Island Life Magazine Ltd February/March 2007 - Page 72

life - FOOD & DRINK Home-made boozy bangers prove popular FORMER Ventnor café owner Paul Murphy is passionate about good quality sausages. So much so, in fact, that he now spends seven days a week making and selling them around the island. Paul, 49, says: “I used to be a butcher and was first taught to make them when I was 18.” He sold the Troubador café two summers ago and now rents the basement from the new owners, where he makes hand made sausages from Island reared pork. “All my sausages contain at least 86 per cent meat. “We use quality leg and shoulder of pork meat and add our own flavourings,” he explains. Paul is able to make up special orders for people and he is also happy to make sausages for people on gluten free diets. “I take the rusk out to make a full meat sausage instead,” he says. One of his current specialities is a pork and beer sausage made with beer from Ventnor Brewery. “The brewery asked me to make a sausage for a new 72 ale they’d made called Antifreeze. “It went down so well at the special day they had to celebrate it that I decided to continue making sausages with beer in. I’m using Oyster Stout in them now. I basically replace the water content of the sausage with beer.” Paul can be found in the village car park at Brading from 8am until 3.30pm/4pm on Wednesdays and Saturdays and at Thompsons garden centre on Sundays between 11.30am and 3pm. Orders can also be taken on 07841 864337. Sponsored by -