Woburn Country Foods use a number of herbs to flavour their sausages, made from home-bred pigs, and sold at farmers’ markets.
The meat is the best; fresh, local and full of flavour. It is used for a range of sausages :

Traditional varieties: Breakfast, Cumberland, Garlic, Lincolnshire (sage & lemon),Leek

Sweet varieties:
Honey & Mustard, Apple & Cider, Apricot Apple & Ginger, Sweet Pepper

Original varieties:
Leek & Stilton, Chive & Parsley, Tuscan (Italian herbs), Winter Warmer (hot)

The herbs used include sage, rosemary, oregano, basil and chives.

Click on this audio clip to hear farmer, Andrew, explain how they use the herbs WoburnSausage

This is part of a series of posts about growing and using herbs. The date for HerbDay 2007 is Saturday, October 13