Dan’s a pretty good cook – and I don’t give him enough credit for his culinary skills. From a family of farmers, he makes an amazing breakfast and can cook up some traditional English dishes better than I can. His shepherds pie is to die for (our friends Fers and Rich will vouch for that) and tonight’s meal – well he showed me up on the ‘bangers and mash’ front too.
Yesterday we went to a wedding back near Dan’s parents, and as always we popped into the pub to catch up with friends on the Saturday night. In amongst talk about lambing (and me begging people to let me bring a lamb back to Sheffield with me), we got talking to one of Dan’s friends, Dave, about some wild boars he’d acquired. They were the unwanted babies in the midst of a divorce… so he kept them for a bit then sent them to the slaughter house to be made in to chops and sausages. Why else would you breed them if not for food. Good friends with the family, Dan popped up on Sunday morning to pick some up and went and said ‘hello’. He also bumped into the only remaining boar… I’m not too sure what they’re saving him for.
We always come home from Dan’s with sausages and to be honest, I’d rather not eat any others. Unlike supermarket sausages, they are made from quality meat, the only thing other than meat in them is herbs and flavours. The wild boar sausages tasted much ‘meatier’ and richer than normal sausages. Dan served them up with fluffy mash and onion gravy. Very nice tea, and just what I needed as I recover from a mad, manic and busy weekend away.
Dave’s got a chest freezer full of sausages, and I believe they’re for sale! If you want some, you’ll have to let me know and I’ll see what I can do…
Right – off for any early night! I’m up for my birthday breakfast first thing :).
Hayley Jayne xx