Fancy a Cocktail (sausage)?

Here’s a brand new podcast where Duncan explores the murky world of cocktail sausages.

Severed finger tips, anyone?

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.

The guilty suspects..

Take a listen to hear the verdict. Plus there’s sausage news featuring a train company doing naughty things with a sausage, plus worldwide correspondence from fellow sausage lovers including a dispatch from Australia. Enjoy!

An Irish Sausage…

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…

A British Sausage Pioneer..

Bill O’Hagan making the headlines.

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.

Liam O’Hagan with his delicious Pork & Watercress banger.

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!!

Harry’s Sausages..

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.

Ben (on the left) and his team at Harry’s Kitchen.

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..

Thank you for listening!