Award-winning Telford butcher G. N. Badley & Sons has seen sausage sales rise by a steady 5% a year, for the past few years.
The family-run team are now making 120kgs of plain pork sausage every week for sale at their shop in Gibbons Road, Trench – plus a further 10kg of flavoured sausage.
All its meat is sourced from Shropshire and Staffordshire farmers.
Director Kay Badley said: “Some meats come in and out of fashion, but this is not the case with the great British sausage. They’re a staple of the British household diet.
“This year in particular, with the summer weather encouraging more of us than ever to fire up the barbecue, business has been particularly brisk. And demand for more and more gourmet flavoured sausage continues to grow.”
G.N. Badley, a family-run business which has been running since 1976, sells two different flavoured gourmet sausage recipes at its shop each week.
The most popular choices, Kay says, are sage and red onion, and a hot Spanish blend, while other top sellers include cracked black pepper, Cumberland, Old English, and a spicy chilli recipe.
G.N Badley & Sons was voted one of the top three butchers in Shropshire, in a competition run by the Shropshire Star earlier this year.
Votes were based on nominations by readers, coupled with a visit from a mystery shopper on behalf of the judging panel.
Kay said: “A proper butcher can say exactly where their meat has originated from, because they probably unloaded the lorry carrying it.
“We know how every single muscle on an animal works, and how best to prepare it for sale, and for our sausages, we use the best cuts of trimmed belly pork.”