We know where our sausage comes from

The d'Entremonts have turned some of their sheep island mutton into sausage, and last week we received a cooler filled with it. Some of the sausage is a hot spicy kind called Merguez.

They also sent us a non-spicy version which they have named Port Mutton. Its name is a play on the nearby town of Port Mouton (pronounced Port Mattoon), which got its name when a French expedition lost a sheep overboard in the harbour there four hundred or so years ago.

Vegetarians cover your eyes now. We omnivores are happy to know so much about our sausage, as you can plainly see.