The difference between us....................

[ufkacbln]

... and as for Sausages

One of the bigest Travesties over the years was the change in ownership of the Sussex Brewery in Emsworth

One a pub specialising in Sausages and brewing their beer to a Young's Pub that still eerved some 30 different sausages

However now down to about half a dozen

It was always a nice cycle ride out to Emsworth and lunch then back.

However the Prophet of Doom has spoken

The sawdust went a while ago in the bar but not the atmosphere. The log fire still draws visitors as well as the simple rusticity including a mix of seating, some old warped tables, a tiny snug and an unpretentious dining area at the back of the fine 1700s brick building with its flagstones and floorboards.

Today, the pub offers six pump beers including Tribute and Bombardier and an interesting wine list, complementing the classic pub grub with an upmarket edge.

Those in search of more refined cuisine and those wishing to plump for solid grub will find choices to satisfy.

There’s a bucket of whitebait with home-made tartare sauce; sausage meat and black pudding Scotch egg; seared scallops with pea purée and pancetta and ale braised pork ribs.

Salads include grilled halloumi with roasted peppers, aubergine and artichoke or caramelised shallots and goat’s cheese tart with salad.

Prior to Simon’s arrival, the pub was known as the sausage pub with no less than 40 or 50 types, but Simon has managed to narrow it down to five or six varieties including wild boar. Order a platter of six types with a whole stash of other ingredients including mash and onions, £21 for two.

There’s also ale-battered cod and chips, calves’ liver, macaroni cheese with tomatoes and herby breadcrumbs and goat’s cheese and twice-cooked pork belly with bubble and squeak.

Whitebait?
Halloumi?
Calve's liver?
Goat's Cheese

You can imagine my disgust when I made the pilgrimage to find that the sausage made form a recipe in Pepy's diary was no longer available, or the Drunken Duck, or the Greenwich Smokey, never mind the possibility of a mixed platter!

Carol Godmark may see this as an improvement , but for us sausage lovers it is a travesty, mind you many years ago I learnt that any pub that this woman gives a good report is one to avoid!

 

[Cycling Naturalist]

Fine Sausages need a fine textured mash, with a little fine mature cheddar

..... and perhaps a little Mustard

Anything else is overkill

Ahem - the Gloucester Old Spot was not lovingly raised in Trefonen (some 12 miles away, for those of you who are idly wondering where quinoa comes from, and whether there might be some food miles issues) for it to end up as sausage. As with most classic rare breed meats, it is rather fatty, dark and gamey compared with supermarket fodder. Sourced locally and hand purveyed by the local butcher.

 

[ufkacbln]

Ahem - the Gloucester Old Spot was not lovingly raised in Trefonen (some 12 miles away, for those of you who are idly wondering where quinoa comes from, and whether there might be some food miles issues) for it to end up as sausage. As with most classic rare breed meats, it is rather fatty, dark and gamey compared with supermarket fodder. Sourced locally and hand purveyed by the local butcher.

My wife finds it funny that I will ride some 40 miles to get sausages for supper!

The food miles are done by bike!

 

[vernon]

Gloucester Old Spot is not a patch (sic) on the pork served in Hungary and Croatia. I ate it every other day as I cycled along the Danube last year and the year before. I didn't eat it every day because you can have too much of a good thing.

 

[ufkacbln]

Totally OT, but there is a local Ale called "Skew Ale"

Grown on the South side of Portchester Hill, I am able to watch the spring barley growing as I commute, then savour the fine ale produced

That is local produce!

 

[ufkacbln]

Gloucester Old Spot is not a patch (sic) on the pork served in Hungary and Croatia. I ate it every other day as I cycled along the Danube last year and the year before. I didn't eat it every day because you can have too much of a good thing.

We did the Cumbrian cycle route a few years ago, and my aim was to test ALL the local variations of Cumberland Sausage

IIRC I sampled over 20 !

 

[IDMark2]

Gloucester Old Spot in the oven. All the usual plus parsnips with glaze of Bim's lemon piri piri and some local honey...

I may have come late to this but... this is some sort of Armando Iannucci parody is it not?
I like well cooked and considered food but this is... well... a nobber that deserves to strangle himself in some sort of auto-asphixyation-gourmet accident while searching for the tenderest rarest choice of pork...isn't it?

 

[vernon]

Yep that's a fair summary

Give him a like Rocky. I'd have loved to have given him multiple likes but I'm fettered by the one message one like ratio. I'm sure that you have one spare.

 

[IDMark2]

Give him a like Rocky. I'd have loved to have given him multiple likes but I'm fettered by the one message one like ratio. I'm sure that you have one spare.

Love you too

 

[TVC]

I may have come late to this but... this is some sort of Armando Iannucci parody is it not?
I like well cooked and considered food but this is... well... a nobber that deserves to strangle himself in some sort of auto-asphixyation-gourmet accident while searching for the tenderest rarest choice of pork...isn't it?

We all look forward to Patrick's Sunday night autoerotic threads.

 

[Tin Pot]

Jacket potato, chili and a G&T.

I feel like a hippie.

 

[TVC]

Jacket potato, chili and a G&T.

I feel like a hippie.

Don't know where you're gonna find one at this time on a Sunday.

 

[Cycling Naturalist]

I may have come late to this but... this is some sort of Armando Iannucci parody is it not?
I like well cooked and considered food but this is... well... a nobber that deserves to strangle himself in some sort of auto-asphixyation-gourmet accident while searching for the tenderest rarest choice of pork...isn't it?

I suggest that you get back to your Pot Noodle before it gets cold.

 

[Piemaster]

Gloucester Old Spot is not a patch (sic) on the pork served in Hungary and Croatia. I ate it every other day as I cycled along the Danube last year and the year before. I didn't eat it every day because you can have too much of a good thing.

Unless it involves pie.

 

[theclaud]

Ahem - the Gloucester Old Spot was not lovingly raised in Trefonen [irrelevant leftie-baiting] for it to end up as sausage.

If you reckon your pork is too good for Bill O'Hagan's sausages, then you've not eaten Bill O'Hagan's sausages.