When it's made from premium shoulder pork from an old breed of pig, that's when. The whole point, to us, of our sausages, is that they are completely different from the average banger. Otherwise, why go to so much trouble making them?
We set out on this journey because Oliver believed, after much research, that he just couldn't find a sausage that was good enough, in Australia. Not like the lovely juicy, flavoursome sausages he was used to back home in the rolling landscapes of Suffolk.
Any other bloke would have just cut his losses and started eating pork chops instead. But not Oliver. He bought some pigs, started breeding them, and learned how to make his own smallgoods. That's the type of man he is.
What we've ended up with is a sausage which is made from the shoulder of our pigs, that's where the darkest, most luscious and flavoursome meat comes from. Added to this is some breadcrumbs - not too many, the meat's the thing - usually crumbed sourdough rolls that we've had left over from a market, so an artisan product. Spices and herbs, and water, and that's about it.
We wanted to avoid the salty, pre-mixed, artificial flavour we believe you get from a supermarket or other commercial sausage. Even butcher's sausages, to us, often just don't cut the mustard - depending on the butcher.
So our daughter Emily stood at the front of the stall, looking very fetching in her stripy apron, and offered samples on sticks. And we had a 100% hit rate. Every single person who tasted a sample, bought a sausage.
Comments ranged from the politely surprised to the completely taken aback. "S**t, that's good!" said one man, who perhaps didn't realise that Emily is eleven years old. "Ooh wow, that's a proper sausage," said a woman who bought two hot ones and a couple of packets for later.
We're proud of our sausages. And days like Saturday remind us why.
You can find us at Harvest Market Launceston every fortnight - next date Saturday 28th March.