Regulars will know my love of the sausage so it was great to see them being made by sausage-guru Chris Wildman of Paganum in our kitchens.
The pork was butchered from a half carcass only an hour before being turned into a sausage. Mixed with apricots and cranberries and free of preservatives this is as fresh as it gets. Served with mash and onion gravy the process from pig to serving took just 3 hours.
Here we see Chris with one of the course students filling the skins before the fun process of linking the sausages.
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