The village butchers – D. White Butchers – first made the Braughing Sausage in 1954.

Local residents, Douglas White and his wife Anna, were soon producing around 800 sausages each week. They now sell about 30,000 a week and I can see why.

The village butchers – D. White Butchers – first made the Braughing Sausage in 1954.

Local residents, Douglas White and his wife Anna, were soon producing around 800 sausages each week. Demand has grown steadily since then andBraughing Sausages are now a household name in many parts of the country. The recipe has hardly changed and the business is still run by the White family.

There is not really a bad time to eat sausages but Sunday morning, when your two year old has allowed you a lie in, must be one of the best times. I went for a rather lazy, oven cooking approach.

As regular readers will know I am a bit fussy about the skins on sausages, I like mine to be crispy(ish) but not burnt! A hard balance to achieve. Once again though our oven came up trumps and with my two year old yelping with sausage anticipation we sat down to try these meaty looking, well filled sausages.

The Braughing sausage, seeped as it is in history, is a modern classic. A good balance of ingredients, with good quality pork and a good fill resulting in a really morish and tasty sausage. A hint of spice complimented the pork without overpowering it. Although we had this for breakfast they would have been perfect for lunch or dinner.

I can see why The Braughing Sausage is so popular. It can be found on many pub menus and is available in local delicatessens and farm shops. Customers travel many miles to stock up on their favourite sausage. You can also now buy online.

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