When Phil Haughton was just a boy he and his family lived in North Yorkshire; where the original recipe for these sausages came from. They were made by the local publican in the village, who kept pigs at the back of his pub and sold the sausages to his customers. They were a firm favourite in the Haughton household, enjoyed by the whole family on most Sunday mornings.
Presumably after a few very persuasive drinks Phil’s father managed to get the recipe for these sausages and passed it down to Phil. The family moved to Scotland where they kept their own pigs and with his Father’s help Phil has made his own childhood favourite sausages ever since. Too good just to feed his own family Phil shared his recipe with us so that our customers and his own customers could share in his nostalgia and of course enjoy traditional organic sausages.
Today Phil is the Managing Director of The Better Food Company in Bristol, stockists of Well Hung Meat since 2016. The Better Food Company have a desire to build a better, fairer food community and give more people access to organic food. Their ethics fit well with our own values based around our people, our planet and perfection.
“We believe our work with Better Food illustrates that it is possible for food to be fair: we work with a small group of local farmers that we know, trust and pay a fair price to. We have a team of traditionally-trained artisan butchers and that’s really all there is to it. By having a short and trusted supply chain, we can ensure total integrity.” Thomas Bourne, Managing Director of The Well Hung Meat Company.
Phil concludes that “The approach of the team at Well Hung Meat is very refreshing: not only do they consistently offer a high quality product, they are also a brand with integrity based around deep rooted ethics and values.”
Our Artisan Butchers have used their traditional skills to recreate Phil's favourite bangers from his childhood for all to enjoy! Our Old English sausages really do taste amazing but don’t just take our word for it! Our Old English sausages received a bronze award in the AHDB British Sausage Week Competition 2016. Try them for yourself with this warming recipe courtesy of food blogger Bangers & Mash.