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Marmite sausages? Local butcher finds a new ingredient for his bangers

John Garvey

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John Garvey

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john.garvey@newburynews.co.uk

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YOU'LL probably either love them or you’ll hate them. But if you think Marmite sausages are a a bit bizarre, how about Mars Bar bangers? Or peanut butter and jam sausages? In fact, Pete Congerton and Christian Martin, artisanal butchers at Cook and Butcher in Thatcham, take sausage making seriously and are fiercely proud of their product. Mr Congerton said: “We make them all from scratch and we never use pre-packaged seasonings. We use rare breed pigs, such as Tamworth, natural casings, fresh herbs and real ingredients, not dried or preserved.” But, he added, “we thought we’d have a bit of fun and try out some new recipes, like Christmas pudding sausages in December. They’ve actually proved incredibly popular.” Other favourite home made sausage recipes have included local Tutts Clump Cider, wild mushrooms, home made black pudding, marmalade and mustard. If those aren’t adventurous enough for you, the pair - who opened the High Street outlet two years ago - reckon they can make up bangers from just about any recipe you care to suggest.

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