Pynes of Somerset Outing
With single-minded purpose - to have a good time - a group of hunter/gatherers from Woolavington WI, with partners and friends, set off recently for an evening in the company of Malcolm Pyne at Pynes of Somerset butchers shop at Junction 24.
A warm welcome awaited us, with local cider, apple juice and wine! Everyone had time to chat and look around before dividing for a guided tour, Malcolm taking one group and Anton, his chief sausage maker, led the other.
We joined the group with Anton and were taken to see how sausages are made the Pyne way. He explained the processes involved and showed us the quality meat he uses before adding rusk, seasoning and water in a huge machine which mixed and then minced the
ingredients.
We saw the skins used for their sausages, which are natural but very dry-feeling, then watched how the sausages were made using a large drum machine which extruded the mixture into the skins in one long tube. Two of our group volunteered to try tying the sausages into strings which was not nearly as simple as it looked! Anton then demonstrated how to dissect a
chicken to make kievs and chicken parcels which are sold in the shop.
We were given a tour of the huge refrigerators where the carcasses hung and saw how the various meats were cut up to make the joints with which we are all more familiar.
All meat is sourced from farms local to North Petherton, so Malcolm is able to ensure the quality of every carcass he has, in some cases choosing the animals for slaughter himself.
Having spent some time on tour “out in the cold” we returned to the warmth of the shop where we met the other group and were served a generous and very tasty Sausage and Mash supper.
A spot of retail therapy followed, with most of us taking the opportunity to bring away supplies of quality meats and other local produce.
Thanks to Malcolm and his team for a really interesting tour. We all had what might be called a “Bangers and Smashing Evening!”
A warm welcome awaited us, with local cider, apple juice and wine! Everyone had time to chat and look around before dividing for a guided tour, Malcolm taking one group and Anton, his chief sausage maker, led the other.
We joined the group with Anton and were taken to see how sausages are made the Pyne way. He explained the processes involved and showed us the quality meat he uses before adding rusk, seasoning and water in a huge machine which mixed and then minced the
ingredients.
We saw the skins used for their sausages, which are natural but very dry-feeling, then watched how the sausages were made using a large drum machine which extruded the mixture into the skins in one long tube. Two of our group volunteered to try tying the sausages into strings which was not nearly as simple as it looked! Anton then demonstrated how to dissect a
chicken to make kievs and chicken parcels which are sold in the shop.
We were given a tour of the huge refrigerators where the carcasses hung and saw how the various meats were cut up to make the joints with which we are all more familiar.
All meat is sourced from farms local to North Petherton, so Malcolm is able to ensure the quality of every carcass he has, in some cases choosing the animals for slaughter himself.
Having spent some time on tour “out in the cold” we returned to the warmth of the shop where we met the other group and were served a generous and very tasty Sausage and Mash supper.
A spot of retail therapy followed, with most of us taking the opportunity to bring away supplies of quality meats and other local produce.
Thanks to Malcolm and his team for a really interesting tour. We all had what might be called a “Bangers and Smashing Evening!”