Steel city sausage aims to beat country’s best bangers

Chris Beech, who runs a shop in South Road, in the Walkley area of the city, said the recipe for the Sheffield sausage would remain a secret, but contained one ingredient that many would recognise.

He said: “I am not saying what the ingredient is, but it has been made in Sheffield for more than 100 years and it is a part of Sheffield history.

“The problem is that it can make the sausage skin disintegrate, so I have had to test the recipe quite a few times just to get it right.

“But now it’s perfect and I have tried it out on a couple of my customers, who say they know what the secret ingredient is and say that the sausage is one of the best I’ve done so far.”

Last week, Mr Beech held a sausage-making event at his shop, and demonstrated the art to customers as part of the Sheffield Food Festival.

He is now trying to get his creation trademarked and hopes to market it further afield.

He added: “I recently won a runner-up prize in the British Star Sausage campaign, so I hope that the Sheffield sausage can win a few more titles.”

The Sheffield sausage sells for £5.50 per kg as opposed to the butcher’s product which is £1 cheaper.

Mr Beech came up with his idea after making a number of specialist sausages for special occasions, including a variety called the King William for the Royal wedding earlier this year and a South African sausage for the World Cup.