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On the trail of garlic want to hear from butchers and sausage makers who make a sausage using either smoked or wild garlic

As people fall back in love with the once humble British sausage so they demand more and more innovative flavours.

“We started back in 2000” said Stephen Plume, creator. “Back then people wanted to know which butcher made the perfect traditional pork sausage. Over the last few years we’ve noticed an increased number of enquiries about more ‘exotic’ flavours. Most recently lots of people have been asking about either smoked garlic or wild garlic sausages.”

If you are a quality sausage maker using wild or smoked garlic then want to hear from you.

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