I have to admit that I’m a big of a sausage snob. There, I said it.
I love sausages, but I only like ones which have a high meat content. Generally I look for at least 85% pork content in a sausage, but I’ve been known to buy (and enjoy) ones with up to 97% meat content. The ones which are filled with rusk, filler and whatever else – you can keep them!
So when MOR asked if I’d like to try some of their range of sausages, I was pretty intrigued. MOR definitely don’t make run-of-the-mill sausages, they’re packed with amazing flavours inspired by foods from all over the world. They combine high quality British pork and chicken with unconventional ingredients, like pulses, veg and grains. Adding these ingredients don’t just add flavour, they also help to bring down the fat content, making them a healthier kind of sausage.
There are currently four varieties of MOR sausages to try:
- Moroccan Spiced Pork, with chickpeas and cauliflower.
- Pork with Super Green Veg and Lentils
- Pork with Beetroot and Bramley Apple
- Chicken with Sundried Tomato and Basil
I loved the warm spices of the Moroccan Spiced Pork sausages, which would be great added into a meaty version of the classic Shakshuka. The chicken chipolatas were really popular with my sons, who had never tried chicken sausages before. And the Pork with Veg and Lentils make a great cassoulet with a variety of vegetables and beans. You can still have the meaty flavour while boosting your veg intake as well.
But my favourites were the Pork Sausages with Beetroot and Bramley Apple. Pork and apple are a classic pairing, and the sweet, earthy flavour of the beetroot was a great addition.
And of course, any of these sausages are great served up with a pile of creamy mash and lashings of steaming hot gravy. A real winter classic, but with more flavour and more goodness!