It’s British Sausage Week and in Kent there’s more reason than ever to celebrate as we’ve got some of the best bangers around.

Three generations of the same family of butchers had a hand in an award-winning sausage which has been named the nation’s top banger.

Kent’s JC Rook & Sons’ Grandad’s Recipe Pork & Sage, which was developed in the 1930s from a 1912 recipe, was crowned the UK best sausage in the Champion of Champions 2016 competition.

It beat off 20 other competition-winning sausages from across the country to take the prize.

The winning sausage was genuinely a grandad’s recipe, having been created by the grandfather of Andrew Rook, who produced the winner.

The recipe was developed in the 1930s and has been sold through the family business’ shops since 1965.

He said: “Being crowned the winner is a sensational feeling. Winning this competition has created such a buzz within our shops and has certainly increased staff morale.”

A team of industry professionals chose the winner. Keith Fisher, chief executive of the Institute of Meat said: “The winning sausage was well put together, it was well filled, well linked – there were no cavities or air pockets, and there was a fresh herby flavour that came through, which makes it stand out from the crowd.”

Independent consultant Fred A’Court, said: “In most years there’s usually an extended debate among the judges, but this year the winner was clearly ahead and the decision quickly reached.”

JC Rook and Sons is a certified master butcher trading for more than 50 years with shops across Kent and a Food Standards Agency approved production and distribution facility in Ramsgate.

THE WEEK

British Sausage Week 2016 runs from Monday, October 31 to Sunday, November 6. In its 19th year, it is all about celebrating the British banger.

This year’s ambassador is Jonathan Benjamin ‘JB’ Gill, former member of JLS, who, after selling millions of records with the group, left the music industry, and with his wife Chloe and son, Ace, become a farmer rearing pigs, cattle and deer at Biggin Hill.

He is now a regular on BBC’s Countryfile presents the CBeebies series, Down on the Farm.
He said: “In our house, sausages are always a go-to option for a quick, easy and tasty mid-week meal, which my family loves tucking into.

“I’m passionate about food and it’s one of the reasons why I went into farming. I know from my own experience the attention and care which goes into producing quality fresh pork sausages, so when choosing your sausages look for the Red Tractor logo on pack. This way you’re not only supporting British farmers, but ensuring the sausages you eat are from pigs produced to high welfare standards.”

His son, Ace, has also got in on the action and created one of the recipes for British Sausage Week, Ace’s Pork Sausage Fajita Wraps.

THE RECIPE

Great British Bake Off favourite Mary Berry gives her take on a favourite sausage recipe for the week.

“This will become a firm family favourite as it can be cooked in one dish and is so quick and easy to put together. If you’re making this for young children, you can replace the wine with stock, if you prefer. Choose your favourite type of local, British sausage for this recipe – my family loves leek and sage.”

ROASTED SAUSAGE AND POTATO SUPPER

(Serves 4-6)

2tbsp olive oil
2 large onions, sliced lengthways into wedges
2 red peppers, deseeded and cut into large dice
2 garlic cloves, chopped
1 tbsp chopped thyme leaves
500g baby new potatoes, unpeeled and halved
12 sausages, pricked with a fork
200ml white wine
Salt and freshly ground black pepper

1. Preheat the oven to 220C/200C fan/Gas 7.

2. Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil. Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper.

3. Roast for about 30-35 minutes until golden, then remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes, or until browned and the sausages are cooked and the potatoes tender. Serve hot with a dollop of mustard on the side.

For details of British Sausage week go to lovepork.co.uk