Snag a sausage

Great British Sausage Company - pic_11.jpg1.jpg

We at V&E HQ make no secret of the fact that we love sausages, so we’re welcoming National Sausage Week (5-11 Nov) with forks at the ready. Apparently we aren’t the only fans – as a country we chomp through 200,000 tons of them a year. If you want to dish up a tasty chipolata or two at your event, The Great British Sausage Company will set up its 12ft barbecue (come rain or shine) and cook award-winning bangers for up to 5,000 guests. All its produce is handmade from organic pork, reared on Knebworth Estate in Hertfordshire. 

This was first published in November 2012


We at V&E HQ make no secret of the fact that we love sausages, so we’re welcoming National Sausage Week (5-11 Nov) with forks at the ready. Apparently we aren’t the only fans – as a country we chomp through 200,000 tons of them a year. If you want to dish up a tasty chipolata or two at your event, The Great British Sausage company will set up its 12ft barbecue (come rain or shine) and cook award-winning bangers for up to 5,000 guests. All its produce is handmade from organic pork, reared on Knebworth Estate in Hertfordshire.


We at V&E HQ make no secret of the fact that we love sausages, so we’re welcoming National Sausage Week (5-11 Nov) with forks at the ready. Apparently we aren’t the only fans – as a country we chomp through 200,000 tons of them a year. If you want to dish up a tasty chipolata or two at your event, The Great British Sausage company will set up its 12ft barbecue (come rain or shine) and cook award-winning bangers for up to 5,000 guests. All its produce is handmade from organic pork, reared on Knebworth Estate in Hertfordshire.