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Meat School at the Tasting Table

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Meat School is already in session. (From the Taste Hungary website) One glance at a butcher counter in Hungary, and it is evident that Hungary has a considerable meat culture to explore. This is good news for carnivores and cooks, but it means there’s lots to learn. Hungary has its own fascinating traditions of butchery, … Continue readings

Sausage and Wine event at Farger

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Cooking Italian Sausage

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This is a very similar recipe and quality of sausage to the Italian pork with fennel that we produce.  Check out the preparation as it can be exactly the same for Wilkinson’s Italian Sausage.  Also there are some great recipe suggestions that are suitable for this sausage as well.  Here is the link to the … Continue readings

Red Mud Aid Benefit

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Wilkinson’s Sausage supports Red Mud Aid, a benefit night of music and comedy in aid of victims of the toxic red mud disaster, Saturday, 4th December, 6:30pm to midnight, at the Grand Royal Corinthia Hotel, Erzsébet körút 43-49, Budapest for Red Mud Aid. Tickets cost 2500 HUF and are available, in advance, from the following locations: … Continue readings

Bortarsasag and Wilkinson Sausage

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Join Robert Smyth and David Wilkinson at Bortarsasag for a wine tasting and launch party of the new O’Connell’s Irish sausage. See LINK for complete info.   Time and place: Thursday April 29, 6:30 pm – 9:00 pm BORTÁRSASÁG LÁNCHÍD 1013 Budapest, Lánchíd u. 5.

St. George’s Day Dinner

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April23rd is St George’s Day and we are delighted to be preparing sausage atAnglaw Home Salon Restaraunt (Lakás Étterem) in Révay köz.  See LINK for full details. RESERVATIONS at sausage@chello.hu   –Sold Out!– (please indicate how many guests will attend) Where: Révay koz 4. III em. (near St. Steven’s Basilica) When: 7:00pm Friday 23 April, 2010 Price: 5000 HUF … Continue readings

Wilkinson Sausage in Time Out

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Pick up a copy of the March Time Out magazine to read wine correspondant Rob Smyth’s article on the successful pairing of Hungarian wine and Wilkinson’s sausage.

Valentine’s Day Special Offer

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Why not spoil your other half this Valentine’s Day and treat them to a delicious Beef Steak. We are pleased to make this special offer from now until the 14th February. Two large steaks will cost you just 2500 ft.  See our recipes page for cooking instructions. To accompany your meal Rob Smyth recommends Takler Syrah Reserve … Continue readings

Ooh la la! Introducing the Toulouse!

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As part of our drive to bring new sausage to our international customer base we are proud to present our newest sausage: the Toulouse. Toulouse sausage originates in France and is a mixture of pork meat, herbs and spices, with a dash of white wine and garlic.  Look out for the next Wine Art and … Continue readings

Holiday Wine & Sausage Event

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Get ready for the first exclusive wine & sausage tasting and art exhibition at the Brody House. Join Robert Smyth of Time Out Magazine as he guides us through seven wines of the season and David Wilkinson of Wilkinson’s Sausage who will be providing a unique sampling of new and old favourites to delight the … Continue readings

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Le Meridien hosts Wilkinson’s Sausage for its British food month.  Enjoy sausage and mash, pies, and afternoon teas every day!  Also, check out the Sunday Brunch featuring a lavish buffet, live pasta cooking, pancakes, and amazing dessert selection. Kids under 12 eat free!   Every Sunday between 12 and 3 pm during the month of … Continue readings