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Sausage celebrations! 27th October 2010

As part of our ongoing team education programme, we’ve been very active at Aubrey Allen HQ over the past few weeks, working with and learning from our chief ‘sausage maker’, Danny Auld. It was a great series of exercises designed to remind ourselves how our very special sausages are made...and why they taste so good!

Why do they taste so good? It’s because we only use natural skins and still employ the old-fashioned traditional methods. This ensures our sausages have real, natural flavour and preserve that all important texture; the unique Aubrey Allen touch that will make your sausage dishes stand out from the crowd.

As a result of our team activities we’ve even developed a brand-new sausage recipe which will be unveiled during our forthcoming ‘Sausage Festival’ (details of which we’ll announce soon).

As part of the Aubrey Allen ‘Sausage Festival’ we’ll be inviting all our chef and restaurant customers to create and submit their own sausage recipe ideas; a creation that best reflects your pub, restaurants or hotel. And if you win...50 Kilos (yes, 50 KILOS!) of multi-award winning Cotswold Sausages will be delivered to you (at steady intervals through November) for you and your customers to enjoy. We’ll also work with you to develop your winning recipe so you can serve something totally unique in your restaurant! For more information email info@aubreyallen.co.uk or look out for the next ‘Sausage Festival’ news item on this website.