6 ISSUES FOR £6 Subscribe to Surrey Life today CLICK HERE

Award-winning pub celebrates National Butchers’ Week with historic Surrey sausage

PUBLISHED: 15:30 26 March 2014 | UPDATED: 15:36 26 March 2014

Robert Hewitt from Robert and Edwards, Jon Briscoe from Jolly Farmers and Carrie White from Surrey Hills Enterprise

Robert Hewitt from Robert and Edwards, Jon Briscoe from Jolly Farmers and Carrie White from Surrey Hills Enterprise

Archant

A lost Surrey sausage is back on people’s plates this week thanks to the crack teams at the Jolly Farmers in Buckland and Reigate’s Robert and Edwards Butchers.

The Surrey Hills Heritage SausageThe Surrey Hills Heritage Sausage

When the Surrey Life Food & Drink Awards winning pub’s owners Jon and Paula Briscoe approached the butcher about creating a sausage that uses locally sourced, free range pork, little did they know that it would lead to the discovery of a long-forgotten recipe.

Now, the historic banger, re-named The Surrey Hills Heritage Sausage, is set to sizzle as it makes its first appearance on the award-winning pub’s menu to mark National Butchers’ Week from Monday March 24 to Sunday March 30.

“The pork and apple sausage is made to an original recipe created by Robert Hewitt’s father, Norman,” says Jon Briscoe.

“He ran a pig farm less than two miles from here and was something of a sausage expert who supplied top stores such as Selfridges, so when Robert found his recipe, we agreed to give it a try. Once we’d tasted it, we knew this was a sausage that people needed in their lives – a handmade, heritage product we would be proud to serve to our customers.”

Its local credentials have earned the sausage the approval of Surrey Hills Enterprises, which supports the Surrey Hills Area of Outstanding Natural Beauty (AONB), making it the only banger in the Surrey Hills to be permitted to display the prestigious Surrey Hills badge of approval.

To further show their commitment to the local area, The Jolly Farmers will be making a donation of 5% to the Surrey Hills Trust Fund for every portion of sausage and mash served during the course of their new spring menu.

The sausage is made with free-range pork from Surrey farms, apple juice from the Jolly Farmers, fresh sage from Secretts of Milford near Godalming, eggs from Leigh, seasoning and breadcrumbs all encased in a natural skin.

***

The Jolly Farmers won both pub of the year and best local menu at the Surrey Life Food & Drink Awards 2013. Voting for the 2014 awards is open now, so make sure to vote for your favourite Surrey pub @ http://surreylifeawards.greatbritishlife.co.uk

Latest from the Surrey