St. Patrick’s Day cupcakes
Simply The Best
Thursday November 1st 2007
To celebrate British Sausage Week, Mark Parfait took a group of chefs and managers on a tour of leading London sausage maker, Simply Sausages’, Bermondsey factory. The tour formed part of H&J’s sausage week campaign to bring the best possible banger to our customers and gave our guys a chance to see skilled sausage-making at close quarters and to try their hand at creating the perfect banger.
We were lucky enough to have our trip personally guided by Martin Heap, Simply Sausages’ founder, executive chef and all-round sausage guru who took time out from his busy morning to explain to our chefs what makes his sausages different, show us how they are made and then let us loose on the sausage stuffer. It was a little bit like the Generation Game, but we had some natural talent (step forward Danny).
Simply Sausages’ approach has always been to use the best quality ingredients in all of their 250 sausage recipes. They only use British outdoor-reared quality assured pork and fresh herbs and these are packed into natural casings with no artificial colours and flavours added. The delicious results have been wowing Londoners for the past 16 years and so we thought it was high time we added them to our supplier list.
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