We now make and sell the official Yorkshire Sausage

Published: 01/11/2011


To mark British Sausage Week, which runs from 31 October to 6 November, Drewton’s Farm Shop near South Cave in East Yorkshire is pleased to announce that it now makes and sells the official Yorkshire Sausage.

The need for Yorkshire to have its own sausage – in the same way that counties such as Lincolnshire, Cumberland and Suffolk do – was raised by a group of six Yorkshire MPs earlier this year and was even voted on in the House of Commons! The MPs behind the proposal sampled six different recipes at Westminster, which were also tested out on 3,500 members of the public, before bestowing the title of Yorkshire Sausage upon their preferred option. The idea was championed by Ilkley-based butcher David Lishman and regional tourism body Welcome to Yorkshire, and details of winning recipe were announced earlier this year on Yorkshire Day.

In an exciting new development, the in-house Butcher department at Drewton’s Farm Shop has become one of only a handful of outlets across the county that makes and sells the official Yorkshire Sausage.

Head butcher John Lund said: “When we heard that David Lishman was keen for the county to have its own official sausage, we thought it was a fantastic idea. After all, Lincolnshire has one – so why can’t we? 

“David was more than happy to share the recipe with us here at Drewton’s so that we can fly the flag for the Yorkshire Sausage in East Yorkshire.”

Drewton’s head chef, Andrew Flint, has come up with the perfect recipe for customers keen to try the Yorkshire Sausage for themselves. He suggests serving the sausages with sweet potato mash, sautéed savoy cabbage and a rich, red onion jus.

You will need two medium-sized, local sweet potatoes; one red onion; one locally-grown savoy cabbage, six Yorkshire sausages; half a glass of red wine and 50ml of beef stock. All of these ingredients can be bought from Drewton’s and the method is as follows:

Pre-heat the oven to 180°C. Place the Yorkshire sausages on an oven tray and cook them for 20 minutes. 

Peel and chop the sweet potatoes and boil in a pan for 20 minutes.

Once they’re soft, mash them with butter and season well.

In a pan, fry off the red onion in a little olive oil.  Turn the heat down to low and add the red wine and beef stock. Reduce the quantity by half.

Once the savoy cabbage is blanched, add butter to a frying pan and, at a medium to high heat, sauté until fully cooked.  Season with salt and pepper.

Assemble on plates and enjoy!


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