Sausagelinks.co.uk - Click here for the homepage
producers

Bristol Sausage Shop - Pork & Smoky Maple

sausage of the week By: Bristol Sausage Shop

Good food outlets often cluster together, perhaps numbers act as a defence against the Ginster munching hordes. St Nicholas Markets is a rabbit warren of stalls selling all the equipment a new age hippy requires. Amongst the joss sticks you can find this fine sausage emporium, a new Pieminster cafe and take away (Pie, mash, mushy peas & gravy makes for a most excellent lunch) and stalls selling decent Italian and Moroccan food. Thee is even a juice bar offering Wheatgrass smoothies - 5 portions in one hit! The Bristol Farmers Market and Slow Food Market are held next door to the market.

If you dont know about Pieminster they are a pioneering Pie company based in Bristol. You can buy pies for takeaway or order from the website. They make great pies, the pastry is made with butter and a perfect combination of crispness and substance, the filings are inventive and very tasty. I wrote about Pies(and my food story) a few months ago.

The Bristol Sausage shop sells a range of top quality fresh sausages, a wide range of Tracklements chutneys and condiments and cooked sausages to the lunchtime crowds. They are nothing to do with the Bath Sausage Shop and are not a butchers (they only sell sausages, bacon and condiments).

They sell sausages made by Riverford Farm in Devon and Jesse Smith in Cirencester. They also sell Bacon from Denhay, Bury Black Pudding and Chorizo.

The shop stocks a wide range of around 20 different sausages, popular varieties include the St Nicholas 1743 made with Pork, Cider, Chives and Mustard, the best selling Gloucester Old Spot, Moroccan Lamb, Pork & Venison and this specialist bbq sausage.

As someone who does not actually make what they sell we approached them with caution. However they are up front and obviously keen to sell top quality food. The sausages are priced at around 4.50 a pound. For this I brought 6 plump sausages which are made with a finely ground, moist filing with a nice touch of rusk and real skins. They do have a real maple tang and would go very well with a bbq. As they are sweet children enjoyed them. As with any good sausage the flavour was better when cold and they stayed moist. Overall a excellent banger and 7.5 out of 10 in our scoring system



Sausage of the week archive
29/03/2023 : Biggles - Toulouse
22/01/2024 : Simon Howie - Haggis

+ Comment/Question on this Sausage of the Week