The idea for making hand-made sausages emerged from a group of people chatting over a drink in the Horse & Groom Public House in Mortimer.
One of the group had in the past lived on a pig farm and made sausages by hand and spoke well of the appreciation and demand for lower fat sausages.
All agreed that standard shop bangers were heavily loaded with fat and water and it should be possible to do much better.
From these discussions this group of ‘sausageers’ set up The Mortimer Sausage Company, and a new banger was born in 2012.
The end to end sausage making process has a number of exciting and fun steps.
Once expertly blended, the sausage mix is loaded in to the chamber and the cannon closed.
With the might of Big Chris at the handle flexing his forearms like a fiddler crab on steroids, the mix is forced through the cannon and into the all natural British Hog casings.
They source their meat from local butchers where the pork is free range, outdoor reared and supplied by local farms so they can guarantee the best welfare for the pigs.
The meat and the fat are expertly minced and supplied to them separately so they are able to strictly control the fat content of their sausages to maintain the premium flavour and quality.
All flavors start with our secret blend of herbs, spices and natural flavourings gathered from around the globe and blended together.
Yeast-less Rusk is also added to the mix.
The Rusk is simply unleavened bread that has been baked and dried before being ground into a fine crumb.
Breadcrumbs could also be used but using Rusk gives a good and consistent texture to the sausage, it also retains the moisture within the sausage better than breadcrumbs giving you a more succulent sausage, and finally because it is yeast-less it gives the sausage a longer shelf-life.
The mixture is then enhanced to create or improve the final flavor.
Pork & Mustard receives a blend of English, French and Dijon mustard, Leek & Stilton gets a block of local fresh Stilton crumbled in and Pork & Black Pudding gets the finest black pudding added to the mix.
They pride themselves on keeping the fat content below 10% in all of the products, almost as healthy as a freshly unearthed carrot.
They then guide the sausage from the cannon and on to the preparation tables in order to move through to the next phase.
The next task is transforming one single long sausage in to the shape we all know and love, the household banger.
Next, the sausage has started to flow and with a deft flick of the wrist the sausages start to take shape.
Link after link are produced and transferred to refrigeration to age overnight.
- Mortimer Sausage