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Sutton Hoo Chicken Sausage Week set to launch premium poultry producer’s latest products

PUBLISHED: 12:17 16 March 2018

Vernon Blackmore (left) and Belinda Nash (right). Picture: ALEXANDER BAXTER/CURZON ASSOCIATE MARKETING

Vernon Blackmore (left) and Belinda Nash (right). Picture: ALEXANDER BAXTER/CURZON ASSOCIATE MARKETING

Alexander Baxter – Curzon Associate Marketing

A premium free-range poultry farmer is set to launch two new chicken sausages across restaurants in Woodbridge.

Sutton Hoo Chicken Sausage Week is set to take place from Monday, March 19, to Sunday, March 25, The Anchor and The Table in Woodbridge and The Easton White Horse, Easton.

Belinda Nash, co-founder of Sutton Hoo Chicken, teamed up with local restaurateur Vernon Blackmore, who owns the restaurants, to host the event.

The chicken sausages will be on the menu throughout the week, in a variety of recipes from Asian-style sausage casserole to British bangers and mash.

The sausages come in two flavours - a classic Cumberland seasoning of mixed herbs and spices, and smoked paprika and chilli. Both are gluten-free and are made in natural casings.

“Chicken sausages are a fantastic alternative to regular pork sausages. They’re lower in fat, a leaner source of protein and a great way to mix up weekday meals,” said Belinda.

“Simply swap pork sausages for chicken sausages and serve with creamy mash and yummy gravy, that’s my favourite. We’re delighted to be teaming up with these wonderful, local restaurants too.

“It’s a good way to introduce more people to the delicious taste of chicken sausages.”

Belinda and farming partner William Waterer produce free range chickens that are a slower growing breed, matured for up to 12 weeks, in a bid to develop a better quality meat which has a fuller flavour and succulence.

The sausages will also be available from The Wild Meat Company, local butchers and farmshops and Woodbridge East of England Co-op store will be stocking both the Cumberland and smoked paprika and chilli sausages from March 19.

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