Burton & Baz Lamb Merguez Breakfast Sausage product reviews

I wanted to really taste these little treats, so I thought I would try them with some steamed veges and just a little garlic salt for seasoning. I am so glad I did, because there is a big taste in each small bite, and it's worth your while not to drown them with a strong sauce of companion part of the meal.

Using a double-decker pot to boil some baby potatoes and steam some veges, I waited until they were almost cooked, then set them aside to cook the sausages. A little olive oil and butter in a small pan, add sausages, stir gently and regularly until evenly cooked through and nicely browned on the outside.

As with all quality-made sausages, the very small amount of fat they released as they cooked showed they were packed with real meat, not cheap fillers and fatty offcuts. The smell coming off them as they cooked was making almost too hungry to wait for them to cook fully through. In the end, I did take them off the heat a little bit before they were fully cooked, because I knew that by the time I assembled the meal, took the photo and got my first bite, the residual heat would finish cooking them without overcooking.

There is probably a lot of potential for other serving suggestions than "fry them up, stick them on a plate with something else, eat" but realistically, after the first bite you aren't going to really pay much attention - everything else on the plate is simply there to fill up the space, the star of the show is definitely the sausages. Small, but mighty, these will impress.

Overall, while they are not likely to be the cheapest on the shelf, these days it is more important than ever to fully accept the reality that "quality costs" and labour is no longer cheap. Programmers have an axiom - GIGO. "Garbage In, Garbage Out". And quality smallgoods exemplify the opposite - they put good ingredients in, and you get a great sausage. That's the quality you are paying for.