“My main Pipers Farm purchases are the breakfast (chipolata-type) sausages, as I eat three or four every morning for my second breakfast and also serve them to guests. I have to eat gluten-free and dairy-free and many of the similar supermarket alternatives now use bamboo fibre, which, honestly tastes like eating MDF. However my recent batches of Pipers Farm sausages seem to have me wanting to spit out more skin than previously. Usually the pork intestine sausage skins are better in this respect than beef casings, but there seems to be a recent deterioration. I batch cook about 40 at a time, in an oven at 205C for about 20 minutes, turning once.”
