Pulled Pork Shoulder
This delicious recipe was submitted to me by Robert Simpson, Executive Chef at Madison's Grill, Union Bank Inn.

Pork Rub (1 part brown sugar, 1 part kosher salt, 1/2 part black pepper, 1/4 part each chipotle,paprika,ginger,garlic and onion)
5lb Irvings Farm Berkshire Pork Boneless Shoulder
8oz diced onion
4oz diced celery
4oz diced carrot
4 garlic cloves
1 Litre apple juice
2.5 Litre chicken stock

Preheat oven to 325 F. Rub pork and let sit for 1 hour. Sear and brown pork and transfer to a roasting pan. Add onion, vegetable and garlic to the pan the pork was seared in, and fry until soft. Deglaze with the apple juice. Add chicken stock. Bring to a boil, then add to pork in roasting pan. Wrap pan tightly and place in oven. Braise for 2.5 - 3 hours. Pork should pull apart easily. Keep the braising liquid, as it can be used to reheat the pork.  


The Great British Bacon Buttie
A British favourite, a hangover cure, and a food item with its own scientific formula for getting it right. A 'buttie' is a sandwich and a 'rasher' is a slice.

2 - 3 Rashers Unsmoked Back Bacon
1 large bap (soft white bread roll) or 2 slices soft white bread, lightly buttered on one side
Canola Oil
Heinz Ketchup or HP sauce (optional)

Place large skillet over a mediium high heat and add canola oil. Reduce heat to medium and add bacon. Cook for 3 - 4 minutes on each side until the fat is just crispy. Lay the cooked bacon on the unbuttered side of bread allowing the bread to soak up the juices. Add Ketchup or HP to taste. Put the buttie together and serve hot. Serves 1.


Sausage Braised in Red Wine
This recipe was made with Pork & Leek Sausages, although any well seasoned sausage will work well, and wild game sausage is great! It is delicious served with a heap of creamy mashed potatoes, and some vegetables of your choice!

1 lb Sausages
8oz diced bacon or pancetta
1 large garlic clove, peeled
8 oz shallots, peeled
300 mls red wine
1 tsp fresh thyme
2 bay leaves
8 oz fresh mushrooms
2 tblsp cranberry or redcurrant jelly

Brown the sausages and remove them from the pan. Brown the diced bacon, garlic and shallots. Return the sausages to the pan and add the red wine, thyme and bay leaves. Season lightly and bring to a gentle simmer, lid on, and cook for 30 minutes. Add mushrooms and cook for a further 20 minutes with the lid off. Thicken to taste with a little flour dissolved in cold water. Season to taste with a little dry mustard powder. Stir in cranberry jelly and serve. Serves 4.

Sweet Chilli Zinger Penne Pasta
This is a simple penne pasta dish with a tomato based sauce that features the medium heat of our Sweet Chilli Zinger Sausages. If you like it really hot, you could make this with the Habanero Chilli Sausages instead.

1 lb Sweet Chilli Zinger Sausages
1 tbsp oil
½ cup finely chopped onion
2 cloves garlic, finely chopped
1 14oz can diced tomatoes
½ cup dry red wine
¼ cup tomato paste
½ tsp chopped oregano
1 cup fresh basil – torn into small pieces
¼ tsp salt
¼ tsp black pepper
21/2 cups penne pasta, cooked and drained
Fresh grated parmesan cheese.

Fry sausages in a heavy pan over a medium heat, until cooked and browned all over. To prepare sauce, heat oil in a pan over a medium heat. Sauté onion and garlic, and then add tomatoes, red wine, tomato paste, herbs, salt and pepper. Bring to a boil, reduce heat and simmer for approx 10 minutes. Slice sausages diagonally, and stir into the sauce. Toss sauce with the hot cooked penne. Sprinkle with parmesan cheese. Serves 4.

Herb Crusted Pork Tenderloin
This herb crust works well on either tenderloin or a loin roast. You can also make your own herb crust by selecting herbs of your choice.

