Robert Unwin, owner of newly established field to fork butchery Roast Mutton, has teamed up with multi-award-winning brewer Matt Clarke, from Cumbria’s newest artisan brewery, Lakes Brew Co, to create the first in a range of beer, rare breed and heritage meat sausages.
After lots of recipe development and obviously a fair amount of tasting by Robert, though it has to be said he’d be the first to admit that’s not been a particular hardship, his new beer flavoured sausage simply called Nectron has emerged.
Whilst beer with sausages is nothing particularly new, especially if you’ve been fortunate enough to tour around Germany and sample the huge array of beers and sausages on offer across the country, you’ll know what we mean.
But that’s where the similarity ends, you see this collaboration is about a celebration of the finest farm reared ingredients farm available from across Cumbria and some simply stunning locally crafted artisan beer combined in a sausage and nothing more, and nothing less.
When you try them for yourself, you’ll discover butcher Robert has created something pretty distinctive with his use of Lakes Brew Co’s Lost In Nectron Double IPA. These sausages are just bursting with flavour, especially as the locally reared free-range rare breed pork and carefully selected seasonings he’s used to create these delicious bangers, which have absorbed the intense tropical citrus and passionfruit aromas from Lake’s Brew Co’s bold and balanced Nectron hopped DIPA while they’ve been busy marinating.
Robert commented: “I am very excited to be able to offer our customers an outstanding product that is the result of a partnership between two local producers. We are really delighted to be working with the team at Lakes Brew Co and we think we’ve produced some fantastic tasting beer sausages. As you will hopefully discover beer does amazing things to meat, making it softer eat and infuses it with lots of additional flavours, which all contributes to creating exceptional sausages, that taste great on their own or even with an accompanying pint.’’
Matt Clarke added: ‘’We are really looking forward to working with Rob, his passion and ethos blend so well with our own. The knowledge and care he shows for what he produces is second to none. Our first beer pairing with Rob will be a fun, and we are looking forward to planning several more, after all what goes better with a beer than a sausage!’’
Robert and Matt have got together to host a beer and sausage tasting evening on 23 November at the Woolpack Yard butchery but that’s already sold out. So, the pair are now looking to host another event or two in the New Year, which means you’ll need to keep an eye out for the dates being announced on their respective website and social media platforms.
