The Great British sausage appears to have lost its sizzle. Issues arising over preservatives and the health hazards of consuming too much red meat signify that sales are down by two billion since 2008 - and this week's information from the World Health Organization, that says processed meats such as sausages and ham cause cancer, is not probable to have shoppers gather to put chipolatas in their trolleys.
But in the middle of all this downfall and despair, an initiative is on to save this former British necessity from deteriorating. The coordinators of British Sausage Week (November 2-8) led by Michelin-starred chef Michel Roux Jr, aspires a new movement to give the ordinary sausage a renovation, which will convince its consumers that sausages are still satisfying - and of more than just moving back and forth on the barbecue or junking on mashed potato. This year's occasion is focusing concentrating on 'posh dogs', indicating the increasing demand for gourmet adaptations of a conventional basic comfort food.
Keith Fisher, Master Butcher for AHDP Pork and the coordinators of Sausage Week, disputes that sausage incomes are in slump, insisting that current amounts applies to exports of British sausages and not what we consume at home. But he affirms that consumers are "trading up" - acquiring fewer but allocating more.
After all, while too much red meat certainly isn't good for you, the irregular well-made sausage is absolutely satisfactory to most health experts. Fisher says that over a third of banger retail incomes are considered as excellent and they are meeting up with retailers - autonomous and multiple - ongoing to organize with new assortment and flavor mixture.
Numbers from the Department for Environment, Food and Rural Affairs presented that although the income of pork sausages have declined in recent years, beef and other types of sausages are on the rise: Yorkshire-based Heck bangers has had great achievements with its Italian-flavored chicken sausages, and is introducing two new chicken flavors (lemon and paprika) in Asda this month.
However, Fisher continues that good old pork - obtained from quality meat - which would consistently outdo the newbies. He added that the truly exceptional sausages are always made with pork. With its fat, pork forms a delicious and juicy banger which has been loved by our nation for hundreds of years.
