Island Life Magazine Ltd June/July 2014 | Page 101

FOOD

New sausages are
ale and hearty!
S

hanklin butcher Paul Murphy
has teamed up with Island
brewers Goddard’s to produce
the latest in his long string of speciality
sausages.
Goddard’s have produced a new
brew known as Squirrel Ale, and an
Island farmer has been taking all the
spent hops and yeast from the brewery
to feed his pigs. In turn that meat is
being bought by Paul who combines it
with the beer, which Goddard’s asked
him to use, to produce his pork and ale
sausages, which also include some of
his own secret ingredients.
Paul is also producing sausages with
locally picked wild garlic, and reckons
his different varieties now number

an incredible 98, of which several are
always available in his shop in Regent
Street, Shanklin. He said: “I like to
change things round, and apart from
the traditional ones, you never know
what will be in my window, anything
from pork and smoked bacon to lamb
or rabbit. Eventually I hope to reach
150 different flavours.”
Paul has expanded his staff by taking
on apprentice Matthew Wilkes from
Brading. Paul said: “I think in this
business we need to get young people
involved to keep the butchery trade
moving forward. He is a very keen lad,
and I am looking forward to passing
on a few skills, and hopefully teaching
him everything I know.”
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