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Oxhey Lane
Farm (Pinner) -
Cumberland
Lastly from that bag
of sausages dropped in to the office
recently by a friend who'd called
in to the Oxhey Lane Farm Shop in
Pinner we sampled their Cumberland...
Jon Wiggett runs the farm shop and
has told me that they prefer to hand
mix rather than use machinery when
they make their sausages and they use
only good ingredients such as hand &
belly, and natural casings.
The flavourings too are mixed up in
house, and the "secret" recipes used
have been handed down "father to
son". Jon's dad started the
business some 40 years ago and Jon
has continued on the tradition for
the last 10 years.
75-85% meat (dependant on the
recipe) goes in to natural casings
with some rusk and the flavourings
and that's it! Jon says that
"you wont get fat out of our
sausages", well
he's right, no residual fat in the
pan.
These Cumberlands did cook up well
just like the others from Jon Wiggetts farm shop and these
are again just like their cousins,
are a "big sausage" with a good
succulent bite and a medium texture.
The pepper flavour is there as it
should be for a cumberland but
although it was somewhat on the mild side
for me, others here did like them
"just the way they are"!
Jon Wiggett
certainly knows how to make a good
eating
sausage!
Oxhey Lane Farm (Pinner) -
Cumberland
 (Dec
2012)
Here's the
sample details:
110x33mm before cooking, 105x34mm
after.
98g before cooking, 92g after.
That's an overall shrinkage of 2% & weight loss of approx
6%.
£11.00/Kg
(approx)
Oxhey Lane Farm Shop
Hatch End
Pinner
Middlesex
HA5 4AHE
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