There are few things quite as comforting as a really good sausage.
Whether they’re sizzling away in a frying pan on a Sunday morning, nestled beside a mountain of buttery mash or tucked into a warm crusty roll with plenty of caramelised onions, a proper butcher’s sausage is a thing of beauty.
And if ever there was a reason to celebrate the humble banger, Sausage Week is it!
From Monday 26 October, we’re celebrating one of the things we do best here at Nicholson’s. With around 20 different varieties of sausages, all made on site by our skilled team, there’s certainly plenty to celebrate.
And because we never need much of an excuse to talk about good food, we’ve got a rather tasty offer lined up too.
Not all sausages are created equal, and anyone who’s enjoyed a really good butcher’s sausage will know exactly what we mean.
At Nicholson’s, sausage making is part of our everyday craft. Our team prepares our sausages right here on site, combining quality ingredients, carefully chosen seasonings and years of butchery experience to create something we’re incredibly proud to put our name to.
It’s one of those traditional skills that can sometimes be taken for granted, but there’s real expertise involved in getting the balance of flavour, texture and seasoning just right.
And with 20 varieties to choose from, there’s plenty of room for a little experimentation.
Of course, you can’t beat a classic pork sausage, but there’s something rather lovely about discovering a new favourite too.
That’s a very good question!
With 20 different varieties of sausages made right here at Nicholson’s, there’s something for the traditionalists, the adventurous eaters and everyone in between.
If you love a classic, you can’t go wrong with our Pork, Lincolnshire, Cumberland or Old English sausages. They’re the sort of favourites that make a proper cooked breakfast or a plate of bangers and mash something to look forward to.
Fancy something with a little more personality? Our Pork and Caramelised Onion, Pork and Apple, or Pork, Black Pudding and
Coriander sausages offer a delicious twist on the traditional banger.
For those who like a bit of heat, there’s Firecracker, Sriracha, Chorizo and Pork, Smoked Cheddar and Jalapeño. Or why not try our Hot Honey and Mustard for something sweet with a little kick?
And if you’re in the mood for flavours from further afield, there’s Italian, Toulouse, Greek Gyros and Merguez, alongside our wonderfully named Boerewors.
With Black Garlic, Smoked Hickory and Pork, Tomato and Tomato Chutney completing the collection, there’s certainly no shortage of choice.
Our butchers are always happy to talk you through the range and help you discover something new.
And with Sausage Week this week, what better excuse to try a few?
There’s absolutely nothing wrong with a classic plate of bangers and mash. In fact, we’d argue that when it’s done properly, it’s one of the finest comfort food dinners there is.
But a really good sausage can do so much more.
For a relaxed autumn supper, roast sausages in a tray with red onions, baby potatoes and seasonal vegetables. Add a little wholegrain mustard and a drizzle of honey towards the end of cooking for a deliciously sticky finish.
Or make a rich sausage casserole with onions, tomatoes, herbs and butter beans. Let everything bubble away gently and serve with crusty bread to mop up the sauce.
For something a little different, remove the sausage meat from its casing and use it to make a wonderfully flavoursome pasta sauce with garlic, tomatoes and a splash of cream.
And when the weekend comes around, a proper sausage sandwich with caramelised onions and your favourite sauce is hard to beat.
Sometimes the simplest food really is the best.
We couldn’t let Sausage Week pass without a little something extra for our customers.
Throughout Sausage Week, from Monday 26 October to Sunday 1 November, we’re offering buy two packs of sausages and get a third pack free.
It’s a lovely opportunity to stock up on family favourites, discover a new flavour or put a few packs in the freezer for those evenings when you need a delicious dinner without too much planning.
With 20 varieties to choose from, the hardest part might be deciding which ones to take home!
We’ve been part of life on Park View in Whitley Bay since 1914, and while plenty has changed over the generations, our commitment to good food and skilled butchery remains as important as ever.
Making our own sausages is just one example of the traditional craftsmanship that goes into what we do.
It’s about knowing our ingredients, taking pride in the finished product and making sure the food you take home is something you’ll genuinely enjoy putting on the table.
And it’s about having people behind the counter who know their products and are happy to offer advice, whether you’re planning a family dinner, feeding a crowd or just wondering what to cook tonight.
Sausage Week might only last seven days, but there’s never a bad time for a proper butcher’s sausage.
So whether you’re a lifelong fan of the traditional banger or fancy trying something new, we’d love you to join us in celebrating.
Pop into Nicholson’s on Park View, Whitley Bay, have a look at the selection and take advantage of our Sausage Week offer.
Or browse our range online and start planning a few delicious autumn dinners.
Twenty varieties, one very good reason to visit Nicholson’s.
