Sausages!

This past week we have been working on our sausages, experimenting with two distinct styles. The larger is a four hour smoked kielbasa, a traditional Polish sausage. Sai krok isan, is a fermented sausage originating in the northeastern provinces of Thailand,  ours is with lemongrass and Jabanero dobunjiang, a fava bean and chilli paste that has been fermenting for a year, all grown on the landing. Both are made with the trimmings from Katies pigs from Keepers cottage in Hope Valley.