Sausage week celebrations with prize-winning butcher

By mmanning

WHAT better way to celebrate National Sausage week than with award-winning locally made bangers?

Ivan Thompson only launched the Sausage Shed this year but the business has already won four gold and one silver Taste of the West Awards and four British Pig Executive gold awards.

And this week, Ivan added to his ever growing list of prizes by taking the South West Champion title at the British Pig Association's Sausage Competition held at the Clifton Sausage in Bristol on Tuesday. Ivan beat hundreds of hopefuls to make it to the final nine, which he then topped by impressing a panel of celebrity judges including Paul Daniels and Debbie MacGee. The Sausage Shed will represent the region in the national Champion of Champions finals in the Butcher's Hall at Smithfield next year.

"To be named the winner was a real shock but very, very pleasing," Ivan said.

"I was very happy with the sausages but it's always great to get recognition. It brought a tear to my eye when they read out my name."

As the name suggests, Ivan's business is based in a shed; a brick shed in the garden of his home in Stembridge near Martock to be precise. Although the premises are modest, output is significant and already stands at around 500lbs of sausages per week. This might be a fledgling business but it has already established a loyal and rapidly growing following.

Ivan has worked as a butcher for almost a quarter of a century. He started out in Belfast in 1985 and still uses his original sausage recipe, which has only been tweaked very slightly over the years.

"A good recipe doesn't need to be mucked about with," Ivan explained.

"Good ingredients are vital and I go to Hopkins at Creech St Michael and literally pick my own pigs. All of them are reared free-range and outdoors on Somerset Farms."

Explaining a little more about the importance of animal welfare, Ivan added: "More than just tasting better, it means a lot to me to know that pigs have been ethically raised so I take animal welfare very seriously.

"It is important to look after farm animals and to treat them with respect. However, that means we have to be prepared to pay a fair price for our meat. You just can't make a quality product for a meagre price."

All Ivan's sausages are handmade using traditional hog casings. And you can tell they're an artisan product because no two look the same - there's plenty of variation in shape and size. They come in biodegradable packaging so you can just throw the paper tray straight into your recycling box.

The sausage shed range includes Traditional Pork, Pork Breakfast, Pork with Burrow Hill Cider and Mustard (the cider comes from Ivan's close neighbour Julian Temperley), Pork and Marmalade, Pork with Cracked Black Pepper and Pork with Barber's 1833 Cheddar and Burrow Hill Cider.

Commenting on his favourites, Ivan said: "Pork and Marmalade is a real winner because it has a wonderful, fruity bite and the Cheddar and cider sausage is a Somerset classic as it features ingredients from two great local producers."

Ivan said he is delighted with the way his business has taken off, and with the feedback he has received from customers.

"One of the great things about getting out and selling at markets is the direct feedback from shoppers, and so far it has been very good. Customers like the reassurance of knowing where their food comes from and how it was made," he added.

"In spite of the recession, we are moving forward and getting more and more orders every month. Making, packing and delivering is a lot of hard work for one man but it is very satisfying. I often think to myself that it is a very good way to live life."

Sausage Shed sausages are sold in lots of local pubs and restaurants, and you can buy your own from Catherine Hill Artisan Market in Frome, Mole Valley in Yeovil, the Pear Tree in Sherborne, Bramble and Sage at Corton Denham, Apple Tree Farm Shop at Brimsmore near Yeovil, the Trading Post at Lopen Head, Provender in South Petherton, Queen Street Delicatessen in Wells, Wells Market on Wednesdays and Saturdays and Nailsea Farmers' Market. You can also buy them mail order from the website.

For more information, call 01460 249479 or visit www.thesausageshed.co.uk

Report and pictures by Mathew Manning