Swaledale Butchers x The Kinneuchar Inn Collab

swaledale Butchers

We have featured Swaledale Butchers a few times on here (Slow Cooked Corned Beef Recipe, Pork Cheeks with Sherry Recipe and Chicken Caprese Sandwich Recipe) ). They have just released a collaboration with Chef James Ferguson of The Kinneuchar Inn.

swaledale Butchers

James has a grandmother from Greece, and from an early age has enjoyed traditional, home-cooked Greek cuisine and has worked with Swaledale Butchers to produce sheftali. A free-form sausage made of both pork and lamb mince, along with garlic, herbs and various spices. The sausage meat is wrapped in caul fat (otherwise known as crépinette or lace fat) which looks like an intricate spider’s web of membranes, and helps crisp the outer skin as it cooks. A quick flash over the coals melts the caul fat and self-bastes the meat, keeping it succulent, and making sheftali probably the juiciest sausages you’ll eat this summer.

Serve with pitta breads, tzatziki, a Greek salad, chips and some cold Mythos!

Click here to buy direct from Swaledale Butchers.

swaledale butchers




I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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