Autumn update from O & T

Audlem Sausage Competition

We have lots going on at Oxtail & Trotter at the minute – we are busy shortlisting the Audlem Sausage Competition entries.

We have a great selection of flavour combinations to select from. When shortlisting we have to think about what will work within our recipe formula and whether the ingredients are commercially viable to produce the sausages regularly and consistently.

On top of this we obviously need to select flavours that we think represent Audlem well and most importantly of all – we want a great tasting sausage!

Over the next few weeks Zoe and the team will be tasting and fine-tuning the shortlisted three which will then be produced in bulk for you all to vote on. So with a shortlist of 3 we are ready to schedule a SATURDAY SAUSAGE TASTE-OFF – we would love you all to come to Oxtail & Trotter on Friday 3rd & Saturday 4th October to select your favourite.

The sausage with the most votes will win the competition To remind you all the competition winner will receive 102 sausages (as part of our 2nd birthday celebrations) and will be invited into the kitchens at Oxtail & Trotter to help make the Audlem Sausages with our head butcher Simon and our sausage supremo – Zoe Corney.

Soups

With the weather getting a little cooler at either end of the days we have some delicious fresh soups in stock from Smoke & Pickle, at £2.99 they are a great standby for lunches – serve with some beautiful local Snapes bread.

• Cream of Tomato
• French Onion
• London Particular – Pea & Ham Hock

Beef

We have enjoyed some fabulous Wagyu Beef recently and we have been lucky enough to be able to supply three in a row so we do have some in the fridge dry aging for the next few weeks.

Following this we are looking forward to a Ruby Red Devon beef animal from Richard Pilkington, Nr Wrexham. Ruby Red Devons are revered by food writer & broadcaster Hugh Fearnley-Whittingstall who believes their marbling and succulence is hard to beat – we will soon find out!

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