Butcher’s Bangers Win Gold in UK

Originally a butcher in Rotorua, Karl Jelley has set up shop in the British town of Harpenden and is winning accolades for his sausages, and despite offering judges an over-sizzled sausage in a recent contest, they tasted good enough to win him silver.

Fortunately, also for Jelley, two other sausages he and staff make at Jelley’s Meats won gold at Britian’s annual Agriculture & Horticulture Development Board (ADHB) pork produce excellence awards.

Jelley, who has run his independent butchery in Harpenden for a decade, won gold for his “Wellington” sausage, with its ingredients including parsley, thyme and oregano.

A second gold award was given for the sausage Jelley created “for the village – it’s called the Southdowner, and it includes mustard seeds and green and red peppers.”

Jelley, who has been a butcher for 34 years, said the secret to making an award-winning sausage was “using good quality meat. I use Blythburgh free range pork”.

He entered his butchery’s three most popular sausages, which were pitted against 200 entries in the competition.

Original article by Debbie White, The Herts Advertiser, June 17, 2016.