Bangers bring home Gold for South West butcher, Lloyd Maunder Butchers
PUBLISHED: 18:26 26 October 2011 | UPDATED: 20:11 20 February 2013
Lloyd Maunder's shops are located in: Ilfracombe; Tiverton; Exeter; Exmouth; Dawlish; Teignmouth; Paignton; Torquay; Bovey Tracey; Brixham; Kingsbridge; Plymouth; Halberton, Camborne (Cornwall)
Bangers bring home Gold for South West butcher
Lloyd Maunders shops are located in:
Ilfracombe; Tiverton; Exeter; Exmouth; Dawlish; Teignmouth; Paignton;
Torquay; Bovey Tracey; Brixham; Kingsbridge; Plymouth; Halberton, Camborne (Cornwall)
In the run up to the 14th British Sausage Week next week (31st Oct 6th Nov), South West Butcher Lloyd Maunder are celebrating a bumper haul of Awards from the BPEX Regional Roadshow.
Their Devon Chunky Pork and Pork, Garlic and Herb speciality sausages took Gold with their Hot Spanish Pork and their Lamb, Mint & Cracked Black Pepper sausages taking Silver. The butchers new Deli Range also won the attention of the judges with their Savoury Ducks or faggots as they are more commonly known and their Hogs Pudding taking Silver.
Only Slades Noddy Holder now stands in the way of another sausage related award win for the 111 year old family run butcher. The Rock legend is the face of this years British Sausage Week, the annual celebration instigated by the British Sausage Appreciation Society. Taking place from the 31st October - 6th November, the search is on to uncover the nations best bangers with Lloyd Maunders Devon Chunky Pork Sausage making the Legendary British Banger South West regional finals.
Far from a new venture, Lloyd Maunder have sold almost 43 million sausages in the 30 years David Maunder has been making them, with 1500kg of bangers sold each week across their fifteen south west shops. Of the awards, their Technical Sales Manager Paul Watkins said, We couldnt ask for a better haul of Awards and Im particularly looking forward to Noddys verdict on our Devon chunky. Were proud to produce all our sausages in Exeter with prime British belly and shoulder Pork, investing years of craftsmanship into each small batch. Only once they are hand-linked and hung to bloom can our customers enjoy them, a process Im confident has helped us win these accolades.
As part of the week dedicated to British bangers, customers will be able to sample their award winners as well as the butchers other speciality sausages including Pork with sweet chilli, Pork and Honey, gluten free and Venison with Red Wine. Details of the events can be found at www.lloydmaunder.co.uk or by calling 01392 432782.
banger based facts
- The word sausage derives from the Latin salsisium, meaning something that has been salted
- It is believed that sausages were brought to Britain by the Romans some time before 400 AD.
- It was in the reign of Charles I that sausages were divided into links for the first time in Britain
- Sausages were nicknamed bangers during the Second World War. Their high water content due to the scarcity of other ingredients meant that they were liable to explode when cooked as the water turned to steam
- Sausages should be cooked slowly over a medium heat and should not be pricked as this lets out the flavour. They will only burst if cooked too quickly!
- 87% of British households buy sausages, 47% at least every four weeks
- Every day, five million Britons eat sausages