In The Press

What the Papers Say


FOOD NEWS by Carolyn Hart

Shop Awards
The Daily Telegraph November 2011.



GENERALLY MY SAUSAGE REQUIREMENTS ARE FULFILLED BY THE EXCELLENT VILLAGERS SAUSAGES....

Among the first in the new wave of specialist sausage shops, they set up nine years ago have a loyal constituency. For research purposes, I tried four from their range of 20-odd traditional pork sausages. With its yeasty nose and strong tang of beer, the Real Ale sausage had the edge over the peppery Oxford and the herby Irish, but I also tried the firm-fleshed Cumberland, the only one of the four without rusk and, incidentally, marginally the cheapest. I'd be very happy to eat all of them on a regular basis.
Christopher Hirst - The Independent August 2004.



THE WINNER, BY A WHISKER, IS VILLAGERS SAUSAGES....

at www.englishsausages.com. They struck exactly the right balance between succulence and firmness,the skins weren't too thick, the meat was excellent, the seasoning perfect. There are about a billion and one flavours to choose from, of which I'd particularly recommend the Oxford. Delivery costs £8, so you need to order a lot to make it worth your while. But once you've tasted one, you won't find it a problem.
James Delingpole - The Daily Telegraph 2002.


ON THE GRAPEVINE
'Bang On' - One of beckenham's best foodie highlights must be everyone's favourite sausagemonger, Villagers Fine Sausages. Hand-made on the premesis using only the best and freshest ingredients with no intrusive additives or preservatives, these are classy bangers with nothing to hide.
Over 60 different flavours appear on the menu, from traditional Cumberland to steak and Guinness, via spicy Sicilian (pork with fennel, chilli and cider), lamb with red wine, coriander and apricots and the Tuscany tomato (pork, sundried tomatoes and basil). Plus there's a whole chicken selection from which you can choose Thai chicken, Cajun chicken, Caribbean chicken or just plain old chicken and leek. And there's a gourmet department offering such exotic combinations as kangaroo and tomato, pheasant and redcurrant od Chinese-style duck.
Vegetarians need not be frightened off by so much sausage talk - Villager's variations on the veggy sausage include mozzarella and sun dried tomato, spicy red cabbage and spinach and cheddar. There are cute cocktail sausages for parties, big ones for barbecues and spicy ones for those that like the heat. In short, however you like your sausage, you're sure to be satisfied here. And if you're curious, you can even watch them being made.
Living South Magazine - July 2002



SIZZLING RETURN OF THE GREAT BRITISH BANGER

With sales up 11% in the past 12 months the banger is shedding its old image....it is the specialty' high-quality varieties that have provided most of the growth, according the Meat and Livestock Commission. Premium sausages often contain substantially greater amounts of meat, and of better quality. Under current food regulations they must be at least 85% meat. Ordinary pork sausages need only be made from from 65% meat, and half of that can be fat. Other sausages can contain only 50% meat, which can include mechanically recovered slurry.
"Obviously the cost is going to be slightly more (for premium sausages) because they are a quality product, but the sales would suggest that more people are putting their hands in their pockets," said a spokesman for the Meat and Livestock Commission.
Daily Mail - April 2- 2002

 
 

Ron's TV Appearances

 
Des & Mel
Des & Mel greet "Sausage Ron"
Ron explains the process
He stuffs the sausage maker!
Filling the skins
Ron shows them both how it's done
Now it's your turn Des
Des turns the sausage maker
A round of applause for Mel . . .
as she links the sausages!
Thanks Ron
 
The nerve Centre
Ron's brother - Kate's campaign Manager
Kate's very own sausage
Kate went on to win!
The taste test
The Producer and Julia Carling decide what to do!
Making "Carlton Country"
Lets get a close up of that!
Ron links the sausages
Just like that!!
Most amusing!

 

Celebrity Sausage Caricatures
 

Richard
Judy
Des
Mel

Book Articles
 

IF ANYONE KNOWS ABOUT BARBECUING SAUSAGES, WE DO.
At Blistering we use award-winning Villagers Fine Sausages for both cocktail and full-size sausages. They are handmade with fine, imaginative ingredients and no preservatives. With his expertise in sausage making, the owner, Ron, has even appeared on BBC's The Generation Game.

Some of our favourite flavours include Toulouse, Spicy Sicillian, Chorizo and Lamb & Mint. We find that the sausages with a higher fat content are jucier for barbecuing.

Visit www.blistering.co.uk the Blistering Barbecues website

Blistering Barbecues by Kate Tunnicliff, Nigel Tunnicliff and Tim Reeves