Last night (10th October 2016) we were awarded the much coveted sausage Champion of Champions for 2016. We can now officially say we have the Nation’s best sausage, an accolade we do not take lightly.
Our Granddad’s recipe Pork and Sage sausages beat all rivals this year. To say we are immensely proud is an understatement as we always strive to be the best.
This year we have had three sausages up for awards as we head towards National Sausage Week; the Grandad’s sausage, up for for the Nation’s Best, our Caribbean and our latest Pork and Black pudding both up for Innovation awards.
Andrew Rook, said that being crowned the winner was a “sensational feeling”.
“There are many things that make it special for me,” he told Meat Trades Journal. “First of all, it is genuinely my grandad’s recipe. He had a genuine recipe from 1912 and then, from the 1930s, he used that to develop his recipe and in 1964 opened our first shop.
“It’s always nice to think back on family and the legacy that he has given me; the passion to make sausages and other products to the best of my ability.”
Sausages for Bonfire Night
If you are catering for a Bonfire Night party why not serve the Nation’s Best sausage. Whether it is a small gathering or a large event we can supply for all.
The Nation’s Best Sausages for Christmas
How about that for a statement. Our pigs in blankets and sausage meat use the same pork and sage recipe so your Christmas dinner will have a national stamp of approval.
If sausages are a big hit in your family then this article on sausage recipes to warm our hearts will whet your appetite, like it did ours.
National Sausage Week
Now in its 19th year, this year the National Sausage Week runs between 31 October – 6 November. Join us in celebrating the sausage.