I'm tucking into these little beauties tonight. Honey and mustard sausages from Lawrence Weston Community Farm. It's good to know that the livestock for these sausages have had good, healthy lives with freedom to roam locally. The Farm run a meat club - produce from the farm. It's limited, so early ordering advised!
And this is what they turned into... The reason the mash is a bit green is not because I am a really appalling cook, but because there are leeks and onions and a bit of old left over cheddar in there. Proper job.
1 comment:
I made my mash just like the way you did and it was really nice, therefore I will be voting for you.
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