1 tbsp olive oil
1 tsp Thyme
½ tsp ground coriander
¼ tsp salt
¼ tsp fresh ground black pepper
1lb pork tenderloin

Combine oil and seasoning in a heavy plastic bag. Add the pork and squeeze to coat the pork with the seasoning mixture. Remove pork from bag. Place pork in a small roasting pan and bake uncovered at 425oF (220oC) for 35 – 40 minutes. Stand for 5 minutes before serving. Serves 3. If using a loin roast, roast uncovered for 35 minutes per lb, plus an extra 35 minutes.

Glazes for Ribs
Back ribs or side ribs benefit from a glaze. Glazes flavour the ribs and help to produce a sticky coating during roasting. Be adventurous – try a blend of your favourite ingredients.

1. Mix honey, pineapple juice, oil and a little wine vinegar. For extra bite, add a spoonful of chilli sauce.
2. Mix soy sauce, oil, rice wine and five-spice powder.
3. Mix grain mustard and honey, and thin with a little oil.
4. Mix brown sugar, vinegar, honey, garlic and a little oil.

Toad in the Hole
This popular British dish features sausages cooked in Yorkshire pudding batter, usually served with onion gravy and vegetables. It is very tasty and very easy to make.

8 Sausages
100g Canola oil
110g All purpose flour
Pinch of salt
300 mls Milk
2 Eggs

Preheat the oven to 425oF / 220oC. Add the fat to the roasting tin and put in the oven. In a non-stick frying pan, cook the sausages gently over a medium heat for 15 minutes until browned all over. Place the flour and salt in a bowl, make a well in the middle and break in the egg. Add half the milk and whisk until smooth. Then add the remaining milk and whisk until you have a smooth batter. Remove the tin from the oven, and pour in the batter. Then add the sausages, spreading evenly in the batter. Reduce the oven heat to 400oF / 200oC and return the tin to the oven and bake for 25 – 30 minutes until the batter is risen and golden in colour. Serves 4.

Scotch Eggs
These are a traditional British picnic food that is usually eaten cold with pickles and chutneys.

4 hard boiled Eggs
225g Sausagemeat
2 Green Onions, finely chopped
1 tsp fresh chopped thyme
1 tbsp fresh chopped parsley
Toasted breadcrumbs
All purpose flour
1 small egg, beaten
Salt and pepper
Oil for frying

Hard boil the eggs by covering them with cold water, bringing it to the boil, and then simmering gently for 9 minutes. Remove the eggs and cool under cold running water. Mix the sausagemeat with the chopped green onions and herbs. Remove the shells from the cooled eggs, and coat each one with flour. Divide the sausagemeat into four portions, and pat each piece out onto a floured surface to a shape roughly 5” x 3”. Place an egg in the centre of each piece of sausagemeat and carefully cover the egg completely. Seal the joints well, and smooth and pat into shape all over. Next coat them one by one, first in beaten egg, and then in the toasted breadcrumbs.  Heat the oil in the pan, place in the scotch eggs and fry for 6-8 minutes turning frequently until they have turned a nice brown colour. Drain on paper towel. Store in the refrigerator and eat cold.


Mushroom, Pork and Spinach Salad
This recipe was featured by Celebrity Chef, Lovoni Walker, from Simple, Fresh, Delicious! at the live cooking demonstration at Callingwood Farmers' Market in August 2009. You can learn more about the event by visiting the media events page.

1 tablespoon olive oil
3 or 4 large Sausages
6 oz (175g) cremini mushrooms, halved
4 garlic cloves, minced
1 tsp chopped fresh thyme
pinch of salt and freshly ground pepper
6 cups baby spinach leaves
4 oz (125g) blue cheese, crumbled

Vinaigrette
3 tbsp olive oil
2 tbsp red wine vinegar
2 tsp hot mustard
2 tsp honey
1 garlic clove, minced
pinch of salt and freshly ground pepper
To make vinaigrette put all ingredients in a jar and shake to combine.

Heat oil in a large frying pan over medium-high heat. Squeeze meat from sausage casings into pan. Cook, breaking up meat into small pieces, for about 8 minutes or until golden brown and cooked. Add mushrooms, garlic, thyme, salt and pepper. Cook, stirring occasionally for about 5 minutes or until mushrooms are softened; cool slightly.

Toss pork and mushroom mixture, spinach, cheese and vinaigrette in large bowl. Serves 4. 

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