This year’s Remembrance Day marked 100 years since the end of WW1. Staff and employees at Butchers Sundries and also the sister company, Henry Winning, showed their support through buying a handmade poppy, crafted using Henry Winning twines.
The poppies were a great success, also bought by many who attended the Butchers Shop of the Year Awards all showing their support for The Poppy Appeal.
Butchers Sundries, Henry Winning and The TruNet Group, are proud to have been able to make such a sizeable donation on the centenary anniversary of the end of WW1. We Will Remember Them.
This week we were delighted to sponsor and attend the Butcher’s Shop of the Year Awards at the County Hall, Westminster.
This high-profile awards ceremony, hosted by Meat Trades Journal, showcases the best Butchers in the industry and offers awards across a wide range of categories from Young Butcher of the Year to the coveted Butcher’s Shop of the Year 2018.
In total there were thirteen winners, from butcher’s shops across the UK and the event organisers commented that the awards reflected another busy year in the sector, with each winning entry showing a real proactive approach to innovation and quality.
Stuart Revill, Managing Director at Butchers Sundries, was delighted to present the award for ‘New Butchery Business of the Year’ to Newcastle based, Block and Bottle, a multi-award winning free range butchers and craft beer shop.
The top accolade of ‘Butcher’s Shop of the Year 2018’ was awarded to Kirk’s, a butchers and delicatessen based in Skegness. Aidan Fortune, Deputy Editor from the Meats Trade Journal commented that “All of the finalists and category winners displayed an extremely high standard, making judging for this year’s competition very difficult. Every single one of these businesses are at the very top of their game and are providing a fantastic service to their communities’.
We would like to offer a huge congratulations to all the finalists and winners along with a special thanks to Meat Trades Journal for organising such a fantastic event. The Butchers Sundries team were delighted to attend the Awards to meet existing customers and having the opportunity to network with others in the industry. We were delighted to be involved in this event, and due to its huge success, we look forward to sponsoring the Awards again in 2019.
This week we received an email from Tony, one of our customers who had contacted us as he wanted to start making his own sausages. After taking some advice from George, our Customer Services Adviser at Butchers Sundries, Tony purchased the BS180A Domestic Electric Meat Mincer and Sausage Filler.
Here’s the email we received from Tony, titled ‘Our first attempt at making homemade sausages’
The photo’s included show our first attempt at using the BS180A Meat Grinder/Mincer for making home made sausages. The machine is great for making our own sausages and mince using various types of meat.
The meat we used in the following pictures was 2.185kg of pork shoulder and 1 kg of pork belly strips.
To start with we removed all of the rind from the shoulder of pork and belly strips and cut the remaining meat into small chunks and then put through the meat grinder. Once we had done that we put the minced meat which weighed out at approx 3kg into a clean metal roasting tray into the fridge to chill for about 30-40 minutes.
Once chilled we split the meat into three portions. To the first portion of minced pork we added 4oz of Butchers Sundries Pork and Herb Mix, mixed that into the and then put the mix back into the fridge to cool again for approximately 30 minutes. We then took the mix out of the fridge and took about a desert spoonful of the mix and placed in a frying pan to cook so that we could check the seasoning. We then put the meat with seasoning through the grinder again, chilled for another 30 minutes
This is where the fun really began with trying to work out how the nozzle fitted onto the grinder to fill the collagen casing. Thanks to George Hamm and the video of his colleague Craig (click here for the YouTube link) we worked out how the nozzle fitted onto the grinder, we did check the manual but to be honest, the wife got slightly lost. Collagen casing on and we were away, the result was 21 Pork and Herb Sausages.
We then took the second portion of meat and added Cumberland sausage seasoning again from Butchers Sundries. We managed to get 19 sausages out of that amount of meat.
The last portion of meat we opted to make some plain pork sausages seasoned only with 1/2 dessert spoon of ground black pepper and 1/2 dessert spoon of ground sea salt.
The only casualty we had was a split collagen casing but that happens, no big deal. For a first attempt, I think me and the wife did very well and the wife managed to link the sausages (she was showing off).
All I can say is Butchers-Sundries customer service deserves a 10 star rating in our view, no matter what the problem however big or small there is always someone there be it on the end of the phone or live chat that are willing to help you. Thanks again George for all your help and assistance.
Please remember if you would like help or advice then our friendly team are here to help you, simply give us a call on 01530 411275 (option 1) or you can email firstname.lastname@example.org.
One of our valued customers, Kevin, has recently been trying out some new sausage flavours and has shared his recipes with us along with a picture of his creations, look delicious don’t they!
