Sausage manufacturer Debbie&andrew’s has revealed its brand has been valued a £9.2 million, seeing a growth of 42.7% year-on-year and with further plans to build on this success.

Ian Bagnall Britain’s first ‘tweet to eat’ sausage sandwich kitchen launches for British Sausage Week City workers are coming face to face with farm animals today, at what is believed to be Britain’s first ever ‘tweet to eat’ sausage sandwich kitchen, created by debbie&andrew’s to mark the start of British Sausage Week (3rd to 9th November.) Bringing A Real Taste of the Country to the city, debbie&andrew’s pop-up kitchen is at Finsbury Avenue Square today, Monday 3rd November, sizzling up a storm in the city and offering Londoners the chance to enjoy a tasty sausage sandwich, with payment in ‘tweets’ rather than cash. Phil Vickery MBE, “I am proud to be an ambassador for British Sausage Week 2014. With a farming background and also being a keen cook myself British Sausage Week is a cause close to my heart. This year we are encouraging you all to join us in our celebration of Britain’s sausages. Versatile, great tasting and also great value, sausages are the perfect option for the whole family to enjoy. So join me in celebrating the best of our British Bangers.” Alongside the award winning Perfect Pork Sausage, Londoners who visit the pop up are also being given the opportunity to try brand new Gluten Free Kentish Apple and Cider Pork Sausages which debbie&andrew’s are rustling up exclusively for British Sausage Week. British Sausage Week themselves have shortlisted the Perfect Cumberland Sausage, also on the menu. Ian Bagnall from debbie&andrew’s says, “Today’s lifestyle may be fast, but we believe in making sausages the slower, old-fashioned way, using the best cuts of British Pork produced on British farms. We hope our Tweet to Eat pop up will not only create a buzz about quality British sausages, but will bring a taste of the British cou

Debbie&andrew's spokesman, Ian Bagnall: "We aim to increase our customer engagement activities and further embed the brand with our loyal customer base."

“We are planning to accelerate our activities in the second half of the year,” Debbie&andrew’s spokesman Ian Bagnall said.

“We aim to increase our customer engagement activities and further embed the brand with our loyal customer base. We will also be communicating to new consumer groups who are not familiar with debbie&andrew’s in an effort to bring new customers to the brand.”

The company has invested £100,000 into its new Quest for the Best campaign, which will feature a series of video and photo documentaries fronted by celebrity chef Andy Bates in his quest for the perfect sausage.

Debbie&andrew’s has also secured new listings in Morrisons and is now available online via Ocado, whilst in the second quarter of 2015 debbie&andrew’s successfully launched its new wheat, gluten and dairy free Caramelised Red Onion Pork Sausage.

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.

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