A banger to suit everyone's tastebuds (From The Wiltshire Gazette and Herald)

A banger to suit everyone's tastebuds

A LOCAL family farm has been experimenting in the kitchen to mark the eighth national sausage week.

Hinton Marsh Farm, of Bourton village near Shrivenham, has brought out two special new flavours of sausage in honour of the occasion.

The farm, which raises and breeds its own animals, has been a family affair since the mid-1600s and they are committed to producing free-range, GM-free meat.

Rebecca Jones, 31, said: "The farm is very family-based. My mother, Janet, deals with all the paperwork, which can be quite a burden with all the rules and regulations covering farming nowadays.

"My dad, Stan, looks after the animals and I take care of the meat side of things.

"We mature our own beef and lamb on site to draw out the extra flavour and succulence. We also raise chickens and pigs, as well as free-range, bronze turkeys and hand-made stuffing at Christmas time.

"To mark the occasion of the eighth national sausage week we have brought out two new types of sausage, which will continue to be sold after sausage week.

"We bring out a new flavour every year for sausage week, but this year we have experimented with oak-smoked chilli and paprika with free-range, milk-fed pork, and also caramelised red onion and pepper with free-range, milk-fed pork.

"We make our sausages to specification. If people are allergic to something or on a gluten-free diet we can cater for their needs.

"We have even developed a special sausage for Pinewood school.

"The kids love it. We got the idea from Jamie Oliver and his school dinners."