What it takes: sausage making
Tim Wilson of Ginger Pig on the art of creating classic British sausages
Ginger Pig
Free-range British meat
three crown square
THE MEAT IS SKILFULLY BUTCHERED ON SITE, LEAVING NOTHING TO WASTE
Ginger Pig’s meat is sourced from a network of like-minded farmers, who between them raise a wonderful array of native British rare breed livestock, with an emphasis on good animal husbandry and welfare.
The exceptional meat is skilfully butchered and properly hung on site when appropriate, leaving nothing to waste – the offal, sausages and pies are as prized as the prime cuts.
Opening times
- Monday Closed
- Tuesday – Saturday 09:00 – 17:00
- Sunday 10:00 – 15:00
Three Crown Square
Recipes
Lamb with wild garlic & Jersey royals
Nicole Pisani
Slow-roasted shoulder of lamb with beans
Jenny Chandler
Turmeric chicken with white kimchi & chilli green beans
Nicole Pisani
Watercress crusted lamb rack with broad bean & pea ragout
Lesley Holdship
Wild garlic cheese scones
Edd Kimber
Ham hocks with marmalade glaze
Jenny Chandler
Mar i muntanya (Catalan chicken & prawns)
Jenny Chandler
Pot-roasted loin of pork with fig & walnut stuffing
Angela Clutton
Brawn
Ed Smith
Three-bird pie
Lesley Holdship
Pork & black pudding wellington
Emily Lampson
Acorn squash with Italian sausages & fennel
Luke Mackay
Chicken chaap
Asma Khan
Paprika pork collar & clams
Ed Smith
Pork tenderloin with roast quince & winter greens
Jenny Chandler
Wood pigeon with creamed leeks & black pudding
Gill Meller
