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Wednesday, 5 November 2014

Grandad's Sausages: Putting the Bang into National Sausage Week

Right - no sniggering at the back, but it's National Sausage Week, and the excitement generated on Twitter about this simple fact is the type of thing that makes Britain great: even normally high-functioning highbrow folk have been enjoying a meaty innuendo or two in celebration of banger week. My love of sausages is well-documented - I was the first graduate of the Bobby's Bangers Sausage School, and often man the Good Ship Sausage on their behalf at Levenshulme Market, where appreciative crowds jostle to admire my meat-handling skills - but whilst a good banger is a thing of utter joy, a bad one is a sorrow indeed. As Nigel Slater once said, there's no joy in a dry sausage - nor in a limp, flaccid one or a nasty flabby fatty one (those last words are, perhaps obviously, mine rather than Nigel's). I was forced to buy supermarket sausages the other week (mentioning no names *whispers* Debbie and Andrew's) and they were terrible - so much fat came out of them, they set the grill on fire and I had to be quite extraordinarily brave to avert a major catastrophe.

So when Grandad's Sausages asked if I'd like to try their sausages, I said yes (obviously), but not without some trepidation - although to be fair, any company with the slogan "putting a smile on Grandma's face for over 50 years" doesn't really need to enlist the help of local bloggers in stirring up a flurry of sausage innuendo. Grandad's Sausages (@GSausages) is a locally-based family business from sunny Bury, now run by brothers Matthew and Michael in memory of their Grandad Bernard, who founded the company more than 50 years ago (and was presumably the reason for Grandma's cheerful demeanour). They also make terrible banger-based jokes on Twitter, where their avatar is a pig in a top hat - if you can find anything here not to like, you're made of sterner stuff than I am.

Anyway, there are ten different flavours and they sent me a party pack of seven to sample: Traditional British Pork, Olde English, Lincolnshire, Cumberland, Pork & Welsh Leek, Pork & Somerset Apple and Pork & Fiery Chilli. Being a single girl of, ahem, modest appetites, I've not tried them all yet - but the ones I've had so far have been suitably meaty with a good strong flavour and not too much fat coming out during cooking. You see the Pork & Leek and Pork & Apple here - and yes, that IS a sexy bed of sprouts they are reclining on. I look forward to trying the rest - and whilst I remain a Bobby's Bangers girl through and through, there's always room for a bonus banger in my fridge.

1 comment:

Anonymous said...

I has a couple of these sausages while watching Prestwich Heys, and they were SUPERB.