Parcels of grass-reared Rare Breed Hebridean hogget with Herbes de Provence and black pepper
Hogget sausages? They sound great - any chance of a recipe?
Sorry [member=2128]Womble[/member] I didn't see this - must have been when my computer was dead (for three weeks
)
The way I make them is to take them along to my butcher
I have made my own, but my butcher (Jim Cairns in Law - that's a place to those of you from far away) has perfected a recipe which works for us. I send the hoggets off at 16 months, have back the gigots, shoulders and chops, then everything else is made into sausages and burgers - same recipes for both. He adds a sausage mix ie rusk and flavourings, because 100% sheep meat in a sausage is just too hard and dry and sometimes a little pork fat. I then add my own flavourings, which he sticks into the mix. My usual recipes use Herbes de Provence with plenty of black pepper, or chillies and black pepper, or North African spices. You could try red currant jelly, or apple, or anything else you can dream up. I think mint is a total waste of time as you can't taste it in the sausages, as it's the vinegar which is the vital ingredient in mint sauce.
I tend not to use the sausages or burgers in the usual way. Burgers usually get made into curry, and the sausages will be served with gravy, mash and veggies - apple sauce goes quite well if it's hot.