Winter on Madgett’s Farm can often be a tiring time.
During the Winter our work days remain long, but the days are still short. It can often be a real challenge pulling ourselves out of bed, especially when we break our backs for so long each day – but ongoing progress here marks the day’s progress, motivating us to smash the day ahead. This month we took significant strides in terms of expanding our livestock, building our packing our factory and developing a brand new recipe for one of our oldest products.
Looking into llamas
We’ve tended to steer clear from exotic animals over the years, preferring to keep the livestock at Mad Gett’s farm strictly British, however times change and so must we! Llamas first landed on British shores a few decades ago. Farmers looking to diversify their lands imported herds of llamas in a bid to transform their farms into zoo-like tourist attractions, they were applauded for their cute appeal and funny noises. In 2018, however, there is an increasing demand for llama as a meat. Many immigrants to this country from Africa and South America see llama as a speciality, so we’re considering farming this animal to capitalise on this demand; watch this space!
Designs finalised on packing factory
Thanks to our work with Stanley Hope Designs and Ribbald Wench Architecture, we’re moving quickly forward with new plans to construct a packing factory that will help us significantly cut costs in the long term. Our brief to these capable design teams included certain parameters concerning environmental friendliness, and we’ve been really pleased with how well these two teams have come together to produce a masterplan that evokes our initial plans to a tee. We’ll start construction on-site in a matter of months and will start our hunt for stuff very soon!
We overhaul our sausage recipe
There are some recipes that are perfect as they are. Think: Heinz Baked Beans or HP Sauce; these iconic products don’t compromise on flavour whilst retaining their natural goodness. We’d like to think that our original recipe sausages have that same iconic flavour, but in response to our recent surge in popularity we’ve decided to overhaul our recipe. We want Mad Gett’s farm to be synonymous with high-quality, which is why we’ve decided to up the meat content and cram them with our newly grown British herbs.
If you’re a huge fan of our OG sausage recipe, then don’t worry, we’ll be continuing production for the next year, so you’ll have plenty of time to try out this special winter warmer recipe:
Sausage and Butter Bean Stew
|1 tbsp sunflower oil
16 original Mad Gett’s Farm sausages
2 medium white onions, finely sliced
2 celery sticks, finely sliced
8 garlic cloves, chopped finely
1 rosemary sprig
|600ml chicken stock
2 x 400g tins of butter beans, drained
handful of fresh Mad Gett’s Farm Parsely, picked and chopped
2 lemons, zested
Heat the oil in a large pan on a medium heat, then fry all the sausages until brown, then remove and set aside.
Add the onion to the pan, then fry for 5-10 minutes until soft. Add the celery, garlic, rosemary and cook for 2 minutes before adding stock and then bringing to boil.
Once boiling, reduce the heat and simmering for 20 minutes, then add sausages back to the pan along with the beans.
Simmer for 8 minutes, then stir in the butter, parsley and lemon zest. Ladle into bowls and serve piping hot with your crusty bread.