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An Introduction to

'The Butchers Dog Sausage Company'

(Skip and go straight to our Range & Prices)

the butcher

I became interested in making sausages when I saw how butchers were making them in their shops,
off cuts of pork that were left over from when the butcher had prepared from another cut for a
customer and dried flavourings, this was not my idea of a good sausage.

I pride myself on producing what we consider a traditional hand made Farmhouse type sausage.

There are many sausages on the market with different flavours I only make sausages that
traditionally not only please the palate but tickle the taste buds as well!!!

I pride myself in producing a sausage that I know you will enjoy not only for the taste and
texture but also for the joy of eating a quality product.

Happy to say that now you can share my high quality sausages that are reasonably priced. There are no additives and little fat content in fact a very chunky sausage High in meat content and high in flavour.

It's not just us who like our sausages, they win prizes!

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Gold Medal Winner, November 2006

On 2nd November 2006, our pork sausages won a Gold Medal in the Speciality Pork Sausage Category at the Two Counties Sausage Competition. An independent verification of what we know - our sausages are the best and beat all comers for taste and quality! We are proud of our certificate.

How did I start?

About six years ago whilst working as a Police Constable I thought I could do better so I decided as a
hobby to experiment making a good quality sausage I acquired an old hand driven sausage filler,
which weighed over a hundred weight and set about making sausages! I researched what cut of
meat would produce a good quality sausage and found that shoulder of pork would in my opinion
be the best and most flavourful as well as being quite low in fat.

At first it seemed easy to produce a sausage. But to produce a sausage of a very high quality such
as mine, it needed quite a bit of practice making sure that the balance of meat and flavour
met my own high standard

I began to experiment using nothing but fresh ingredients such as Fresh Sage. Fresh Rosemary, Fresh Onions, Fresh Leeks and the finest Stilton (left to breath to make sure of the best flavour.) Also a secret recipe for a consistent flavoured Chilli and Tomato sausage, which has taken nearly 18 months to perfect!!!(You taste the sausage then wait for the “ping” of the chilli)

Happy to say that now you can share my high quality sausages that are reasonably priced. There are no additives and little fat content in fact a very chunky sausage High in meat content high in flavour.


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