Get involved! Send your photos, video, news & views by texting RA NEWS to 80360 or e-mail us
Customer helps invent new sausage flavour for popular farm shop
3:20pm Thursday 5th December 2013 in News
A CUSTOMER at a popular Wythall farm shop has invented a new sausage flavour.
Becketts Farm, which was recently voted the Midland's best farm shop, launched the competition for National Sausage Week.
The winning sausage recipe was suggested by Vicky Turnbull, who decided a pork sausage with cranberry, smoky bacon and sage seasoning was the perfect concoction.
The team decided on the name Vicktory Sausage for the new brand of banger, which is a play on Vicky’s name as well as being linked to Becketts being crowned best shop.
The winning recipe is going to be presented at the BBC Good Food Show and in store.
Creative ideas were put forward by hundreds of customers during the week and the farm shop’s head butcher and sausage supplier sifted through all the suggestions to find the most appetising recipe.
There were some very unusual flavour suggestions according to head butcher Mike Grice. He said: "Sausages are one of the biggest selling items on the butchers counter at Becketts, we’re known for our quality bangers so we were obviously keen to find a recipe suggestion that would sit well amongst the others on offer.
“I’m not sure if all of the entries would work as a sausage – we had suggestions including cheese and Marmite, vodka and Worcestershire sauce, but the weirdest had to be banana.
“In the end we felt there was a clear winner from over a hundred entries, a banger that was befitting of a place on our counter.”
Becketts Farm’s sausages are produced by a company Wolsey Sausages, who have been making sausages on their site in Stirchley for more than 40 years, with a variety of sausages being produced.
Mark Ellis, who helped judge the competition, said: “We chose this recipe as we felt the flavours would work really well together; the sweetness of the cranberry balanced with the smokiness of the bacon, finished with a hint of sage."
Comments are closed on this article.