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Elmswell Butchers challenged shoppers to come up with their own innovative ideas as part of National Sausage Week and settled on Kathryn Miller’s innovate concoction.

With a full jar of marmite and a kilo of vintage Barbers 1833 cheddar used in each batch of sausages, the recipe has been popular with customers.

Another winner, which they made, was a stilton and apple pork sausage. They have also produced a hot habanero chilli suggestion.

Butcher John Simpson said: “We’ve had some great feedback already with the marmite and cheddar being the most popular by a long way with our customers.

Manager Alastair Angus added: “They’re really delicious sausages. The marmite does give a nice richness to the flavour and enhances the pork really well. We’ve certainly got them available at all times. If they’re not fresh we’ve got a freezer range. As we’re coming into Christmas though people tend to want the more traditional ones.”

The butchers, in Station Road, gave those who came up with the winning recipes a free pound of the final product.

Full story from The Bury Free Press.