What’s a breakfast without a sausage, or a BBQ, or any meal for that matter? There are over 500 varieties of the beloved British staple in the UK alone, before we even start salivating over the idea of German bratwurst, Spanish chorizo or Polish kielbasa. But you can start with the most ‘Innovative Sausage’ in Birmingham.
Chase Farm Shop recently scooped up a prestigious national prize at this year’s Smithfield Awards. Just one of ten artisan butchers from across the UK to be crowned top of their class, the Sutton Coldfield butcher won the ‘Innovative Sausage’ category for its Moroccan Lamb Sausages.
In what is widely recognised as the meat trade’s most high-profile and challenging product evaluation, the awards (organised by the Q Guild of Butchers) have run for more than 30 years. It recognises and rewards the UK’s finest craft butchery products, including Traditional Pork Sausage, Best Burger and Home-Cured Bacon.
Products are awarded a Bronze, Silver or Gold award by a panel of independent industry judges, with all Gold products in each category then pitched against each other for the category champion Diamond Award. The coveted Diamond Award was presented to Chase Farm Shop for an exceptional 67 out of a possible 70 points.
Chase Farm’s Moroccan Lamb Sausages were described by judges as having “a tasty, spicy flavour with excellent texture.” The butcher received a further four Gold Awards— the highest possible rating—for its Dry Cure Short Back Bacon, Packington Free Range Traditional Pork Sausage, Free Range Pork Pie and Greek Lamb Kebab.
“We sell a lot of sausage each week, and it is exciting to have independent recognition for this National Q Guild Award,” said Peter Lamburn, General Manager. You can find the family-run business on the outskirts of Sutton Coldfield, selling high-quality meats alongside award-winning, handmade products, like pies, sausages and bacon.
📍 Weeford Road, The Royal Town of Sutton Coldfield, Birmingham, Sutton Coldfield B75 5RL
🌐 You can learn more about Chase Farm Shop & Café here.
