Meat Management spoke to Halstead-based Morgan’s Butchery about how the business will be celebrating UK Sausage Week for 2025.
Established in 2019, Morgan’s Butchery Ltd is a family-run business based in Halstead, Essex. Owner and master butcher Miles Nicholas set up the business after more than 40 years of industry experience, highlighting his passion for traditional butchery, sustainability and supporting local farmers.
In 2023, Miles’ daughter Amy joined the business as a co-director to support Miles. Speaking about Morgan’s Butchery, she said: “We handcraft all our sausages and meat products using locally sourced, high-quality ingredients, with a focus on rare breed and regeneratively farmed meat. Our goal has always been to keep traditional butchery alive while bringing it into the 21st century.”
New flavours for UK Sausage Week
As UK Sausage Week kicks off for 2025, the team will be creating new sausage flavours over the course of the week: “We’re celebrating in true Morgan’s style by creating mouth-watering handmade sausages! Our team will be busy making a variety of flavours, from our signature Cambridge recipe to a few fun new ones for the week,” said Amy. “We’ll be firing up the BBQ for some tastings in-store and running some great promotions to encourage customers to get involved with their own sausage making.”
A customer favourite is the Cambridge sausage, which Amy said is a “true classic and has become a bit of a local legend”. She continued: “It’s so popular that it even features on the menu at our on-site café, where customers can enjoy it freshly cooked as part of our hearty breakfasts or in a traditional sausage sandwich.
“Made using our own recipe and top-quality local pork, it’s a simple but perfectly balanced sausage and all handmade on site. I’ve been eating our Cambridge sausage since I was little, and it’s still the one I reach for every time. There’s just something special about the flavour and nostalgia that comes with it!”
Looking at other purchasing trends, Amy noted that customers were increasingly interested in provenance and sustainability, as she found that they were more interested in where their meat comes from and how it has been produced.
She said: “We’ve also noticed a growing demand for bold, creative flavours and smaller, high-quality batches made with care rather than mass-produced products. We’re currently in talks with the Cambridge Juice Company about creating a special collaboration sausage, combining our quality rare breed pork with its fresh, locally made juices. It’s a fun way to champion local food partnerships and showcase the brilliant producers we have right on our doorstep.”
When asked what would be in her dream sausage, Amy said: “My dream sausage would be made with rare breed pork from our local farmers, seasoned simply with salt, pepper, and a few fresh herbs, keep it traditional and full of flavour. I’ve grown up eating our Cambridge sausage, and it’s taught me that the best sausages don’t need to be fancy, just made with care, passion and quality ingredients!”
UK Sausage Week runs from Monday 27th October to Sunday 2nd November 2025. Let us know what your business is up to by using #UKSausageWeek on social media or emailing editorial@meatmanagement.com.
Thank you to the official 2025 UK Sausage Week partners:
