What ho fellow sausage lovers! A brand new podcast is available here for your enjoyment. It features a sausage that’s only available on the run up to Father’s Day from those lovely people at Heck! so if you like the sound of it then you’ll need to get your skates on!
As always, thanks for listening to the podcast. If you’re able to spend a few moments rating and reviewing it on whichever podcast platform you use then that’ll be fab. Also, please say hi by getting in touch via this site or by saying hello on our various social media platforms…FB, Insta & Twitta. Happy sausage eating!
Another fresh and tasty podcast is here for your enjoyment. You’ll hear some sausage news including an unusual marriage proposal involving sausages, plus my recipe for a ‘Pimped Up Cumberland’. Get ready to take notes or drop me a line if you want details. We taste my bangers and there’s also a book suggestion. All books are available here.
As always, many thanks for listening to the podcast. I love getting your emails so drop me a line here just to say hi. Also, wherever you get your podcasts from, please rate and review if you get a few moments so we can spread the sausage word far and wide! Until next time, eat sausages! It’s a good way to help stay sane in these weird times…
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….