You can try over 12 types of sausage at this year’s event on October 13, and cast your vote to decide which banger is the best.
The battle of the bangers is on, as next weekend (Sunday, October 13) Framlingham Sausage Festival returns….due to popular demand!
Last year organisers decided 2019 would be a 'lay year' for the event, but there was uproar from sausage fans, with the festival now firmly back on the calendar in Ed Sheeran's home town.
Twelve producers from around the region will descend on Framlingham on the day, offering tastings of their handmade sausages across two categories - Classic Pork and New Taste Sensation.
Pick up your festival 'ticket' here or follow signs on the day to purchase yours. Priced at £6 per person or £20 for four (under threes are free), each leaflet style ticket enables you to sample a piece of sausage from every stallholder, before casting your vote on which you believe to be the best.
The winner will this year be announced between 5pm and 5.30pm on the day.
In addition to the tastings, which take place throughout the town, attractions include sausage making workshops with The Artisan Butcher in the St Michael's Rooms, live music and more at The Railway, a pets corner with Easton Farm Park, a silent disco for kids, a Fest Rest and Kidzone at the library and much more.
Let's find out more about who's taking part.
Hutton's of Earl Soham
Last year's champions will be returning to defend their crown. Established over 30 years ago, legend has it that the owner, John Hutton, sold his only valuable possession, his motorbike, to fund its opening. With the money, he bought his first batch of meat, and the rest, as they say, is history.
Nowadays, their trendy butchers' shop on the A1120, provides high quality produce that supports local farmers, as well as a well-stocked deli and hot food and drinks to go. John is bringing his Brandeston Gold sausage, made with local meat and his secret blend of traditional seasoning.
G. Shurey & Son (Eye)
Founded by Graeme Shurey (Boog to friends), the father and son butcher took over from Laurel's Farm Butchers in December 2016, with the first task being to keep customers happy with their Christmas orders.
Since then, they've gone from strength to strength, including founding their own sausage school with over 100 eager students having passed through already. All meat is sourced from within a 23 mile radius and they'll be bringing along their popular, traditional sausage.
Palfrey & Hall (Debenham)
Experienced butchers, Shaun Palfrey and Deaglan Hall decided to go into business with one another in 2013, taking over and renovating the former Debenham Post Office.
Beautifully laid out, the shop now provides an enjoyable meat shopping experience as well as offering a range of other products. They also have a smoke house outside the village, enabling them to offer truly artisan produce. Sample their traditional sausage, made with free-range East Anglian pork at the festival.
Hall Farm Butchers (Framlingham)
Situated in the heart of Framlingham, Hall Farm are veterans of the Sausage Festival, and have taken away multiple titles down the years.
Their ethos is all about locally sourced quality meats, including produce from their own farm just outside the town. They also bake their own pies and pastries as well as stocking a fabulous range of prepared barbecue cuts. Previously the butchery has won with its Autumn Gold and Mediterranean sausages. This year they are keeping their entry a surprise until the day!
Pepperell's Meats (Harleston)
Supplying mainly to the restaurants and the trade, Chris and Rebecca Pepperell are the latest generation to run the business that has been running since 1965.
The family also run a wonderful little farm shop from their factory just outside Harleston and their sausage recipes have been passed down for generations. But it is their gluten-free range that has really stolen the headlines in recent years and they will be sampling their gluten-free traditional pork sausage at the festival this October.
E.W. Revett & Son (Wickham Market)
Butchers, bakers, deli and... wine merchants! The Wickham Market-based shop really is a foodie paradise.
Having opened in 1962, the butchers took over from what was previously a fish and chip shop on the high street, and have been setting high standards ever since. They have been run by Helen and Gary Garnham since 1979. The shop is famous for its sausages and is a previous winner at the festival. They'll be coming along with their original pork bangers, made with locally sourced meat.
Powters (Newmarket)
You've seen them in all the supermarkets with the famous "Newmarket Sausage", but Powters have been making sausages for nearly 150 years now, and were at the forefront of a change in consumer attitudes towards sausages in the late 20th Century.
Still operating from their Newmarket HQ, and still very much a family-run company with a focus on quality, it was their partnership with Tesco in the 90s that really put Powters on the map and catapulted them to a truly national brand.
Salter & King (Aldeburgh)
With over 30 years of experience Gerard King is a third-generation butcher who started out in Hackney in his family shop. There he learnt his butchery craft, cutting and preparing meat for a cosmopolitan mix of customers - including the local Turks, Greeks and Indians that then populated East London.
The shop in Aldeburgh takes a progressive approach to butcher, that often means using traditional and long-forgotten techniques as well as the very best local produce.
Keo Street Food (Woodbridge)
Founded by former food technician to M&S, Michael Kehoe, Keo Street is a mobile catering company that manufactures its own incredible sausages and burgers.
Based in Woodbridge, their van can be found at a range of local food festivals and events as well as offering a home delivery service on their hand-crafted sausages. Michael will be handing out samples of his classic sausage, RabC, which he describes as herby with delicate nutmeg undertones.
The Wors Man (Ipswich)
Zimbabwe national, Fulton Rupapa established his company The Wors Man with the aim of bringing Southern African spices and flavours to the humble British sausage market, direct to customers' homes.
His zingy South African sausages are bursting with flavour, while his beef biltong is becoming increasingly sought after. His mantra is quality at all costs, and he aims to transform perceptions of the sausage market.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here