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Tasty treat for sausage fans

PUBLISHED: 09:31 28 October 2001 | UPDATED: 10:45 03 March 2010

BANGERS, snags, chipolatas, hot dogs, wieners - however they are referred to there is little doubt that people love sausages.

And to celebrate, a week has been dedicated to the tasty meat treat.

BANGERS, snags, chipolatas, hot dogs, wieners – however they are referred to there is little doubt that people love sausages.

And to celebrate, a week has been dedicated to the tasty meat treat.

British Sausage Appreciation Week begins on Monday, and butchers and manufacturers in Ipswich will be getting into the spirit of things by offering a range of sausages to tickle customer's tastebuds.

At Meat Ipswich Ltd, in Rosehill Road, a variety of bangers will be available to try as well as the company's new range of speciality products.

Traditional Gippeswyk and Cumberland sausages will be there to whet the appetite alongside Lincoln, pork and apple and sage varieties.

And for those willing to sample something a bit more adventurous there will also be American, German, Spanish Pinchos Morunos and the new duck sausages.

But British Sausage Appreciation Week is not just about taking a bite on a banger, as Meat Ipswich Ltd will also be holding a demonstration day to show people how sausages are made, with sessions at 11am and 3pm on November 2.

To top it all off they will be handing out leaflets with a range of cooking ideas and offering people one pound of sausages for every £10 they spend.

Many of the country's 8,000 independent butchers will also be holding sausage tasting sessions, some in aid of charities, over the coming week with other events taking place in restaurants, pubs and sausage manufacturers.

The British Sausage Appreciation Society's mascot, Mr Sausage, will be out and about around Britain as well, promoting the delights of the banger.

The Society is run by the Meat and Livestock Commission and the week is designed to provide a fun and lively way of generating support and publicity for the British sausage.

Weblink: www.meatmatters.com

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