Another Calendar date like St Andrews Day means another opportunity to rustle up a special sausage recipe and this year for St Andrews Day Heaps are very happy to present the Braveheart Banger!

Its made with Pork, Black Pudding, Wildflower Honey & Apple. Guaranteed to keep you warm, even if you’re wearing your kilt!

Thanksgiving Day is a holiday celebrated primarily in the United States and Canada. Thanksgiving is celebrated each year on the second Monday of October in Canada and on the fourth Thursday of November in the United States. Because of the longstanding traditions of the holiday, the celebration often extends to the weekend that falls closest to the day it is celebrated.

Here at Heaps Sausages we love any excuse to try out a new recipe, and special calendar dates are a great example. So we may normally be English but in the week of the 6th November we are as American as Blueberry Pie.

To mark this year we’re introducing our Thanksgiving Day special, the Star Spangled Banger to really help our US cousins get in the mood. Its made with Turkey, Fresh Cranberries, Butternut Squash & Cream!

So pop into the kitchen & join in the Cheer!

Dining News Asia recently visited Heaps to meet Martin & learn about what makes us tick. Below is a brief excerpt from the article and you can read the whole thing by clicking the link at the end.

Martin Heap -The Best British Sausage Maker

The former owner of Simply Sausage Martin now works as a consultant with Cranswick Food (www.cranswick.plc.co.uk) and makes 300-350 kgs of “Taste the Difference” sausages a week for Sainsbury’s using his methods and recipes. To discover what makes the Best British Sausage and went to Martin’s small shop in Greenwich to meet the man and learn his secrets

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Martin recently helped The Guardian get to know their sausages by teaching them a thing or two about picking the best Pork bangers. Below is a brief excerpt, but if you follow the link you can see the whole article.

Know your sausages – How to pick the best of British pork bangers

We are a nation obsessed with sausages. Last year, according to market research company Kantar Worldpanel, we consumed around 132m kg and spent nearly £500m on them. Sales have risen by more than 13% in the last two years, with some supermarkets recording increases of 30%. Our ultimate favourites are pork, but how many of us know what is going into them?…

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Martin was recently featured in The Guardian newspaper. Below is a brief excerpt and you can click the link for the whole story…

I have seen the future, and it’s pork

We have finally outgrown the traditional sausage. Those sad little tubes of fat have been replaced by ‘premium’ bangers, crammed to bursting with real meat and fresh herbs. One in three comes from a little-known Yorkshire company, without which this revolution might never have happened. Martin Wainwright visits the home of the super-sausage

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