Stumbled upon Villagers Sausages as I was in Beckenham.
Taking a closer look, there were so many sausages ranging from traditional ones to pork with black pudding and even Indian inspired ones.
Inside, they also sold sauces and had pies from Cockneys of Croydon, Truckle cheese and even Bury White pudding which I have tried before at some restaurant.
I did have doubts because I have tried expensive ones before and did not like them because of the texture but somehow I had the feeling that the sausages here would be different.
Anyway, it was really hard deciding which sausages to get but ended up getting the [pork & apricot 94% - pork] and [pork & chestnut - 96% pork].
When I left the shop, I actually had regrets not getting the pork and black pudding.
Being a foodie, I browsed their website when I got home and discovered how they started off.
To cut the long story short, Ron Etheridge is really creative with sausages and came up with so many different types.
Fortunately and unfortunately he was not able to introduce his creative sausages to the sausage specialist shop in Greenwich which is why there is this successful shop today!
If I get the chance to go out again, I would definitely get the pork and black pudding, plum and ginger, Whitstable, Beetroot and horseradish and lemon chicken.
Although they are slightly pricier than other sausages, I would definitely recommend them because you really can tell the difference when you eat it.
The filling is proper grounded pork so it was meaty without the nasty fat and chewy bits so I definitely agree with their ingredients that it does contain a high percentage of real pork.
The stated pork percentage 9X% is pretty high vs the average 70% from other brands.
For the two sausages that I got, they were both amazing but I couldn't quite taste the apricot or chestnuts in the respective sausages.
Pork and chestnut:
Pork and Apricot:
I am so impressed to want to go back again because the sausages doesn't contain the weird grisly bits.
You will find that the sausage texture is a lot firmer because the filling is like minced meat whereas other brands are soft containing lots of fat and other stuff.
If there is a chance, I would love to try an authentic Whitstable sausage because it contains oysters and I would also like to visit the Greenwich sausage shop which inspired Ron Etheridge to see how they fare.
https://www.englishsausages.com/
