The Newmarket sausage is a pork sausage made to a traditional recipe from the English town of Newmarket, Suffolk. Two varieties of Newmarket Sausage are made branded with the names of two different family butchers. Both are sold widely throughout the United Kingdom. In October 2012 the Newmarket sausage was awarded Protected Geographical Indicator of Origin (PGI) [1] status. [2]
The three varieties of Newmarket Sausage are Musk's, [3] Powters and Eric Tennant Butchers. The main difference between the three recipes is that Musk's uses bread as a filler while Powters and Tennants both use rusk. [4]
Powters Sausages began in 1881 in what was a small butchery shop in Newmarket. Powters was originally started by the present owner Grant Powter's great-grandfather. During his time in the town, William Harper developed the recipe for what is now the Newmarket sausage.
Musk's sausages originated in the small village of Stetchworth, three miles from Newmarket. Elizabeth Drake, the owner of a butcher's shop in Tea Kettle Lane was widowed in 1882 and, in 1884, remarried to butcher James Musk in Depford, Kent. She then began (or possibly continued) to sell the Musk's variety of sausages. These are believed to have been produced at Ivy House Farm where the Drakes were tenant pig farmers. Drake and Musk also had a shop in Market Row, Newmarket, from which they traded until moving to the High Street of Newmarket. James Musk died in 1905, a few months after opening the main shop on High Street, where the business traded until 1979. After his death, the business passed to James' stepson, Louis Frederick Drake (the Musks had no children), and later to his grandson Louis Gilbert Drake.[ citation needed ]
Musk's sausages were favoured by royalty and Royal Warrants were issued to Musk's from George V in 1907, Prince Edward of Wales (later the Duke of Windsor) in 1929, Queen Elizabeth, later Queen Mother, in 1965, and Queen Elizabeth II in 2005. It is not known whether Elizabeth Drake created the Musk's recipe and her new husband was the business influence to make it a success or whether James brought the idea back to Newmarket from Chiswick in London, where he had been working as a butcher in 1881.
In 2005, the European Union and the UK Department for Environment, Food and Rural Affairs tried to persuade the two companies to merge recipes and gain Protected Geographical Status, from which products such as Parma ham and Stilton cheese have benefited. It would mean their use of the Newmarket label would be protected to them for the sausage market, but it would also mean only one of the two recipes could exist. Faced with this problem, each party stands firmly by its own recipe, and neither wants to bow down nor merge recipes.
In November 2012, the Newmarket sausage received PGI recognition, all recipes co-existing as the European Union permitted the distinction between the recipes (including that of Eric Tennant Butcher's) and incorporated all the different ingredients listed in the application. [8]
Mortadella is a large Italian sausage or luncheon meat made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat. It is traditionally flavoured with black pepper grains, but modern versions can also contain pistachios or, more rarely, myrtle berries.
Newmarket is a market town in the English county of Suffolk, approximately 65 miles north of London. It is generally considered the birthplace and global centre of thoroughbred horse racing. It is a major local business cluster, with annual investment rivalling that of the Cambridge Science Park, the other major cluster in the region. It is the largest racehorse training centre in Britain, the largest racehorse breeding centre in the country, home to most major British horseracing institutions, and a key global centre for horse health. Two Classic races, and an additional three British Champions Series races are held at Newmarket every year. The town has had close royal connections since the time of James I, who built a palace there, and was also a base for Charles I, Charles II, and most monarchs since. The current monarch, Queen Elizabeth II, visits the town often to see her horses in training.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, or goose is used.
Bratwurst is a type of German sausage made from veal, beef, or most commonly pork. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast. Beef and veal are usually incorporated amongst a blend often including pork.
Turrón, or torrone, is a southern European nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped into either a rectangular tablet or a round cake. It is frequently consumed as a traditional Christmas dessert in Spain, Portugal, and Italy as well as countries formerly under the Spanish Empire and Portuguese Empire, particularly in Latin America.
A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter houses, or may be self-employed.
Cumberland sausage is a pork sausage that originated in the ancient county of Cumberland, England, now part of Cumbria. It is traditionally very long, up to 50 centimetres, and sold rolled in a flat, circular coil, but within western Cumbria, it is more often served in long, curved lengths.
Prosciutto, in full prosciutto crudo, is Italian uncooked, unsmoked, and dry-cured ham. Prosciutto crudo is usually served thinly sliced.
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines in particular from the Balkans, or Hungarian cuisine as well as culinary elements stemming from the cuisines of Eastern and Central Europe.
Thuringian sausage, or Thüringer Bratwurst in German is a unique sausage from the German state of Thuringia which has protected geographical indication status under European Union law.
The Melton Mowbray Pork Pie Association is a group of pork pie manufacturers in the Melton Mowbray area of England, UK. The association was set up in 1998 with the aim of helping to protect the Melton Mowbray pork pie recipe.
Lincolnshire sausages are a distinctive variety of pork sausage developed in and associated with the English county of Lincolnshire.
There are many geographically indicated foods of the United Kingdom. In British cuisine, there is a custom of naming foodstuffs with reference to their place of origin. However, there are other reasons for this practice; Scotch egg, which was invented in London and Dover sole which indicates where they were landed, for example.
Winter salami is a type of Hungarian salami produced according to a centuries-old tradition. Made from Mangalitsa pork and spices, winter salami is cured in cold air and smoked slowly. During the dry ripening process, a special noble-mold is formed on the casing surface.
Stornoway black pudding is a type of black pudding made in the Western Isles of Scotland.
Black pudding is a distinct regional type of blood sausage originating in Great Britain and Ireland. It is made from pork or beef blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats or barley groats. The high proportion of cereal, similar to the Swedish blodpudding, along with the use of certain herbs such as pennyroyal, serves to distinguish black pudding from blood sausages eaten in other parts of the world.
Sneem Black Pudding is a variety of black pudding produced in Sneem, County Kerry, Ireland.
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