and mash has become the gourmets choice in some of the countrys
top eateries, and theres now a chain of restaurants in London
interestingly called S&M tempting sausage lovers
through their doors.
a culinary star, the banger even has a fan club. The British Sausage
Appreciation Society has more than 6,000 members, who swap recipes
and look forward to their newsletter The Missing Link.
sizzling celebrations are planned for this, British Sausage Appreciation
Week (October 27-31). In Oxford, TV chef Lesley Waters visits Gees
on Friday afternoon for a tasting of 25 different varieties.
Oxfordshire sausage makers include Newitts of Thame, which
has a repertoire of 10 different varieties and sees some seven thousand
customers a week. Among their best sellers are Cumberland, a South
African Boerwurst, Lamb and Apricot, and Pork and Apricot but, for
Raymond Blanc, it has to be their Oxford sausage on the breakfast
menu at Le Manoir aux Quat Saisons.
Newitt has been making sausages for 44 years: The best quality
pork sausages are made from young pork meat, nicely blended with
seasoning and made with good bread rusk, well cooled.
Banbury, Robert Wingrove reckons hes made around 100,000 pounds
of sausages in his 19-year career as a butcher. Pork and leek is
a favourite of customers at Wingroves Food Hall in Middleton
Road, but his latest recipe for the first ever BBC Radio
Oxford sausage could prove to be an all-time winner. Containing
a secret blend of herbs, the unique pork sausage is on sale throughout
November, with all profits being donated by Robert to BBC Children
into a British banger this week and youll be in good company:
Elizabeth Taylor, Michael Caine and Rachel from S Club 7, are all
said to be fans.