Breakfast Week in West begins with a bang-er at Watergate
The art of making the perfect sausage was the subject of a meaty masterclass yesterday held as part of a week-long celebration of the first meal of the day.
Westcountry hospitality businesses gathered at The Beach Hut, Watergate Bay, to learn the skill at the beginning of Farmhouse Breakfast Week.
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Jade Hopkins, of Trewithen Dairy, makes sausages with guidance from Gavin Roberts, of Kernow Sausage Company Picture: Emily Whitfield-Wicks
The event was led by Gavin Roberts, owner of the Kernow Sausage Company, to highlight both the importance of a good breakfast and the difference using quality local produce makes to a meal. He demonstrated how to remove the meat from a pork shoulder joint before participants mixed, seasoned, filled and knotted their own string of sausages.
Mr Roberts said: "Traditionally, sausages are made from cheaper cuts of meat, but it doesn't have to be the bits you wouldn't want to eat. We take pride in the quality of our ingredients and you wouldn't find anything in our sausages you would not want to have on your plate.
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"Making them yourself at home might seem a bit ambitious but it's great fun and means that – like me and my customers – you know exactly what is going into your food."
The annual Farmhouse Breakfast Week aims to highlight the health benefits of eating breakfast as well as showing consumers the wealth of local produce available across the country.
Cornwall Food & Drink launched its Real Cornish Breakfast initiative to tie in with the national event, emphasising the direct impact the breakfast sector has on the Duchy's economy and urging consumers and businesses to choose local suppliers.
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