For all of these sausage recipes, Kevin has recommended that you coarsely mince the meat, mix in the spices and then mince again. Finally, you should mix in any oil and water required depending on the meat’s fat content and the quantity of breadcrumb used (Cambridge Sausage only).
Tarragon Chicken Sausage
1Kg chicken boneless, skinless thighs
4 dessert spoons tarragon
3 tsp salt
1 dessert spoon ground black pepper
1 tsp mace
1/2 chicken stock cube dissolved in a little warm water
Tablespoon rapeseed oil or similar (or 250g butter!)
2.5 Kg Pork Shoulder
7g fine ground black pepper
40g fennel seed, fresh ground
10g ground coriander seed
15g dried oregano
20g dried pepper flakes
Large pinch cayenne pepper
2 tablespoon rapeseed oil or similar
To 1.5kg Pork shoulder
150g of fresh, dried breadcrumbs
2 handfuls fresh sage, chopped (more than most recipes so make sure your happy with this amount)
½ tsp fresh thyme
¼ tsp ground mace
¼ tsp grated nutmeg
¼ tsp fine ground pepper
1 tablespoon rapeseed oil or similar
We hope you enjoy trying out these recipes and don’t forget to send in your recipes and pictures to email@example.com for us to share on this blog.
We’ve recently received this delicious BBQ Ribs recipe from one of our customers, David Smith. This recipe is perfect for Summer BBQ’s and entertaining friends as the majority of the cooking process is done in the slow cooker, meaning you’ll be able to enjoy time with your guests whilst the ribs are cooking and then they just need a quick blast on the BBQ before serving.
BBQ Ribs Ingredients (Generously serves 4)
Two racks of ribs (make sure the ribs will fit into your slow cooker)
Place into your slow cooker the following;
Two cups of water
Vegetable stock cube
Ribs with the bone side facing down
Leave in the slow cooker on high setting for 3 1/2 hours or until till tender. Remove the ribs when done and pat dry.
Once you have dried the ribs you need to mix the BBQ Glaze with the apple juice to make a paste and spread over on both sides of ribs.
Then place the ribs on a tray or plate to marinade, cover with foil and leave for approximately 30 minutes. Once marinaded, place on BBQ for 10 mins each side or under the grill for 10 min each side. Then simply cut into single ribs and serve.
Only use enough of the apple juice to make enough paste to cover the ribs on both sides
The soft jelly stock cubes are best
This recipe is also great for chicken wings and legs or belly pork slices but you will need to change the cooking times
At Butchers Sundries, we love to receive recipes and pictures from our Customers that include our products.
This week we kindly received a great recipe for a Chicken and Sweet Potato Bake which Butchers Sundries team member, George Hamm, has already tried out. This recipe is perfect for a mid-week meal where time is short and you don’t want to make too much washing up.
We’re delighted to announce that this year Butchers Sundries will be sponsoring the Butcher’s Shop of the Year Awards. The Awards Ceremony will take place on Monday 5th November at the County Hall, Westminster.
The Butcher’s Shop of the Year Awards is a truly national and unique event. Over the last 23 years, the Awards have built a solid reputation for recognising and celebrating excellence, innovation and quality in the UK’s butchery industry.
Butchers Sundries is delighted to be supporting this national event and seeing the high-quality entries that are submitted for the awards each year.
You can find out more about this fantastic event by visiting the website by clicking here.
Follow these steps to construct a deliciously mouth-watering BBQ Chicken Wrap
Make the dressing – in a bowl place 2 teaspoons Cooks Choice Barbecue Marinade, add the yogurt and stir.
Place the remainder of the Cooks Choice Barbecue Marinade sachet into a large plastic bag and add the chicken and toss to coat, refrigerate for 5 minutes.
Cook the chicken breasts on the BBQ or under the grill for 10 – 12 minutes.
Slice each chicken breast half into 4.
To assemble – place the salad in the centre of the wrap, place the cooked chicken on top of the salad, then drizzle the dressing over the top. Fold over the bottom of the wrap/tortilla and roll up the sides.
We are delighted to announce that we have recently added new Bacon Curing Kits to Butchers Sundries.
These high-quality curing kits from La Zouch Larder are every bacon lovers dream. Each kit contains all you need but the meat to create great tasting, Traditional, Sweet and Smoked Bacon from the comfort of your own kitchen.
The Curing Kits make a great Father’s Day gift, so as a special promotion we are offering the kits at a reduced price of £15.99 + VAT, reduced from £19.99.
To purchase our Ultimate Bacon Curing Kits then simply click here.