We get it. After countless cinema excursions, walks in the parks, and staring fondly at each other over a candle-lit dinner, coming up with new date ideas can seem like an impossible task. Luckily for you, Hero & Leander has a solution – follow our series of alternative date nights to make sure feeding the ducks and having a pizza doesn’t become your forever date plans (trust us on this one).
Cannon & Cannon has been at the forefront of the British charcuterie scene since 2010 – which has been great for trendy London types as well as the huge wave of people who have become more concerned about the way in which we consume meat in the U.K. Essentially, if you want to find a balance between giving up meat altogether and eating all the animals in existence, consider buying your meat from a Butcher such as Cannon & Cannon who can educate you about where the meat has come from and will leave you feeling a little better about that delicious Sunday bacon sarnie ritual.
Not content with serving some of the best cured meat you can get in London, Cannon & Cannon also run the Meat School from a base in the ever-delicious Borough Market, where you can listen to foodie talks, enjoy tasting events, and try your hand at everything from curing your own bacon to making pig head ham. We readily accepted Cannon & Cannon’s very kind offer to join in on their popular sausage making class on a bright Saturday morning – saving us from having to stock up on shop bought sausages before a summer BBQ (and the obligatory Sunday fry).
We started things off by being welcomed in by the lovely Adrienne (the mastermind behind South London’s Crown & Queue Meats), and learning all about the long heritage of British sausage making. A lot more interesting than it might sound, Adrienne takes pride in the historical relevance of the sausage and how these little bangers are still some of Britain’s favourite treats. Everyone loves a sausage as part of their weekend fry up but originally sausages were cured to make any precious meat last longer, making them important little pieces of our food history. Once we’ve brushed up on the story of the humble British sausage, we set to work making our own from an old traditional Cumberland recipe.
Starting off with a full shoulder of pork (trotters and all), we were shown the proper way to butcher the different cuts of meat to get as much bang for our buck in our sausages (no exploding supermarket bangers here). Once we had our meat diced we turned to the grinder, a not-as-scary-as-it-sounds machine, which made mincing the meat an absolute breeze and prepped it for seasoning. In traditional Cumberland style we added some salt, pepper, herbs (plus some very untraditional stout – we won’t tell if you don’t) and very much enjoyed getting messy mixing everything together into a big smush. A word of warning however – be very careful when measuring out your seasoning portions… we were a bit cavalier with the salt and pepper, which made eating our sausage sarnies a bit of a Russian roulette endeavour.
Mixture made, it was now time for the fun part – the sausage making machine. A perfectly hilarious way to spend a Saturday morning, you take the wet casing and spend what seems like an eternity sliding it over the nozzle and trying not to let the sausage fly away from you. Many puns were made (we will spare you from them), and many more laughs were had. Adrienne’s master skills put us to shame, showing us the techniques for making different types of links and how to stuff the perfect sausage (not too loose and not too full that it’ll burst). Making sausages is much harder but way more fun than you would have imagined.
After all that hard work we got down to business tasting the goods. Grilled and served in a brioche roll with our choice of sauce, our homemade Cumberlands were deliciously salty, full of flavour and made for the perfect lunch time sarnie. With bags full of our creations, we headed out the door straight into the bustling Borough market where you can (and should) pick up your beer, wine, cheese, bread and anything else you can think of before heading home to cook up a proper British feast, fit for a date night to end all dates. Sorry duckies, we’ve found something else to do.
For more information about Cannon & Cannon please visit www.cannonandcannon.com/