He assures us that his sausage is far superior to Mr Wabberthwaite's so we had to have a go 
So......if you've logged in like you said you would.......welcome and we'll give you the results shortly! 
A lovely wee sausage......!!!
A lovely wee sausage......!!!
On Prombabe and myself's mission to find Bob a Wabberthwaite sausage we encountered a lovely man in Thomason's butcher's in Keswick He assures us that his sausage is far superior to Mr Wabberthwaite's so we had to have a go So......if you've logged in like you said you would.......welcome and we'll give you the results shortly!
He assures us that his sausage is far superior to Mr Wabberthwaite's so we had to have a go So......if you've logged in like you said you would.......welcome and we'll give you the results shortly! Enough of your nonsense - get back to the Play Pen!
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Bob Jefferson
- Posts: 6212
- Joined: 11 Dec 2004, 21:16
- Location: Planet Porty
- Contact:
Tonight was the Big Sizzle-Off. The contestants were as follows:
1. Booths Waberthwaite thin sausage priced at £5:46 a kilo.
2. Thomasons thin Cumberland sausage priced at £4:65 a kilo.
The sausage was served with vine-ripened tomatoes roasted with balsamic vinegar, and washed down with a splendid home-made red wine, courtesy of a neighbour. For the record, we had Cream o' Galloway Chocolate to Die For ice cream for pudding.
The Waberthwaite was a thin link sausage, gently fried in olive oil for around 20 minutes. It is a fine-textured sausage with excellent flavour and just the right amount of pepper.
The Thomasons sausage was of the more traditional coil type. It was cooked in the oven and finished off in the frying pan to achieve the desired golden brown colour and crispness. This had, to my mind, a more authentic flavour and a slightly meatier texture.
The result
Opinion was divided. The kids preferred the Waberthwaite, while froglette and I enjoyed both sausages on their own merits. Congratualtions to both producers on a fine pair of sausages, a credit to Cumbria. The quest for the champion Cumberland sausage, however, is not over yet.
Many thanks to Epykat for making this possible, further proof to our critics of the real tangible good that can come from online discussion. If only we could all join hands and share a sausage, what a wonderful world that would be!
1. Booths Waberthwaite thin sausage priced at £5:46 a kilo.
2. Thomasons thin Cumberland sausage priced at £4:65 a kilo.
The sausage was served with vine-ripened tomatoes roasted with balsamic vinegar, and washed down with a splendid home-made red wine, courtesy of a neighbour. For the record, we had Cream o' Galloway Chocolate to Die For ice cream for pudding.
The Waberthwaite was a thin link sausage, gently fried in olive oil for around 20 minutes. It is a fine-textured sausage with excellent flavour and just the right amount of pepper.
The Thomasons sausage was of the more traditional coil type. It was cooked in the oven and finished off in the frying pan to achieve the desired golden brown colour and crispness. This had, to my mind, a more authentic flavour and a slightly meatier texture.
The result
Opinion was divided. The kids preferred the Waberthwaite, while froglette and I enjoyed both sausages on their own merits. Congratualtions to both producers on a fine pair of sausages, a credit to Cumbria. The quest for the champion Cumberland sausage, however, is not over yet.
Many thanks to Epykat for making this possible, further proof to our critics of the real tangible good that can come from online discussion. If only we could all join hands and share a sausage, what a wonderful world that would be!
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Bob Jefferson
- Posts: 6212
- Joined: 11 Dec 2004, 21:16
- Location: Planet Porty
- Contact:
Oi, stop lowering the tone of this thread you two fag hags! 
Further tasting notes: it is also important how the sausage tastes when cold, and indeed in this state the flavours are sometimes more pronounced. The cold Waberthwaite tastes primarily of spice while the Thomasons is clearly a more herb-based sausage. I am most impressed by the texture of the latter and the well-balanced flavour and look fwd to enjoying what's left in my piece tomorrow.
I can only repeat that these are two seriously good sausages and I heartily recommend both.
If any other Cumberland sausage producers out there would like to send me samples of their wares for evaluation purposes, please get in touch.
I am also willing to evalutate other regional specialities, including real ales.
Further tasting notes: it is also important how the sausage tastes when cold, and indeed in this state the flavours are sometimes more pronounced. The cold Waberthwaite tastes primarily of spice while the Thomasons is clearly a more herb-based sausage. I am most impressed by the texture of the latter and the well-balanced flavour and look fwd to enjoying what's left in my piece tomorrow.
I can only repeat that these are two seriously good sausages and I heartily recommend both.
If any other Cumberland sausage producers out there would like to send me samples of their wares for evaluation purposes, please get in touch.
I am also willing to evalutate other regional specialities, including real ales.
So you prefer to handle Mr Wabberwathes sausage Epycat.....even though it was squidgy.....HmmmmmEpykat wrote:Although I didn't personally TASTE the sausages, I have to say that for handling purposes Mr Thomason's travelled better (and he was a very, very nice man) but Mr Wabberthwaite's had that nice, squidgy texture which is so important in a sausage.
Is Man The Dream Of The Dolphin??
