We grow our own food in a suburban village in the North East of England. Follow us as we keep up the battle to be self-sufficient.
Friday, 30 January 2015
The butcher who slaughtered our last pig made some of the meat into sausages. They are superb. We had some of them for dinner a couple of evenings ago. I suspect his recipe is secret but he added some ingredients that made top quality meat into the best bangers we've had in quite some time.