FOOD
Now is the time for
garlic sausage
D
ue to popular demand, Shanklin
butcher Paul Murphy this
summer will again be producing
his much sought after garlic sausages,
created with fresh wild garlic, which is
hand picked and collected locally.
Paul also produces a number of other
types of speciality sausage, which
includes locally made ale. He now
believes that the number of different
varieties he has available is over a
100, of which many are permanantly
available in his shop in Regent Street,
Shanklin.
Paul said: “I like to change things
round, and apart from the traditional
sausages, 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.”
The wild garlic sausages are on sale
now from Paul’s shop and will be
available for the next few weeks.
www.visitilife.com
71