In celebration of British Sausage Week 2015, butcher Kevin Turner has created the world’s most expensive sausage. Made from the rare Mangalitsa pig, considered ‘the Kobe beef of pork’, this superior sausage has been dubbed the ‘Magnificent Mangalitsa’ and costs a whopping £37.00 each (one hundred times the cost of the average sausage at 35p!)
The posh banger has been made using only the finest ingredients from all over the world including black truffle shavings, powdered Cep mushrooms and Valdeon Picos Blue cheese which has been matured in Spanish caves. The meat of the Mangalitsa pig, which has been marinated in Cockburn’s 1947 Vintage Port, is revered by Michelin chefs around the country because of its dark colour, intense flavour and health benefits due to the high unsaturated fats. Mangalitsa pigs love the cold weather which helps them build up the layers of fats which give the meat its unique flavour.
Producer of award-winning sausages for over 50 years
Kevin Turner, third generation butcher from A Turner & Sons Ltd in Aldershot and proud supplier to the British Army, as well as many pubs, restaurants and retailers, has been producing award-winning sausages for over 50 years. Using only first-class ingredients, Kevin and his team are well versed in creating some of the most exquisite sausages after regularly serving both British and Saudi Arabian royalty.
Kevin said: “We know people like to treat themselves every now and then, so why not with a posh banger? Sausages are a firm favourite and we really wanted to push the boat out and create something distinguished for British Sausage Week, for those sausage connoisseurs with a more discerning taste. This truly is a sausage of distinction!”
Kevin’s Guide to Making the World’s Most Expensive Sausage:
- Take the finest cuts of pork tenderloin and shoulder from the Mangalitsa pigs and mince well. The pork should be well-seasoned (Paul and Kevin use a secret family recipe)
- To enhance the flavour, marinate the pork in port for 24 hours. Paul and Kevin use the delicious Cockburn’s Vintage 1947 Port
- Crumble the world-famous Valdeon Picos Blue Cheese into the mix to create pockets of flavour and mix by hand
- As a finishing touch, add black truffle shavings and dehumidified and powdered Cep mushrooms that have been foraged from the natural habitat of the Mangalitsa pig
- Carefully put the mixture into natural Hog casings
- Cook with the finest accoutrements and enjoy
British Sausage Week
British Sausage Week is a promotional platform run by AHDB Pork for the benefit of the industry. Now in its eighteenth year, British Sausage Week runs from 2-8 November 2015 and celebrates quality pork sausages. For activity updates and recipe ideas, visit lovepork.co.uk and pork.ahdb.org.uk/porkforbutchers/
