Made by Sue, but we’ll stick to Lobbs
As a Christmas gift, our son Adam and his girlfriend Victoria gave a sausage making course at Cornish Charcuterie near Bude. After howling winds all night, the journey took just over an hour and driving up the lane to the farm, saw black sheep and very young lambs accompanied by a pair of young, very attractive Alpacas. Richard, the owner, gave a brief history of sausages, then it was hand washing, aprons on and with their own beautifully lean, fresh shoulder of pork, down to sausage making.
Made two varieties, sage & onion and chorizo, they are both delicious, but we will not be changing from the Pork & cracked black pepper sausages that we always serve from Lobbs Farm Shop at the Lost Gardens of Heligan. (Award winning and loved by our guests and us!!)