Impson (Swaffham) – Swaffham
Sizzler
A
couple of bags of sausages
arrived the other day from
our Norfolk outpost. Dropped
in by a mutual acquaintance
for us to sample as it
happens. Thank you all. Free sausages are
always welcome but do these Swaffham Sizzlers pass
muster?
We 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.
“Blimey”, eyes down and look
in was uttered as we
separated the sausages up
ready for the pan.
We didn’t get the meat
percentage unfortunately in
time for writing the review,
but I’m sure 65-70% would be
a suitable figure. Good
looking sausages in the raw
though, good natural skins and not
too tightly stuffed.
Now in cooking up, there was an
issue unfortunately. The
skins were, we found out in
cooking, very fine and a few
bursts occurred. Not splits,
bursts. Only minor but
enough to allow the soft
uncooked filling to
protrude, swelling through
the sides on more than one
sausage. I had cooked up a
couple for sampling, but in
light of the bursts, we
cooked up the remainder,
just to check. A few more
bust sausage skins did occur
as it happens sorry to say.
Well the sausages did brown
very well anyway, and looked
pretty fair ready for
dishing up. However the bite
was very soft and the
texture oddly squidgy too.
Comments here on the meat
texture included “they’re
rather soft”, and “sticky
meat is strange”. Personally
I found them somewhat
lacking, being in need also
of a lot more seasoning.
Quite noticeable shrinkage
and weight loss.
Having contacted our Norfolk
outpost for their spin on
the sausages, the comments
from there did confirm that
these sausages were indeed
very soft, but very good for
a sausage toad evidently!
Oven cooked in a toad,
sausages do sometimes cook
up a bit firm but these
Swaffham Sizzlers remained
soft.
I kept half a sausage back
to eat when cold, and
although it had firmed up
slightly, it was still
pretty soft to bite and
desperately in need of
seasoning.
So there you go an OK
sausage, but sadly not our
“cup of tea”. Give them a
go yourself and let us know
what you think…. .
Impson (Swaffham)
– Swaffham Sizzler
(Nov
2015)
Here's the
sample details:
100x28mm before cooking, 80x30mm
after.
63g before cooking, 53g after.
That's a shrinkage of approx 14% & weight
loss of approx 15%.
Sorry, we'll get prices shortly.
IMPSON's
73 Market
Place,
Swaffham,
Norfolk PE37 7AQ
01760 721 791
www.impsonbutchers.co.uk