An overwhelming 63.59% of sausage consumers prefer to buy their bangers from a high street butcher’s shop, according to the latest Q Guild Sausage Survey that came out just as UK Sausage Week commenced.
Supermarkets came second, at 29.03%, while only 0.46% of respondents prefer to order their sausages online.
Traditional sausages were picked as a favourite buying option by 89.20% of people surveyed, with sausage rolls coming second, at 26.29%, and lorne/square sausages coming third, at 22.07%.
Chipolatas were not far behind, with 21.13% of respondents picking them as their favourite buys, while hot dogs came last, at 6.57%.
Pork was the clear champion of preferred type of sausage meat, with 81.77% of responses, followed by beef at 11.82%, lamb at 0.99% and venison at 0.49%.
Almost half of the people surveyed by the Q Guild, at 51.64%, stated they eat one to two sausages in one sitting, while 47.89% said they eat three or four bangers in one sitting.
In addition, tomato ketchup came on top of respondents’ most preferred condiment with sausages, at 37.38%, followed by brown sauce at 16.82%, mustard at 12.62% and chutney at 2.34%.
However, 21.96% of people surveyed stated they used no condiment when eating sausages.
What’s more, mashed potatoes are enjoyed with sausages by 52.48% of consumers asked, followed by 49.01% of them who prefer them in a sandwich or roll.
Sausages are also enjoyed as part of a full cooked breakfast by 43.07% of respondents, while sausages in a casserole was picked by 26.73%, closely followed by BBQ at 26.24%; sausage meat stuffing came last at 12.87% of preference.
Finally, 62.38% of consumers asked stated their favourite sausage flavour plain or lightly seasoned, followed Cumberland sausages, at 24.26%, caramelised red onion at 19.80%, pork & leek at 14.85%, sweet chilli at 9.41% and lamb and mint at 6.44%.
UK Sausage Week runs until Bonfire Night – 5th November. For further information and for tips on how your business can celebrate the campaign, visit www.uksausageweek.com
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.
