Local banger praised in national awards

The family owned independent store submitted its sausages to the awards, which aim to identidy Britain’s best bangers.

The recipe they used was devised by the current owners’ Grandfather.

British Sausage Week takes place between the 5th – 11th November, and has been highlighting the quality and variety of one of Britain’s favourite dishes since 1997.

Dave Masters, head of Butchery at Jempsons, said: “We entered our Traditional GTJ Sausage after finding the original recipe used by our founder amongst some of the Jempson family archives.

“We are honoured that this has been rated highly amongst the judges to win a gold award in this UK-wide competition.”

He continued: “We produce a dozen different types of sausage and the quality of the produce we use has always been the most important thing for us.

“We are an independent family-run supermarket so it’s fantastic for us to receive this recognition at a national level.”

Andrew Jempson said: “This competition is run by the British Sausage Appreciation Society in advance of British Sausage Week, it is a tremendous achievement for Dave and his team, we have a fantastic range of quality homemade sausages in-store, and I am delighted that one made from a recipe used by my Grandfather had scored so highly.”

The Peasmarsh store will be sampling some their range of sausages, including their GTJ Traditional throughout British Sausage Week.

The manufacture of sausages began over two thousand years ago.

The first recognisable mention of this meat food is found in a Greek play called “The Orya,” or “The Sausage,” written about 500 B.C. Thereafter the word for sausage occurs with frequency in Greek writings. It’s also a favourite food of the Romans, at one time becoming so popular for festive occasions that it was placed under the ban of the early church.

The modern word “sausage” is derived from the Latin ~salsus~, meaning salted. The term was probably originally applied to cured or salted meat generally.