The Whitebrook dish, incorporating a pork shoulder which is cooked over two days in a bain-marie, served with shallot and mugwort. This is accompanied by a croquette made from pig's head and a pork cutlet with celeriac, pear, sorrel and cauliflower mushrooms. The restaurant serves breakfast to residents staying in the rooms, which includes Trealy Farm produced sausages and bacon. The restaurant claims that the building dates from the 17th century, although little is known of its history. The village of Whitebrook developed as a centre of water-powered industry, with wireworks and later paper mills. The Whitebrook was run as a roadside
Sausage making sausages are cured before smoking. Fresh sausages are simply seasoned ground meats that are cooked before serving. Fresh sausages normally do not use cure (Prague powder #1) although cure can be used if desired. In addition fresh sausages typically do not use smoke flavors, although liquid smoke can be used. Fresh sausages are never smoked in a cold smoker because of the danger of botulism. The primary seasoning agents in fresh sausages are salt and sugar along with various savory herbs and spices, and often vegetables, including onion and garlic. A British fresh sausage typically contains around 10% butcher's rusk,