The Most Scrumptious Sausages of Chipping(olata) Sodbury
Sausage Week officially starts today.
We’ve been lucky enough to visit both Butchers along Chipping Sodbury high street, and let me tell you, they both provide sausages worthy of winning any award!
First stop is Jon Howell Family Butcher. Jon and Lorraine took over the butchery 3 years ago, and has since introduced some fresh ideas, including his very popular Scotch Eggs.
I had the fortune of watching Jon make some of their succulent pork, apple and cider sausages, as well as their delicious lamb and mint sausages. I even got to try it out myself – take a look below:
If you would like to have a go at making sausages during at Jon Howell’s, please give them a call on 01454 312136, and they may be able to squeeze you in!
If you would like to have a go at making sausages at Jon Howell’s, please give them a call on 01454 312136, and they may be able to squeeze you in!
Next stop is Artingstall Family Butchers – an independent butchery, situated almost opposite from Jon Howell’s.
Artingstall’s have won many awards, including the Gold Award in the Independent Butcher’s Innovative Pork Sausage category, at a sausage week competition. They won gold for their traditional, caramalised red onion and tomato, and Italian style pork sausages.
Left to right: Chris and Zach showcasing a few of their varieties’; Kimberly with Chris outside the shop front
Speaking of which, Chris from Artingstall’s has kindly provided the ingredients for their award-winning Italian-style sausage mix:
– 5kg of pork minced
– 1 red pepper minced
– 5 red chilli’s minced
– 30g crushed fennel
– 1 garlic bulb crushed
– 10g mixed herbs
– 10g smoked paprika
– 375g rusk
– 145g sausage seasoning
– 575ml water
Left to right: Artingstall’s customer mural, along with several awards; Young Sausage Maker Regional Champion
Artingstall’s offer a fantastic range of sausages, including: Pork and herb; apple and cider; Italian style pork; pork and sweet chilli; the breakfast sausage; black pudding and smoked bacon; pork and leek; caramelised red onion and tomato; ham and mustard; garlic and crushed pepper; stilton and Guinness; beef and ale; traditional pork; pork chipolata.
Winter specials include: Wild boar with garden herbs and white wine; and venison, wild mushroom and red wine.
And last but not least, the Christmas special: pork chipolatas with cranberry and rosemary – yum!
