Hello! It’s been several weeks but here is another episode of the world’s only sausage dedicated podcast. I hope you are doing OK in these weird times?! I have spent much of the time investigating ale, cigars and working on my Hemingway-style beard….
Now, back to the sausages……this time we sample ‘The Smoky One’ from Sainsbury’s , plus there’s a bit of chat and other stuff. If you like this podcast or any of the others, then please spare a few minutes rating them and leaving a decent review on wherever you get your podcasts from. The aim is to spread the sausage word as far and wide as possible. Thank you! Happy sausage eating!
Ahoy sausage lovers! Another podcast is here for your enjoyment. Duncan mixes the rough with the posh with a challenging taste test.
Richmond Sausages (only 42% pork) are doing a big advertising campaign. You might have seen their ads on the TV recently. It’s fair to say they are quite rough in comparison with the M&S Love Sausage that is infused with truffle oil.
Hear the outcome of the taste test, plus there’s your opportunity to influence the future sound of the podcast and Duncan will explain how.
Do keep listening and rating and subscribing to the podcast wherever you might get it from. And if you’ve not yet done so, follow/like/love us on our various social media platforms. Until next time, pass the mustard…
A brand new podcast is available here. It’s a stonker! There’s some homemade sausage sampling featuring bangers made on a previous podcast. You’ll also hear the fascinating story of Tracy Mackness from The Giggly Pig Company – from prison to pork…
Plus top broadcaster Tommy Boyd talks us through his glorious Sunday morning sausage ritual.
As always thanks for listening and please subscribe to and review the podcast on whichever platform you use. I love getting your emails about anything sausage related – the ones you like, where you buy them from, how you eat them and your reviews. Send an email by going here. And if you’d like to record something for the podcast, just let me know. Happy sausage eating!
Here’s a brand new podcast where Duncan explores the murky world of cocktail sausages.
In an ideal world you wouldn’t touch these things but sadly we do not live in a world that is ideal. You might face these at a kid’s party or be forced to choose some as you are ravenous in the early hours of the morning at a petrol station or a convenience store.
Happy New Year! Another new podcast is now available here for your delight. It features the cooking and tasting of a sausage from the Rankin Selection – a range of Irish sausages from Paul Rankin, the Irish chef and restaurateur.
Plus, hear Duncan reveal some detailed scientific sausage research and talk about Prince Charles along with shopping in Waitrose.
There’s also a spot of ale swilling with the sausage sampling with a rather fine tipple from Scottish brewers Ovenstone 109. As always, please keep sending your feedback and like/love/follow us all our social media platforms. Now, back to the snorkers…
If you don’t follow us on our various social media platforms (and if not, rectify that NOW!) then you might have missed Duncan writing a column for the Daily Telegraph celebrating proper sausages.
There’s a link here but it is behind a paywall. The Telegraph piece got a great response and saw a lovely three-figure spike in podcast downloads including new listeners in Australia, Canada, New Zealand and the USA. The spreading of the sausage word continues….
Bill O’Hagan changed the British sausage scene forever. We owe him one. He opened the world’s first fresh sausage shop in Greenwich, South East London in 1988. He revolutionised the sausage scene in Britain at a time when the British banger was an embarrassing depository of what was swept up from the abattoir floor.
Bill died a few years ago but his legacy lives on through his son Liam who is still making and selling O’Hagan’s sausages that continue to delight sausage aficionados and those that love good grub. This latest podcast is available here. It has Liam telling the fascinating story of his Dad and how his passion for creating sausages took him from South Africa to London’s Fleet Street as a journalist before focusing full-time as a pioneer of proper sausage making in London and then in West Sussex. The journey sees Bill colliding with the world of big business and being horribly letdown by people he thought were friends. Throughout it all he remained true to his convictions and principles that his sausages should never contain any nasty chemicals or preservatives.
And, as you’ve come to expect with these podcasts, there’s some serious sausage sampling taking place as we work our way through a big chunk of the O’Hagan’s range. Find out more about their sausages and much more here.
Regular listeners will note that this podcast is pretty chunky in length and that’s because it’s a bumper episode to see you through the festive period. Happy listening and here’s to more sausages in 2020!!
It’s all about Harry (mostly!). A new podcast is available here which features a trip to Brighton to see Ben of Harry’s Sausages fame. The brand has roots that go back to 1924.
Plus, learn about the use of the herb Loveage in sausages and there’s another Big Banger Question poll about the best meal featuring snorkers. Please keep sending in your messages and sausage related news. The best way of doing it is by going here..