Success in selling sausages

FARMERS RETAILING their own meat overlook the humble British sausage at their peril – it”s one of the most popular products for those selling their own meat.

While many farmers processing and retailing their own meat offer a range of cuts, sausages are still a British favourite, bought by 90% of the population.

Wilts-based Rebecca Jones sets out her stall at 12 farmers markets a month, and sausages are a popular choice among her customers all year round.

“Variety is important, as is novelty value – customers are looking for new flavours over old favourites like Cumberland and Lincolnshire recipes.”

Sales of sausages offer a more predictable income than other cuts, says Miss Jones. “Our top seller is probably our garlic and herb Toulouse recipe, closely followed by a peppery pork sausage.”

And while developing tempting new recipes is important, farmers should think carefully about what they choose.

“One we didn”t have so much success with was our Marmite sausage – but then you either love it or you hate it, don”t you?”

Terry Deakin, of Glos-based Frocester Fayre, processes meat on farm for several producers. “A lot of people prefer a good, plain pork sausage, but for barbeques, some consider a flavoured recipe.”

Top sellers include pork and apple, pork and leek, pork and apricot and also the firm”s herbed Gloucester sausage.