British Premium Sausage

Having supplied all kinds of Meat Game and Poultry products to some of the finest, and well known Hotels, Restaurants and Banqueting Halls within Food industry, our hands on Directors Andy Dalton and Ian Cundell, both of whom consider them selves as pretty big "Foodies", have developed a good understanding of not only what out clients are looking for, but what their customers have come to expect from them. After tasting and sampling far too many Sausages for our own good, it is becoming more apparent that despite the weird and wonderful names and packaging we see out there, the Sausage offering in many Hotels, Restaurants and Supermarkets often falls short of expectations. As sausage making is not exactly "Rocket Science" (Good quality Meat, Seasonings, Herbs, Chilled Water, Good Beer or Quality Cider, Mince Mix, Fill into Skins, DONE!!) this got us wondering why the Great British Sausage, which has a Great reputation for being Tasty, Succulent and very Satisfying, is letting us down so much? In our opinion, Corner cutting, inferior ingredients, and slap dash methods are the biggest causes for the disappointment. Obviously it is only fair to recognise that their are many very good local producers of The Great British Sausage out there, and thank goodness for that. But many of our clients need to have that standard of product throughout all of their establishments, which in many cases cover England, Scotland, Wales and Ireland.