Author: Sal
Paul Murphy Shows Us His Sausages (Podcast)
Sunday, 17th December, 2006 at 11:47 am, Isle of Wight
When we first arrived in Ventnor, whilst my washing was swishing around at the launderette, I often used to pop into the Troubadour for a coffee and sausage sarnie. The sausages were always cooked to perfection and served with a smile. That smile belonged to the face of Paul Murphy.
Not long afterwards he sold up and moved over to the butchers, where he continued to serve with a friendly smile and genuine interest.
It was a big surprise when he suddenly disappeared from the butchers a few months back, but a lovely surprise to see him, and his partner Nicky, yesterday at the Christmas Fayre - with their own stall selling a range of own produced sausages and dry cured, back and streaky bacon.
He uses all Island pork and almost all ingredients are Island produced. He sold out completely of his Christmas special sauages which sound amazing, but he promised to work hard into the night to get some more ready for today. If you fancy trying some pork sausages with cinnamon, ginger, cider, black pepper, cloves, nutmeg and apple, better get down to the Brewery Christmas Fayre today. They sound fantastic!
As well as some of the other farmers markets on the Island, Paul and Nicky will be down at a new farmers market at Thompson Garden Centre (next to Amazon World) every Sunday after Christmas.
Simon had a quick chat with Paul about his return to Ventnor and plans for the future. Listen to the podcast by clicking below.
Update: Just had the Christmas sausages for dinner and they were delicious. Try them with this recipe.
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December 21st, 2006 at 9:51 am
[...] Following on from the piece about Paul Murphy’s Sausages on Sunday, anyone wanting to get in touch with him for Christmas (or otherwise) orders can call him on 07841 864 337. [...]
April 12th, 2007 at 2:22 pm
If you haven’t tried Paul Murphy’s sausages, you really don’t know what you’re missing out on! They are better than any I’ve tasted before all made with good local wholesome ingredients & full of flavour!
I had some made for my first bbq of the year last week, and every person there commented on their exceptional taste!
I highly recommend, so come on lets support Paul in the islands newest up and sausage sensation! x
October 4th, 2007 at 10:37 am
[...] might remember that we interviewed Paul last year at the Ventnor Brewery Christmas Fayre, when he explained where his ingredients come from and his plans for the [...]