Latest news from Big Barn and our producers.

Sausage Week: Week 43 of BigBarn’s Food & Drink Weeks

The sausage has always been a classic British staple. It took a turn for the worst with Wall’s hot sausages in the 1970’s and tinned processed sausages. The last 20 years has seen a real renaissance in sausage making. As well as the cuts and varieties of pork used.

We now have a huge variety with regional brands like Cumberland, Lincolnshire, made by many butchers as well as hundreds of ‘special recipe’ mixes, passionately guarded by their makers.

The best of course are those made locally by your butcher or farmer. Your local sausages will be fresh, and by meeting the producer, you can find out how they are made and what is in them. You may even be able to ask for something special, like a batch of gluten free.

Sausages have also led to a revival for butchers and pigs themselves. Rare breads such as the Oxford have enjoyed a come back due to the demand of different local breeds. Not to mention venison sausages and beef sausages for something a bit different now available in our MarketPlace.

We have hundreds of great sausage producers on BigBarn, including 110 in our MarketPlace where you can search and buy online.

To try online shopping in our Market Place click here and type in your postcode. The site will display your nearest sausage makers, or, if you fancy something a bit unusual, like wild boar or venison sausages, type it in the search box.

And if your favourite sausage producer is not in the MarketPlace tell them to give us a call, you could then order online and save a shopping trip, or collect to avoid the weekend queue and delivery charge.

If you have a favourite sausage recipe, why not share it with us? For the chance to win a prize, please video your recipe and add it to KIS (Keep it Simple) Cookery. Please have a look at existing videos here and try and keep your video less than 2 minutes long.

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