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..
If you fancy making your own sausages then I have recipes for Pork & Chilli and Pork & Sage. You can also hear a fab conversation with Lauren from Morgan’s Country Butchers in Shropshire who picked up a gong at the UK Sausage Week 2019 awards. I seriously suggest you sample their snorkers. First class! Check out the Podcasts page or click here.
Hello sausage chums. Since the slight rejig of this site I thought I’d recap what’s available so far. There are 3 delicious podcasts for you to gorge on.
The first one, ‘Sausage Love!’, explains what this is all about, includes a taste test with Aldi Sweet Chilli sausages and a Big Banger Question poll about the best sauce to have with a sausage – red, brown or yellow. The poll features the v strong views of top rated UK radio presenter Simon Ross.
‘Guy Porks’ is the second podcast with a taste test featuring the HECK limited edition sausages of the same name which had a lovely toffee apple flavour. There’s also a bit about the kit you need should you be interested in making your own sausages as I do, plus a Big Banger Question poll about sausages and whether they are best eaten hot or cold…
I’m still recovering from the third podcast called ‘Hellfire Sausages!’ featuring some of the world’s hottest chillies from sausages available from Morrisons. They are mouth searing hot! These were picked up on a Hampshire Sausage Road Trip where I visited Portsmouth and Emsworth. In the latter location I also bought some of Harry’s Sausages which will be tried on a future podcast. This podcast also covers the winners of UK Sausage Week 2019 and features a Big Banger Question poll about the best way to cook sausages.
There’s plenty to get your teeth into and more podcasts to come. All the podcasts are available on the Podcasts page of this website. Please keep subscribing, liking, reviewing etc and help more sausage lovers discover this podcast which appears to be the world’s only regular podcast dedicated to sausages. Hurrah!
We like to celebrate the world of sausages with our podcast. However, from time to time, we have to bring you other sausage related news. Here’s a story from Germany about a talent show and a contestant who put sausages up their bottom in the name of entertainment. Only read this piece if you’ve not yet eaten as the mental image will stay with you for a long time….
Hello sausage lovers! Thank you for all the downloads and feedback so far for the world’s only regular podcast dedicated to sausages. All of the podcasts are available on the Podcasts section of this site. Future posts here will be updates featuring sausages news, plus the odd recipe and random banger musings. As always, please spread the word!