This sausage is an attempt to recreate a very famous sausage that was made by a family butcher in Tunbridge Wells some 35 years ago. It is a distinctly meaty sausage but with a marked herby taste which comes from a blend of unusual herbs and spices. I believe it is best suited to “Bangers and Mash” yet many do buy it for breakfast consumption.
Buckhurst Park in East Sussex is one of the oldest estates in Britain, owned by the Sackville family and their predecessors. The current head of the family, Lord De La Warr, has always had a keen interest in food and its production. As a boy, he was immensely fond of a particular local sausage, produced by a butcher in neighbouring Royal Tunbridge Wells. Some thirty years later, lamenting the disappearance of that old childhood favourite, he embarked on a quest to rediscover that traditional, regional, flavour. He eventually managed to track down the family of the original butcher, who were happy to pass on their father’s ingredients. We’ve taken those and, guided by Lord De La Warr, rebalanced them to create this sausage. We’re proud to share this tribute to a long-forgotten taste and to have the Buckhurst Park name on the label.
