A Yorkshire butcher has teamed up with a local brewer to produce French-style sausages in celebration of the start of the Tour de France (Grand Depart) in Yorkshire.
R & J Yorkshire’s Finest Farmers and Butchers will supply the meat, while Timothy Taylor’s pubs will supply the booze. The recipes, which both use 100% British pork, include a Hog & Hop sausage containing a 4.5% ABV French-style Blonde beer, along with a traditional Toulouse-style sausage.
R & J’s managing director Ryan Atkinson said: “Yorkshire’s Grand Depart passes within yards of some of Timothy Taylor’s pubs, while the Leeds-to-Harrogate stage on 5 July 2014 goes within five miles of our butchery.
“We were extremely keen to be involved in cycling’s greatest global spectacle and wanted to create something extra special. You could say we’ve had a tête-à-tête with Timothy Taylor to concoct some bangers and mash tun magic!
“Some of our other hospitality sector customers have also asked us to make one-off Le Tour sausages, burgers and other culinary delights for them. We have a traditional butcher’s bike to join the Le Tour celebrations, which will be given a new livery and used to make local deliveries during the lead-up to the Grand Depart. Our delivery team will all be wearing the yellow jersey, leading the way across Yorkshire!”
The sausages will be available in Timothy Taylor’s pubs throughout the Tour de France.
Full story at Meat Info.