As a food writer, my kitchen has always been my sanctuary. It’s the place I retreat to after a busy day, a space where the rhythm of chopping and the aroma of a simmering pot can melt away the stresses of the world. With a delicious glass of Sussex wine in hand, I can create and relax.
But recently, that sanctuary has felt a little different. I don’t know anyone who hasn’t been affected by the rising cost of food prices. The simple act of choosing a cut of meat or a vegetable now involves a silent calculation, a far cry from the carefree joy of cooking. I’m torn between my budget and my deep-rooted desire to support the local producers who are the backbone of our Sussex food scene and the challenges they face. And then there’s the family. For them, “dinner” is synonymous with meat, a hard-to-break cultural norm. My challenge as a food writer and as a mother is to show them that a budget-friendly, meat-conscious meal can be just as, if not more, delicious and satisfying.
Homemade sausage meat: The foundation (no fillers or UPFs)
Making your sausage meat at home is not only a fantastic way to control ingredients and avoid UPFs, but it’s also highly cost-effective.
Cost comparison: A kilogram of homemade sausage meat costs approximately £7.00 – £8.50, compared to £9.00 – £11.00 for a premium store-bought equivalent. This represents an average cost saving of 14%.
Ingredients:
500 g Sussex pork mince
1 tsp dried sage
½ tsp ground black pepper
½ tsp salt
a pinch of ground nutmeg.
Method:
Mix all ingredients thoroughly with your hands. Refrigerate for 30 minutes to allow the flavours to infuse.
Flavour twists:
Apple Sausage Meat: Add 1 grated eating apple (juice squeezed out).
Apple & Pumpkin Sausage Meat: Add 1 grated eating apple and 100g of pumpkin puree.
More recipe suggestions
- Apple & pumpkin infused gin: A wonderful way to make the most of the season’s bounty. Infuse your favourite Sussex gin with sliced apple, pumpkin, cinnamon, and cloves for 2-3 weeks.
- Chutney: Turn a glut of apples, plums and pumpkin into a delicious chutney, which is perfect for pairing with cheese and cold meats all year round.
Beyond the recipes
Explore meat boxes and local farms: Buying directly from local suppliers, such as a Sussex Grazed meat box or a local farm like Tablehurst Farm, can be a more economical way to purchase quality, high-welfare meat in bulk. The cost per kilogram is often lower, and you’re directly supporting the producers in your area.
Look to the UK harvest: Eating seasonally is naturally more affordable. Beyond what’s in our local farm shops, many ingredients are abundant and free for the picking in the British countryside, from wild garlic in spring to blackberries and sloes in autumn. Always ensure you are foraging safely and with permission.
A note on food waste: The Sussex Harvest Challenge
In the UK, an estimated 18,000 tonnes of pumpkins end up in the bin each year, and as many as 2.4 billion apples are wasted annually. This staggering waste has both an environmental and financial cost.
However, a growing movement is tackling this head-on. Across Sussex, the rise of community orchards provides a beautiful solution. These shared spaces provide a source of free, fresh, and local produce, allowing us to pick surplus fruit that might otherwise go to waste.
Storing your autumn harvest. To make the most of your apples and pumpkins and avoid them becoming part of the waste statistics, proper storage is key.
- Apples: Store in a cool, dark, and well-ventilated space, away from other fruits.
- Pumpkins: A whole, uncut pumpkin can be stored in a cool, dark place for up to a month. Once cut, wrap it tightly and refrigerate. You can also roast and puree the pumpkin, then freeze it in batches.
Did you know?
- October is National Pork Month (Porktober)
- National Pumpkin Day, October 26th
- National Apple Day, October 21st
Sarah Thompson is a food and travel photographer, writer and stylist. You can find her at https://sussexkitchen.co.uk.
For more budget busting, mouthwatering, autumn Sussex recipes, check out the latest edition of our magazine:
https://magazine.sussexexclusive.com/
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