Taylors of Sale, a butcher’s shop in Greater Manchester, is marking UK Sausage Week (30th October-5th November) by inviting consumers to create a new sausage recipe.
Budding chefs have until 3rd November to submit their entries. The only rule is that the sausage must be made from beef. Anyone is welcome to enter to the competition, which is free.
The winner will see their sausages made in Taylors of Sale, plus receive a £25 gift voucher for the shop.
Head of the family-run firm, butcher Sam Taylor, told Meat Management: “People love a free competition, so working alongside campaigns like UK Sausage Week really gets customers involved in the shop and what we sell.
“The response so far has been great. We’ve had a lot of recipes submitted over Facebook, and the social media statistics show that women between 35 and 50 have been the most involved so far.”
Sam explained that the reason the shop chose beef as a main basis for the sausage recipe is because of the run-up to Christmas.
“We get so much beef in, and sausage recipes that use this meat can really utilise any off-cuts or left over beef and save with wastage,” he said.
“The other great aspect is that the competition is fun and the recipes can be so imaginative. So far we’ve seen recipes include a smoky barbeque beef sausage; a beef, honey and caramelised onion sausage; a beef and chocolate sausage; and a beef, brandy and peppercorn sausage. People get really involved and it’s very positive.”
Sam explained that of all the entries, the butcher will choose the top three, with the overall winner to be announced on 3rd November.
In addition to the search for a new recipe, Taylors of Sale will run another offer during UK Sausage Week. Customers buying 1lb of sausages will receive another 1lb free.
“We run this offer every year, and it always receives very positive feedback,” said Sam.
Those interested in entering their own sausage recipe can do so by sending it in via social media, or by dropping into the shop at 138 Northenden Road in Sale.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
