BOSTON Sausage’s facilities on Redstone Industrial Estate create more than 12,000 sausages (two tonnes) a week.Reporter Daniel Jaines went along to help create the Standard’s centenary sausage, which has sold more than 300lb in the last week.
Walking into the factory, I was imediately stuck by how clean the unit looked.
The photographer and I were then handed hairnets and white coats (very professional) and taken to a clean metal bench where awaited a machine that looked like a large tap, activated by a lever which you press with your knee.
Company partner Dan Mountain then proceeded to guide me through the process of making their fine sausages by pumping the meat through a skinlike material.
As I handled the meat, which was not as slimy as I had thought it would be, and guided it through the ‘casing’ Dan explained how the company could produce around 2,000lbs or fresh sausages, with otherdays set aside to make gammon, pies and deliveries.
He told me the unit started at 6am, delivered to the shop by 8am and finished at 5pm.
He then showed me how to link the sausages, by pinching the meat and twisting it before threading it back through.
Just to let you know, my first attempts were too big. But my second lot were just right.
At the moment people can get 25 per cent off the Boston Standard Centenary Sausage, which includes a hint of nutmeg, to celebrate the paper’s 100th anniversary.