We recognise you have a choice of sausages that you can choose from and thank you for choosing ours. Eve Smallgoods is a family-owned and operated business that’s five generations strong. We’re based in the Gold Coast and and source 100% of our meat from farmers in SE Queensland/ Northern NSW. All farms are certified for sustainable agricultural practices and animal welfare. Stalls are not used, leaving animals free to move about, socialise and access to natural light/ fresh air. BRAWN (Staffordshire) Take half a pig's head, with the tongue and two feet. Rub it all with salt and pepper and let it he a few days, rubbing well and turning every day. Then boil very gently until the meat comes easily off the bones. Take it out of the saucepan, put it on a board, and cut it all up into rather small pieces, then season with pepper and salt, and press it into a mould or proper brawn tin with holes at the bottom to let the gravy escape, and put a heavy weight on the top. Turn it out when cold, and send to table cold. We also have a wide range of Specially Selected Pork products. This means the products have a protected geographical status and are part of a quality assurance scheme audited by Quality Meat Scotland. The label means that pigs were born reared and processed right here in Scotland on farms that adhere to the highest standards of animal welfare and sustainable farming practices. In a bowl, blend the flour with three tablespoons of the hot soup until it forms a smooth paste. Whisk this into the soup and simmer for another two minutes. Locate the jowls, the firmer fat that was around the cheeks and has striations of meat throughout. Remove the skin and cut the fat into 1cm dice.

The snout has a kind of firmer, fleshy quality too. Include that in your meaty mix, cover and refrigerate. BRAWN (Essex) Procure a pig's head which has been in salt not more than three or four days, wash it and put it on in sufficient water to cover it well. Let it cook gently for about three hours, until quite tender, then take it out, remove the bones (which should come away easily) and cut up all the meat in small pieces, putting it into a basin, which should be kept hot over boiling water, or the brawn will set too soon. Season with pepper (no salt) and a little powdered mace and sage if liked; put into a press- ing tin if one is at hand, and pour over the meat about half a pint of the liquor in which it has boiled. If a brawn tin is not to be had, use an ordinary large cake tiu, put a plate closely fitting on top, and set on that the heaviest weights you have - either scale-weights or flat-irons. There is also a variety of international cheese available in our online store. These cheeses incorporate different styles and flavours from different regions of the world. This range includes a number of French and Austrian cheeses. It can also be wrapped around lean meat -like Venison or Pheasant -to introduce extra fat (and thereby flavour) to the Cut. You will then be able to select which store you would like to collect from in the pop-up menu that appears above the delivery date option. Delivery Dates

Spoon the remaining soup (it will be slightly jellified!) into a pan and heat until it’s simmering. We import our deli products from all across the world. These products have been specially selected both for their quality, and uniqueness. Our team at Campbells will continue to add products to the deli section. So, please visit this section on a regular basis to keep up to date with what we have on offer. TO MAKE BRAWN (Surrey) Having divided the head down the middle, remove the brains, and cut off the ears, then let the head lie in cold water for twelve hours : boil it until the bones can be readily taken out, and when done, take off the skin as entire as possible : while the meat and the tongue are hot, chop them rather fine, and season with pepper, salt, a httle nutmeg, two or three cloves, and some cayenne : then place part of the skin at the bottom of a pan, lay on it the chopped meat, and put the rest of the skin over the top, place it mider a heavy weight, and let it remain until quite cold; part of the hquor in which the head has been dressed must be boiled up with vinegar and salt, and thrown over the head. It is eaten with vinegar and mustard. (A little brown sugar added to these is an improvement. Ed). Meat products, most commonly whole pig's head, boiled with spices until fallen and set as a slab in their own jelly, eaten cold.

Cookbooks● Diary● Index● Magic Menu● Random● Really English?● Timeline● Donate● English Service● Food Map of England● Lost Foods● Accompaniments● Biscuits● Breads● Cakes and Scones● Cheeses● Classic Meals● Curry Dishes● Dairy● Drinks● Egg Dishes● Fish● Fruit● Fruits & Vegetables● Game & Offal● Meat & Meat Dishes● Pastries and Pies● Pot Meals● Poultry● Preserves & Jams● Puddings & Sweets● Sauces and Spicery● Sausages● Scones● Soups● Sweets and Toffee● About ...● Bookshop● Traditionally used just as a natural Sausage casing - before hog casings - and now more commonly used to encase Faggots and Pâté - CaulFat is also known as Lace Fat or Crepine. CaulFat is difficult to find. The superior Free range CaulFat - almost impossible to buy. New dimensions of flavours Gammon is an incredibly popular choice for our customers, and we have a large choice of cuts to choose from including smoked gammon and gammon steaks. For a simple pork roast we also have everything you need including pork fillet, pork leg, and pork shoulder boneless The only way to cook oxtail is slowly, so the meat falls away from the bone. This allows the fat to melt and create an amazingly rich flavour, as well as giving the muscle that would otherwise be tough, plenty of time to become tender and mouth-wateringly delicious. BeefAs the meat cooks, the fat melts into it, leaving the meat extra moist and succulent. Almost impossible to buy.