Category Archives: Horse

Travel

Its been a while. I’ve been on a couple of little trips and as always I’ve snapped away.

Scotland-Inverness

The beautiful highland cattle.

Africa-Morocco

A happy butcher.

France- Somewhere

I always love the range of butchers shop fronts in France. They seem very welcoming to me, I took lots of pictures but wont bore you with them all.

Horse Butcher.

Foie Gras Farm-France

Its been a little while since my last post but I’m back on the blog so keep your eyes open. Bacon Jam etc…….

Charlie the Butcher.

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Horse sausage

It’s that time of year again; yes it’s the busiest time of the butchery calendar but also my yearly jolly up trip to France. It’s turned into a yearly trip with my mates and the Volvo estates boot is getting lower each year we go. Full of cheese, pates, wine and other delights including white chocolate lion bars. But it was one item that jumped out at me this year. I’m a huge sausage lover and it was making them at home that inspired me to enter the butchery trade. I’ve made lots of different type and tasted hundreds of types from the basic pork to kangaroo. But sitting on the shelf in the supermarket city Europe meat counter was mini saucissons de cheval fumes fecules (horse sausage). Now I’m always interested in tasting new meats and products, so this was an offer to good to turn my nose up. Two euros for about ten cocktail horse sausages seemed very cheap and I dread to think of the quality of the meat but I’m sure horses live a decent life as it was killed and born in France. After we got back to London a little tired and a lighter wallet I couldn’t wait to taste them. But I wasn’t sure on how best to cook them as they looked like a boiling sausage. So I decided to take them to work and ask the guys in the la Marche de counter in the market, but as luck had it my friend Adam Perry Laing who is the king of the bbq popped in, and he can talk and read French. He filled me in with all the information, 51% horse meat, 20% pork fat and the rest with stupid E numbers and horrid coloring agents, but he said they were smoked as well, and told me best to par boil them then slowly fry them. So with the bad news that they were filled with E numbers and other wired stuff I still wanted to try them. So I cooked them to the instruction and let them cool slightly and tasted them. Well they were horrid, tasted like a cheap frankfurter. More like a meat paste with smoking flavorings packed into the fake casings. I was very sausaged off! But the search for a decent horse sausage is not up, and if you can help me find a good horse banger please tell me.

Charlie the Butcher.