The little things make all the difference

I managed to get a little bit of work done on the red cub today. The lumpy running was solved with a jubilee clip worth nearly a pound. This combined with the new exhaust, thirty quid, and the real problem, a gasket worth just over a pound means that I have proved that I know absolutely nothing about mechanics.

Where does that leave us? I am about to write a book about eating sausages whilst riding a small motorcycle and know nothing about sausages and even less about motorbikes, what can possibly go wrong?

I really hope that Stephen, The sausage king, will be able to meet up prior to the main start of the sausage trail. Back to the not knowing of anything about y subject, hoping that Stephen will be able to provide some advice on what to look for and judge as far as sausages go.

I also managed to nearly finish the foreword on my book, not really the meat of the sausage but certainly a start.

How did that happen

One of the questions that has hovered in my mind since I decided to begin writing 'The sausage trail' has been; At what point do I start writing? There's always so much to research and plan but when does the story begin? The answer struck me today. I am researching and planning now so I should start writing immediately. I also realised that the final copy does not have to contain all of the written material.

With that in mind I aim to start the writing process tomorrow with a catch attempt to bring me up to date.

Munchen and the rest

It would appear that the Oktoberfest is available!!

Planes, trains, automobiles, boats and sausages

A busy weekend. Arrived in France and, as mentioned yesterday, bought some sausages for a barbeque, just to see what the country had to offer. My ignorance was such that I had no idea of you could, in fact, purchase sausages in France. Black pudding, 'Bourdin Noir', white pudding, 'Bourdin Blanc' and 'Saucisson Porc', although I have no idea what that was (I know what it means but I had no idea what was in it). All the basic fare and nothing special sought for. I did pop into the local butchers in St. Yrieix La Peche but he only had a limited offering. I knew that Intermarche had their own butchers so went there instead. I do realise that this exercise is equivalent to a foreigner visiting the UK to rate our wide and varied selection of sausages and buying some walls bangers and an Asda value pack then judging the entire British pork industry on the results so, please rest assured there was no judgement.

I think it is fare to say that I now know the lowest common denominator for the sausages sampled and will hopefully ask advice prior to returning in the near future. There is an annual farmers market near to my parent's house in a quaint, stereotypical French village, Segur-le-chateau, where all manner of local produce is sold, from meats and fish to sausages, bacon and vegetables. After they have been purchased from the local farmers at their stalls it is then possible to cook them on the charcoal fires and barbecues that fill the land behind the auberge in the village centre. This takes place every Monday in July, I believe, and will be more representative of what is on offer in France.

The 'Sausage Trail' begins in earnest in July with a visit planned to, in and around the South-East of England. I have nominally pencilled in a few visits and will endeavour to expand on these with any help offered gratefully received.

As I write I'm sitting waiting for the ferry to slip and proceed back to Portsmouth. There is no power on earth that would be able to force me to sample the food currently on display in the canteen.

Update:

Just realised that I didn't give a basic summary of my sausage experience. As I promised I won't judge on the basis of a bag of supermarket sausages but what is clear is that the French like their 'Bourdin Noir' somewhat softer in texture and with more blood than our domestic variety, there were also less juicy lumps of fat and a more solid skin. The 'Bourdin Blanc' was bland with a spongy texture and seemed to contain more rusk than anything. The French 'banger' was pretty good, not a very high meat content I would guess but I liked it.

One day I will learn how to rate a good sausage!!

French sauages

Finally figured out what was wrong with my dad's internet account and have the opportunity to post a quick blog.

I realised that I had no idea what the French had to offer on the sausage front and as such visited the nearest Intermarche supermarket to see what generic sausages they had to offer. I was pleasantly surprised and will be posting the results when I get home.

On a completely different note dad and I visited the new family addition to our already complicated family tree. Despite a bad press from their daughter, they were an absolute joy and I honestly hope that we have more contact and communication with them. If you are reading, thank you both for your hospitality.

Need to write more when I have time, and with many photos.

More later.

A change of direction

Well in a way. The Pirate Badgers website is currently undergoing an extreme makeover to reflect the inclusion of the new 'Sausage Trail' mission. It seems I have so much to write before the journey even begins.

The East Midlands food and drink festival is happening on the 1st and 2nd of October, great. That's the day after we arrive back from Greece so I may have to re-plan or think of a different approach to visiting the East Midlands, probably not though.

A new map is also forthcoming and some photos of the machines we are taking. It's all very difficult as there are many promises and ideas but very little happening with regard to the trail. Driving back, with my newly plugged tyre, this afternoon, I contemplated the question of when is the correct time to begin recording events for the trail? I am in fact beginning the preparation and planning now and as such I guess should be documenting these facts.

Off to France tomorrow to pick up dad and drive back in the Micra. The odd thing , well only odd considering recent events and plans, is that the only really British pork curing for bacon and sausages in France is on the route between Limoges airport and my parent's place. It's shut tomorrow though.

Before I forget, I've also given the blog a new address so be vigilant!!

Missed a day.

How on earth did that happen?

Not to worry. Spent some time today looking at a schedule for the sausage trail. A long weekend a month until we leave for Mongolia will allow us to travel to every region on mainland Britain, I still need to concentrate on specifics but the bare bones are there.

I also heard from The Sausage King who has extensive knowledge and expertise on the subject of sausages as a delicacy, I hope to enlist his help further.

Early night tonight as my back is still troubling me and I have to be up early to sort out a puncture on the car. I will endeavour to write down all thoughts and developments then.