CALLING all sausage lovers – now is the chance to create your own variety!

Maddock Kembery Meats, which is based at the abattoir behind Bridgend Road, Maesteg, wants to create the Maesteg Sausage. And they are inviting sausage enthusiasts to come up with ingredients to create a new flavour.

“The shop already makes top quality sausages with pork; pork, chilli and garlic; pork and leek; beef; and pork and beef proving the biggest hits with customers,” said Andrew Kembery, who helps run the family business.

“We have been in the valley for 50 years and we want to mark the anniversary with a new sausage named after the town.”

Anyone with suggestions should call at the shop during British Sausage Week, which runs until October 21.

“We have been known as Maddock Kembery Meats for the past 25 years but the family has been in business for 50 years on this site,” he said. “The abattoir has been here for 120 years.” Mr Kembery said if Toulouse can have its own sausage, then so could Maesteg.

“Sausages are the nation’s favourite food and we make hundreds of pounds of sausage every week.” Everyone who takes part will be entered into a draw to win £25 worth of sausages!

The shop is offering a discount of 20 per cent on all sausages bought this week.

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