We believe our sausages have plenty of flavour in themselves, that's the whole point of keeping rare breed Saddlebacks - they're renowned the world over and celebrated by the Slow Food movement for the succulence and flavour of the pork.
But we do like a bit of sauce or relish on top of a banger when we tuck into one at a market, and so we serve ours with a range of toppings that we vary to keep it interesting - red cabbage relish, apple and pear sauce - depending what's in season.
This week we're topping them off with a rich farm-made tomato sauce that we've made with the last of the tomatoes from fellow stallholders Jenny and Colin Court of Tasmanian Tomatoes - who happen to be our neighbours here in Glengarry. A match made in heaven!
We like Jenny and Colin's tomatoes because we know they don't spray them. The minute there's any sign of trouble like aphids, Jenny releases her friendly bugs into the hothouse and they take care of it.
This use of 'beneficial insects' is well known to organic growers everywhere and is a natural, spray-free way to protect a growing crop. One of the benefits of growing in a hothouse is that it allows you to use these insects - the other benefit is of course a longer growing season, allowing you to buy a local product direct from a local farmer for longer. Wins all round.
So while we remain choosy about what we top our sausages with, we'll always be happy to see them with a spoonful or two of Tasmanian Tomato sauce, at market or at home.