Ten of the best sausages from Lancashire and the Lake District
PUBLISHED: 00:00 01 November 2015 | UPDATED: 16:32 01 November 2015
With Bonfire Night on the horizon we test out some of the region’s best bangers. Barbara Waite reports
The perfect sausage takes some beating. There’s nothing finer than bangers made by butchers who know their trade and use just the right degree of flavoursome meat, seasoned to perfection.
In Lancashire and the Lakes we are blessed with butchers who know the benefit of locally sourced meat, they treat it with care and produce top quality, award-winning sausages for us to enjoy whether they’re for a fantastic fry-up, barbecue or hot pot.
In no particular order here’s our list of 10 tried and tested butchers
1. Bury, synonymous with black pudding, was where it all started for Albert Matthews. Opened in 1935, son Roger joined the firm and the Matthews family became known for their quality meat from traditional breeds. While supplying sausages – made to a closely guarded family recipe – for hotels and restaurants was successful, they went back to Albert’s original aim of supplying traditional fare to the public via a stall in Bury Market.
2. They know their sausages at Roaming Roosters in Higham. They have come up with tasty recipes for traditional pork varieties, rich beef sausages and their Pendle sausages. They have also developed an exclusive recipe with a pork and beer sausage using Moorhouses Blond Witch ale. This is a place where good, quality butchery is at the core of the business.
3. The awards have never stopped coming for brothers Ian and Neil Udale who run Udale Speciality Foods in Morecambe. Their lamb, beer, pork, pies and venison sausage all received accolades from the Northwest Fine Foods Awards. They pride themselves on producing top quality food and they do not disappoint. Most recently their natural skin traditional Cumberland sausage received a prestigious Great Taste Award.
4. Cowmans Famous Sausage Shop in Castle Street, Clitheroe, has one of the north’s biggest ranges of bangers with up to 70 varieties from pork and walnut and Duke of Lancaster’s Regiment Pork to lamb, mint and rosemary and curried beef. The business, owned by Cliff Cowburn, has picked up a host of awards. The pork comes from outdoor reared pigs and there’s no added fat and no gristle.
5. Kevin Berkins is another man with a hatful of awards. He began working in the family business several decades ago and expanded it with shops in Nelson and dining pubs in Fence and Barrow as well as Berkins Deli. Only ever using traceable locally sourced produce, Kevin has turned sausage making into an art form. At the deli at The Eagle at Barrow you can buy some of their multi-award winning pork sausages as well as dry cured bacon and our 35-day dry aged Bowland beef.
6. At Grange-over-Sands you’ll find Stuart Higginson. He’s a man who knows his pork as he rears rare breed Tamworth and Saddleworths on his smallholding. He looks after the butchery and food sourcing side of the business and wife Pauline, a trained cook, comes up with the recipes. As befits a business with the accolade as one of Britain’s Best Butchers, as well as products that have earned a raft of other awards including for their Cumberland Sausage, these meaty mouthfuls have customers coming back for more.
7. Woodland Free Range Meats of Broughton-in-Furness know a thing or two about quality. Raising pigs and producing meat has run in the family for more than 60 years. They are rightly proud of their award-winning Cumberland sausage which is made on the premises and contains 90 per cent premium pork. Gary McClure holds the Guinness World Record for the biggest cooked continuous sausage ring weighing 135 kilograms and measuring almost 11ft across.
8. Huddleston’s in Windermere claims to be the home of the authentic traditional Cumberland sausage. Certainly the string of awards they have won testify to its tastiness. There has been a family run butchers on the site since the 1880s and manager John Nicholl works hard to produce the perfect banger using old-fashioned methods but using cures for modern tastes. If you’ve every stayed in a B&B in the town you’ve probably sampled them for breakfast.
9. Established in 1984, A Pearson & Son in Ashton-under-Lyne is run by Alf and his son Mark. Q Guild members, the pair are renowned for their high quality pork, as well as other meats, including their handmade sausages which have won numerous awards. They are also a Butcher’s of Distinction.
10. Cranstons Quality Butchers, which has shops around Cumbria, was established in 1914. They are known for the meats they source from trusted local farms. They have cooked meats and pies as well as speciality products including Cumbrian Rose Veal and Salt Marsh Lamb. But one of the jewels in their crown is their award winning Cumberland sausage.
Where do you get your sausages from? Send us a tweet at @lancashirelife