Today’s brunch comes from the best pork butcher in Town: Sillfield Farm. I had a good chat with the butcher about the quality of sausages and how important it is for them to be really meaty. We had Sicilian sausages (which are my favourite sausages ever, but these had a touch too much chilli), dry-cure steaky bacon and fried eggs.

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That drink in the background is a [link2post id=”1330″]tequila sunrise[/link2post].