March butchers celebrating sausage week with a bang

J H Betts Butchers in March'LtoR, Butcher Joe Simpson making the sausages and shop owner  Butcher Kevin Swann, Butcher Shane Waller ANL-141026-122631009
J H Betts Butchers in March'LtoR, Butcher Joe Simpson making the sausages and shop owner Butcher Kevin Swann, Butcher Shane Waller ANL-141026-122631009
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Shoppers are being invited to trot on down to a March butchers next week as it gets ready to celebrate National British Sausage Week.

The event – which runs from Monday to Sunday and coincides with Bonfire Night – is set to go off with a bang at Betts Butchers in Station Road.

The traditional family butchers – the only butchers left in town which makes its own sausages on site – is gearing up to show off its pride and joy with a host of sausage flavours and varieties.

Owner Kevin Swann is also getting ready to make some sausage whoppers, with customers invited to come up with their own special requests.

Mr Swann, whose largest sausage to date was a 2ft coil, said the shop will also be selling a wide variety of Bonfire Night favourites such as Scotch eggs, sausage rolls and pork haslet – all made with their secret sausagemeat recipe.

He said: “We normally have five flavours of pork sausages including a traditional recipe which only myself and my father know, and has remained unchanged since Betts Butchers was founded at the end of the Second World War.

“We also do different varieties, such as ones made with beef, and can make everything from cocktail sausages to jumbo ones.”

Mr Swann’s parents bought the shop nearly 30 years ago when he was 15.

He has worked there ever since leaving school and now runs the business with wife Denise.