pork meat wrapped in paper packages

So I was the lucky one this week, a big bag of beautiful sausages, all new recipes from Jamie’s Barbecoa butchers, based in New Change St Paul’s, London. But with such a bountiful array of bangers, what was I going to serve them with, all of them being from different corners of the sausage spectrum? I had Boerwers, Pork Apple and Stilton, Smokies and Garlic Toulouse and I was on a mission to find the perfect accompaniment.

First up and probably the easiest was Garlic Toulouse. These bangers are massively and wonderfully full of flavor so pairing them up with a condiment pretty obvious. It has to be a wholegrain mustard, preferably the Jme offering; I would also drink a really powerful, fruity wine which is difficult to overpower with the garlic, maybe a New World Shiraz or a Spanish Tempranillo.

Boerwers – a gamey wild boar sausage with a big flavor. Game always lends itself to sweet flavours so fruit is the key here. I went for a Wild Cranberry Sauce and it cut through the richness beautifully. Again, fruit is the key for a wine matching, but I think it best to stick with a German theme here and go for a Dark Dumkel Wheat Beer, but obviously go easy as it tends to have a sting in its tail.

The Smokie, lightly smoked pork with a lovely, earthy aftertaste. To me there was only one thing to serve with this – ketchup. The Jme Real Tomato Ketchup cut through with a vinegary twang and was just perfect. Let’s talk wine, again with a nod to the Germans I would take on a chilled Riesling.

Lastly and most difficult, was the Pork, Apple and Stilton. What condiment could possible go with this? Well, nothing. The Stilton is quite strong and would struggle to take on other flavours. Maybe a pear chutney, but that is a little off the wall. I just ate them naked – the sausages that is, not me. But a perry or a cider would indisputably be the champ here, chilled.

These aren’t rules, they are just matching ideas, but one thing’s for sure, these are some of the best sausages I’ve tasted….


British, Meat