Newmarket sausages granted European protected status


The sausages have to be produced in Newmarket or a very specific surrounding area

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Sausages made in Suffolk have been granted a special status which puts them alongside the likes of Parma ham, Champagne and Melton Mowbray pork pies.

Newmarket sausages have become the 50th British food product to be awarded the Protected Geographical Indication (PGI) from the European Commission.

It means only local companies can call their produce Newmarket sausages.

Grant Powter, from Powters Sausages, said it would protect the "reputation and quality" of the sausages.

Certain criteria had been set for anyone wanting to call their product a Newmarket sausage.

Location is key - the sausages have to be produced in the town of Newmarket or a very specific surrounding region, which incorporates Dullingham, Woodditton and Kirtling in Cambridgeshire.

The sausages must be made from prime cuts of pork from the whole carcass, the shoulder or the belly - so no offal or mechanically recovered meat.

What is a Newmarket sausage?

  • Seasoned pork sausages using fresh, prime cuts
  • Must be produced in Newmarket or a very specific surrounding area
  • Usually measure 10-15cm long, 2.5-3.5cm in diameter and are slightly curved in appearance
  • Can also be produced as a chipolata (8-12cm long), a cocktail sausage (6cm) or a 'jumbo' (20-24cm)
  • Seasoning includes combinations of black and white pepper, salt, thyme, parsley and nutmeg
  • It is claimed that Queen Victoria was a fan

The minimum meat content is 70% and the seasoning can make up a maximum of 3%.

The Department for Environment, Food and Rural Affairs (Defra), said anyone found using the name Newmarket sausages incorrectly would be asked to stop.

If they continued, Defra said the Food Standards Agency and the local authority would become involved.

Mr Powter, managing director of Powters, said: "I am delighted this regional food product has now gained the protection it deserves by virtue of the reputation and quality which have been traditionally attributed to the making of sausages in Newmarket for more than 150 years."

David Heath, minister for agriculture and food, said the PGIs were important in "keeping traditional foods and recipes alive".

"The Newmarket sausage is unchanged since the days of Queen Victoria and the original recipe has been passed down the generations," he said.

Three companies had made the joint application for the special status - Powters, Eric Tenant Butchers and Musk's Sausages.

The campaign started 10 years ago but was stalled because Powters did not want to divulge the recipe for its sausages.

Common ingredients were agreed and the application was made last month.

Inside Out East, on BBC One from 19:30 GMT on Monday and available for seven days on the iPlayer, is covering this issue.


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  • rate this

    Comment number 63.

    What a wonderful idea....If for no other reason than to preserve the many, many locations all around Europe that have a heritage. Mass production and mega-coporations endanger tradition and quality. Take the lowly Danish butter cookie, now being produced in Portugal and Thailand. It's not quite the same any more. is it?

  • Comment number 62.

    This comment was removed because the moderators found it broke the house rules. Explain.

  • rate this

    Comment number 61.

    .... And Lincolnshire sausages are refused the same status - a national disgrace!

  • rate this

    Comment number 60.

    I would like the EU to protect the Bakewell pudding. The commercial tarts have icing on them and taste nothing like the proper puddings. Also makes me shudder when I see supermarkets do toffee bakewell tarts etc.

  • rate this

    Comment number 59.

    Fantastic news, first the Peace Prize and now this. The EU is amazballs!

  • Comment number 58.

    This comment was removed because the moderators found it broke the house rules. Explain.

  • rate this

    Comment number 57.

    Yes! Finally I can have my say about sausages!!!

    Thank goodness- all those other stories that I could have voiced my opinion over, at least I can express my views on pork products. Anything containing more than 3% seasoning just wouldn't be right...

    Glad I got that off my chest!!! Hurraaaaayyyy!

  • rate this

    Comment number 56.

    Cheddar cheese should be given protected status. Most of the stuff you see in the supermarkets is plastic and nasty yellow breeze blocks that was made miles away from Cheddar.

    There are many Cheddars which taste 100s time better than this stuff and its only made a few miles down the road.

  • rate this

    Comment number 55.

    Hands up all those who had heard of a newmarket suasage before reading the article then eh?

    Yes Coren, we know you have boy so put your hand down.

    But most of us really?

  • rate this

    Comment number 54.

    If you're in the Cambridge/Newmarket area and you want to try a REALLY good sausage, try the Granny Adams from the Art of Meat in Chesterton - or if you prefer a spicy sausage, try their Italian Stallion sausage. They both leave the Newmarket/Linc/Cumberland standing.

  • rate this

    Comment number 53.

    I've never heard of these sausages but minimum meat content of 70% doesn't sound very good to me!

    I lived in Lincolnshire until I was 20 - you can't buy a proper Lincolnshire sausage outside of Lincolnshire. I tried Sainsburys version once and it didn't taste at all like a Lincolnshire sausage. Can't understand why their application has been rejected while this one hasn't.

  • rate this

    Comment number 52.

    Irrelevant to me - once you've had a Lincolnshire sausage, made in Lincolnshire by a traditional Lincolnshire butcher, nothing competes or compares!

  • rate this

    Comment number 51.

    Like many I've never heard of a newmarket sausage and labelling a sausage as such would be unlikely to increase sales in my region (Derbyshire). With that in mind I suspect the application for a PGI is a marketing ploy.

  • rate this

    Comment number 50.

    Many products made in the UK have a Designated status, such as Stilton Cheese (see Stilton Cheese Makers website). These are usually locally produced foods with a distinct character and are worth protecting from the dumbing down of mass manufacturing. That is what has been granted to Newmarket sausages.
    Support your local producers rather than denigrating their efforts.

  • Comment number 49.

    This comment was removed because the moderators found it broke the house rules. Explain.

  • rate this

    Comment number 48.

    #43 GB
    No, the Lincolnshire sausage has been refused this status!! I would like to know why the difference?

  • rate this

    Comment number 47.

    Trident is in the news, but the only "Banger" we can talk about on HYS is from Suffolk.made in Newmarket allegedly from insufficient amounts of horse meat.

  • rate this

    Comment number 46.

    70% meat doesnt mean that it has to be 70% least 40% of the 70 can be other meats and as Acidking said also fat. It would be nice to know the legal amount of pork in a sausage for it to be called a Pork sausage

  • rate this

    Comment number 45.

    Another example of Euro lunacy. We are aping the French in their fear that they will loose their national identitiy if somebody has the nerve to make some foodstuff that they cherish as their own. Food is merely the collection of chemicals we need to support our carbon base physiologies. The cheaper and quicker we can consume these, the sooner we can get on with doing really important stuff

  • rate this

    Comment number 44.

    You couldn't make it up! I wonder how much money it cost for the European commision to establish that sausages from Newmarket should be known as Newmarket Sausages. And thank heavens DEFRA is on the case: any rogue sausage makers will be "asked to stop"... so that's all-right then!


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