Back at the start of November, Master Butcher Colin Nicholls from Aston Marina farm shop marked British Sausage Week by challenging customers to come up with their own ideas for sausage flavours.
With over 50 entries submitted via social media and visitors to the butcher’s counter, a shortlist was drawn up with the winner to be decided by public vote.
Colin, alongside the marina’s Bistro Head Chef, Andy Pickstock, whittled the entries down to five finalists – including Rupert Todd’s Pork, Braeburn Apple and Maple Syrup sausage, Kieran McKnight’s Sweet Chilli and Irn Bru invention, Dawn Greensmith’s Marmite and Pork variety, Jennifer Pokora’s Chicken, Lemon, and Thyme recipe and Rosa Jackson’s suggestion of Apple and Cheese flavour.
These varieties were then made up for public tasting over the weekend of 28 & 29 November, with visitors voting for their favourite.
The clear winner was Rupert Todd’s delicious Pork, Braeburn Apple and Maple Syrup sausage, which will now be on sale in the farm shop throughout December as the ‘Todd Special Edition’.
Rupert, who lives in Stone, had the chance to help Colin create a batch of his sausages and take a pack home to enjoy with friends and family.
For more information on Aston Marina – including the fantastic range of produce, meats and cheeses available in the Farm Shop & Deli – visit www.astonmarina.co.uk