Orlando Murrin reveals one of Somerset's most successful artisan food producers

Somerset Life food columnist Orlando Murrin reveals one of Somerset's most successful artisan food producers, tucked away in a sleepy village in the south Levels- The Sausage Shed

BEST OF THE BANGERSEx-Editor of BBC Food Magazine, Orlando Murrin is chef and co-proprietor of Langford Fivehead, the award-winning boutique b&b at Lower Swell, Somerset TA3 6PH, langfordfivehead.co.Somerset Life food columnist Orlando Murrin reveals one of Somerset’s most successful artisan food producers, tucked away in a sleepy village in the south LevelsIvan Thompson set up The Sausage Shed three and a half years ago and now finds it hard to keep up with demand. And it’s not just customers who appreciate his sausages; this year alone he’s carried off two golds at Taste of the West and the Traditional Pork Sausage prize at the Devon County Show (plus four silvers).What makes his sausages so special? “I’ve been making sausages since I was 16. I vary the flavour, but the basic recipe is the same.” I ask if it’s a secret. “You can see what the ingredients are – they’re listed on the packet. But it’s like a village fete: you have 24 Victoria sponges all cooked to the same recipe, and each one is different. The secret is how you do it.” One thing he does reveal is that all his sausages are made from prime British pork shoulder. As for the flavours – this is where Ivan’s imagination comes into play… bestsellers are Pork with Glastonbury Ale, Pork with Burrow Hill Cider and Mustard and Pork and Cracked Black Pepper. For the adventurous, check out Pork and Jalapeno Peppers, Pork and Black Pudding, Pork with Barber’s 1833 Cheddar and Burrow Hill Cider and Pork with Red Wine and Stilton. Ivan has noticed a trend recently: ‘people seems to like a bit of sweetness in their sausages.’ Hence a recent addition to the list – Pork and Marmalade. You can buy Ivan’s sausages at the ‘Shed Door’ from 9am-1am on weekday mornings (best to phone first) or from good Somerset delicatessens. You can also catch him at Wells, Nailsea and Frome Artisan markets, as well as the Tobacco Factory at Bedminster, near Bristol. He would like to sell at more farmers’ markets in the area, but the other stallholders won’t allow him in – they protect their patch. (A short-sighted attitude, in my opinion, although it does explain why many of the markets are so thin on the ground, in terms of both producers and customers…)Sausages cost from �3.75 per pack, or �10 for 3 packs direct from the shed. Ivan posts his sausages all over Britain – buy 5 kilos and delivery is free. All his sausages freeze to perfection.And two things to look out for: during British Sausage Week (2-8 November) Ivan will be offering a special edition of his Champagne and Strawberry Sausage (which caused a sensation over the Jubilee). At Christmas, look out for his Boozy Cranberry Sausage, spiked with Glastonbury Ales’ ‘Festivale’. The Sausage Shed, Homeleigh, Stembridge, Somerset TA12 6BP, telephone 01460 249479, sausageshed.co.ukBEST OF THE BANGERS

Somerset Life food columnist Orlando Murrin reveals one of Somerset’s most successful artisan food producers, tucked away in a sleepy village in the south Levels

Ivan Thompson set up The Sausage Shed three and a half years ago and now finds it hard to keep up with demand. And it’s not just customers who appreciate his sausages; this year alone he’s carried off two golds at Taste of the West and the Traditional Pork Sausage prize at the Devon County Show (plus four silvers).What makes his sausages so special? “I’ve been making sausages since I was 16. I vary the flavour, but the basic recipe is the same.” I ask if it’s a secret. “You can see what the ingredients are – they’re listed on the packet. But it’s like a village fete: you have 24 Victoria sponges all cooked to the same recipe, and each one is different. The secret is how you do it.” One thing he does reveal is that all his sausages are made from prime British pork shoulder. As for the flavours – this is where Ivan’s imagination comes into play… bestsellers are Pork with Glastonbury Ale, Pork with Burrow Hill Cider and Mustard and Pork and Cracked Black Pepper. For the adventurous, check out Pork and Jalapeno Peppers, Pork and Black Pudding, Pork with Barber’s 1833 Cheddar and Burrow Hill Cider and Pork with Red Wine and Stilton. Ivan has noticed a trend recently: ‘people seems to like a bit of sweetness in their sausages.’ Hence a recent addition to the list – Pork and Marmalade. You can buy Ivan’s sausages at the ‘Shed Door’ from 9am-1am on weekday mornings (best to phone first) or from good Somerset delicatessens. You can also catch him at Wells, Nailsea and Frome Artisan markets, as well as the Tobacco Factory at Bedminster, near Bristol. He would like to sell at more farmers’ markets in the area, but the other stallholders won’t allow him in – they protect their patch. (A short-sighted attitude, in my opinion, although it does explain why many of the markets are so thin on the ground, in terms of both producers and customers…)Sausages cost from �3.75 per pack, or �10 for 3 packs direct from the shed. Ivan posts his sausages all over Britain – buy 5 kilos and delivery is free. All his sausages freeze to perfection.And two things to look out for: during British Sausage Week (2-8 November) Ivan will be offering a special edition of his Champagne and Strawberry Sausage (which caused a sensation over the Jubilee). At Christmas, look out for his Boozy Cranberry Sausage, spiked with Glastonbury Ales’ ‘Festivale’. The Sausage Shed, Homeleigh, Stembridge, Somerset TA12 6BP, telephone 01460 249479, sausageshed.co.uk

CLICK HERE for some great Sausage shed pork recipes

Ex-Editor of BBC Food Magazine, Orlando Murrin is chef and co-proprietor of Langford Fivehead, the award-winning boutique b&b at Lower Swell, Somerset TA3 6PH, langfordfivehead.co.uk