The Oxford Guide - Differences between Version 3 and Version 2 of Big Bang
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The sausages (supplied by [[David John]] Butchers) were over cooked, with too much crispiness on the skin, dare I say they seemed burnt, dry and tastless. Single variety dishes seem to come with just 2 sausages, but there is a menu item of "trio" where you can select your own combination of 3 burnt varieties. The "rose mash" is actually vivid pink, and I could detect fragrances of both red cabbage and beetroot in it. Gravy . . or bisto seemed bland and ill prepared |
The sausages (supplied by [[David John]] Butchers) were well cooked, with just the right amount of crispyness on the skins. Single variety dishes seem to come with just 2 sausages, but there is a menu item of "trio" where you can select your own combination of 3 varieties. The "rose mash" is actually vivid pink, and I could detect fragrances of both red cabbage and beetroot in it. |
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We were one of three groups on the Sunday lunchtime when we went in, and the proprietor(made it clear he was the owner) was very cocky; we also got a visit from the 'chef' (or chief sausage burner) afterwards asking if we had enjoyed the food. |
We were one of three groups on the Sunday lunchtime when we went in, and the proprietor was very attentive; we also got a visit from the chef afterwards asking if we had enjoyed the food. |
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Sossiges
Simply put, a restaurant that specialises in "Bangers and Mash".
Most of the items on the menu are sausages served with mashed potato and gravy, but there are many varieties of sausage (including one vegetarian) and a couple of variations on the mash available. For those who don't like sausages, there seem to always be a couple of pies on the specials board and for those who don't like mashed potato, chips can be substituted. Prices ranged from £5 to £10, with the cheapest being a special for OAPs and students.
The sausages (supplied by David John Butchers) were well cooked, with just the right amount of crispyness on the skins. Single variety dishes seem to come with just 2 sausages, but there is a menu item of "trio" where you can select your own combination of 3 varieties. The "rose mash" is actually vivid pink, and I could detect fragrances of both red cabbage and beetroot in it.
We were one of three groups on the Sunday lunchtime when we went in, and the proprietor was very attentive; we also got a visit from the chef afterwards asking if we had enjoyed the food.
Beer is bottled Hook Norton Ales although of course at restaurant, rather than pub, prices.
Not quite the atmosphere or value-for money of the Bookbinders in the days before Greene King, but an excellent theme restaurant for Oxford's sausage lovers.
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