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5 November 2012

British Sausage Week: 5th – 11th November 2012

British Sausage Week is back and is being celebrated with stand-up star and comic genius, Al Murray’s ‘The Pub Landlord’. He has taken on the coveted crown of 'King of the Sizzle' when he tours the country during the week, rallying troops to stand up for British bangers.

Types of sausage
There are many regional sausages throughout the British Isles that use traditional recipes that go back many generations.
There's the long coiled Cumberland sausage which is meaty with a coarse, chunky texture and black pepper giving a spicy bite; The Lincolnshire sausage, an old fashioned favourite scented with sage; West Country ones with pork and apple and maybe a touch of cider and Oxford sausages that contain veal, as well as pork. These are just a few of the many varieties made and the list continues to grow as producers experiment with different flavour combinations.

With a national competition that will reveal the land’s finest bangers, a host of delicious new recipes to try out and plenty of opportunities to get involved, it will be impossible not to stand up and be counted.

We can't resist a nicely cooked sausage. They should be cooked carefully over a medium heat so they cook slowly allowing the outside to gently caramelise so it becomes slightly sticky and the inside should be juicy.
Don't have the heat too high or the sausage will burst and definitely do not prick them, this will make all the tasty juices escape.

Where to find the best sausages
And of course we have the best of British sausages right here on
The Artisan Food Trail.
All the producers on our food trail that make the finest sausages using
meat from animals that have a led a healthy and happy life, so when you buy sausages make sure you choose British, local and bangers made with passion.

More often than not the animals are rare breeds too which means that these sausages have an unsurpassable flavour and texture. The sausage mix is skilfully blended with a variety of herbs and spices from the mild to the spicy to suit everyone’s preferences.

So whether you are making a hearty casserole, a Toad-in-the-Hole or just good old Bangers & Mash make sure you choose the best.

Samphire's Simple Sausages  Photos: © childsdesign
Samphire is an award winning smallholding in Norfolk rearing rare breed pigs and sheep. Ethical farming is at the heart of Samphire and they have been recognised by the RSPCA for their commitment to animal welfare.

 It’s not just their regulars who love their rare breed meat, Gary Rhodes said their sausages were the best he'd ever tasted

For more information visit Samphire on The Artisan Food Trail here

Capsicana Chilli Sausages  Photos: © Capsicana taken by childsdesign
Capsicana Chilli Co
Capsicana has teamed up with a whole host of independent butchers across the the UK to bring you an absolutely delicious chilli sausage! They use a variety of authentic Mexican chillies to make their special chilli & spice blend and their selected butchers combine this with their fabulous sausage-making expertise and hey presto...  the best chilli sausages in the UK!!
Perfect for the BBQ, spicing up favourites like bangers & mash or making a Mexican style sausages and bean casserole.

Details of butchers using Capsicana’s chilli sausage blend 
available here 
For more information visit Capsicana Chilli Co 
on The Artisan Food Trail here

Paganum Produce
Yorkshire producer, Paganum’s selection of Premium Pork Sausages made in their traditional butchery to age old family recipes.

For more information visit Paganum Produce 
on The Artisan Food Trail here

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