Last week was the annual British Sausage Week and a Wimbledon butcher confirms sausages are still as popular as ever
A CELEBRATION of sausages was organised last week by the British Sausage Appreciation Society, promoting one of Britain’s favourite foods.
The society’s annual British Sausage Week aims to promote the wide variety of sausages available, and the butchers who come up with the recipes.
Prizes are awarded to independent butchers throughout the country. A single prize is also given to the best supermarket chain sausage.
Neil Parsons, of Robert & Edwards Tradition Family Butchers in Wimbledon, says sausages are still firm favourites in Wimbledon.
“A good sausage is made using fresh ingredients and it needs to be mixed thoroughly,” he said.
“We use natural breadcrumbs in our sausages and include the rusk, which makes the difference.”
The local butcher’s sausage trade is still booming, despite the supermarkets.
“We make around 140kg of sausages a week at the moment, more in summer because of barbecues.”
Nationally, 182,848 tonnes of sausages worth £560 million were eaten between June 2007 and June 2008, according to the Agriculture and Horticulture Development Board Meat Services.
Neil also prepares seasonal variations, with a Chilli Pork Sausage for Bonfire Night on offer.
Their most popular is the Wimbledon Royal, a traditional pork sausage with a secret mix of herbs and spices.
Special dietary requirements are also easier through an independent butcher, with gluten-free sausage sales on the increase.
In-store tastings of Neil’s sausages take place on Saturdays after 10AM.
The national celebrations saw Steve Blake of Chris Blake’s in Greenford crowned the London winner with his Old Victorian sausage.
Tesco took the national supermarket award for their Finest range’s Pork & Spiced Apricot sausage.
For more information on British Sausage Week, go to: http://www.britishsausageweek.com/
To join the British Sausage Appreciation Society, go to: