Although the staff at the Bristol Sausage Shop say that we ‘shouldn’t put local ahead of quality’, having farming regions on all sides means that both criteria can be met without too much difficulty.
The shop can boast that 98% of their ingredients are sourced locally, and then compounded into sausages by a butcher in Cirencester, which according to the map is somwhere near Gloucester. What does local mean? Well, for them, their locality is the bountiful farming region of the west country, and its neighbouring counties – though a mile count is perhaps how it’s best considered, they suggest. Asked to specify a little more closely, they suggest one hour’s drive is local, which weighs in at half an hour less than what @Bristol reckon to a feasible family day out.
The dedication to quality also comes across in the affirmation that only prime cuts are used in their sausages’ making. Sounds tasty; but isn’t the point of sausages to use up the parts not fit for other purposes to achieve an efficient use of meat? Mrs. Beeton admonishes those who see fit use fresh bread to make toast.
What of vegetarian sausages, asks the devil’s advocate? A successful such sausage is ‘almost impossible to find’, claim the purveyors of twenty startling varieties of meaty cylinder: the supermarkets have all the trade.
There are also game sausages, when in season, gluten free and Riverford organic bacon and sausages.