In celebration of National Sausage Week we caught up with our Butchery Manager Lee Scott to find out the secret to making sizzling sausages.
Over the last 20 years we’ve scooped lots of awards for our sausages at Keelham and introduced various weird and wonderful flavours (some with more success than others!) The amount of sausages we make has grown from a couple of hundred pounds per week to an incredible 3 tons.
Growth in demand means we’ve bumped up the size of our sausage mixer and more of the butchery team make them, but mostly things remain unchanged. No matter how many sausages you make, tasty sausages start with getting the basics right. This is why we only use Yorkshire pork from suppliers we worked with for years. We use a mixture of shoulder and belly pork for the perfect fat to lean ratio (a good sausage needs a bit of fat to keep them moist and succulent once they are cooked) and we experiment with the ratio of meat and seasoning to get just the right texture, it’s trickier than it looks!
Sausage making really becomes fun when you experiment with flavour combinations. We like to make the most of the fantastic local food we have at our disposal, with recipes developed from ingredients found in the shop. We make everything from traditional pork & chive (one of my personal favourites) to Pork, Rhubarb & Mango Chutney based on Bradford-based Chutnee’s award-winning mango chutney. We’ve even recently introduced a low fat turkey sausage.
Once we have a new idea, I’ll scour the shop for ingredients to make it come to life. Fortunately I have a great pantry at my disposal with a fantastic range of award-winning jams, chutneys, pickles, fresh herbs to use. If you are cooking sausages at home, a dollop of chutney or a few herbs is a great way to spice things up.
Balancing flavours and textures takes time but that’s the fun of it - you never know quite how your sausages will turn out until you taste them, and in the making process, there’s always something that sparks an idea for the next invention.
If you’d like a few tips on making your own sausages or just fancy trying something different, why not head over to our Butchery Counter this week for a chat.Discover a new favourite with our sausage week meal deal >
Find out more about sampling times and demos >