Tuesday, November 20, 2007

Time Out gets in on the sausage action

The London listings mag has caught the sausage bug and published its own list of London's best sausages.

Time Out's Best Sausages

It's an intruiging list. Kurz & Lang is on my list of out-of-Soho places that I really want to try, but I hadn't heard of the Honest Sausage in Regent's Park. I'm hoping to review all of the places in the list at some point.

Friday, November 16, 2007

Condiment Corner: Wilkin and Sons Brown Sauce

In 2006, despite an internet campaign and even street protests, the production of HP sauce - the dark, vinegary condiment that's been an essential part of British breakfast tables since the early 1900s - moved from Birmingham to Holland, so ending a century of tradition.

Taking production out of the UK probably won't affect the taste of HP sauce, but it does diminish its homegrown appeal and you could say that the title of 'Great British Brown Sauce' is up for grabs.

Joining the brands that might lay claim to the title (e.g. Daddies, Branston), we now have a new player: Wilkin and Sons.

Wilkin and Sons are more known for their jams and marmalades (I have to admit I'm a big fan of their strawberry jam). Their brown sauce comes in a traditional looking glass bottle with the trademark, minimalist label. There is also a tag on every bottle with the name of the worker who (presumeably) screwed the top on and sent the bottle on its way. Appearance-wise, you can't fault it.

The sauce itself in very different to HP. It's lucky the bottle has a wide neck because you will have quite a job pouring the sauce and you will probably have to use a knife to encourage it out. The sauce has got a slightly gelatinous texture - almost like a very runny marmalade. EDIT: After the first use, the sauce became runnier and easier to pour.

Taste-wise it's much less vinegary, more fruity and sweeter than HP and it might remind you of a relish.

Overall I liked it. It's a good sauce that would go great with a spicier, flavoured sausage or a very peppery cumberland, or any barbecued meats. It's nothing like HP but I don't think it's trying to be. If you don't mind your sauce having a sweetness to it, give it a try.

Related: brownsauce.org