausage that we would happily buy
ourselves. Give them a
go yourself and please let
us know what you think…
Impson (Swaffham)
– Breckland Banger
(Nov
2015)
Here's the
sample details:
110x30mm before cooking, 110x30mm
after.
76g before cooking, 68g after.
That's a shrinkage of approx 0% & weight
loss of approx 10%.
Sorry, we'll get prices shortly.
IMPSON's
73 Market
Place,
Swaffham,
Norfolk PE37 7AQ
01760 721 791