To celebrate British Sausage Week later this year The Gazette has teamed up with Berkhamsted butcher Joe Collier to give readers the chance to design their own sausage.
Whether it be spicy or sweet, made of pork, venison or chicken, we want to hear what you would like The Gazette Sausage to contain.
The ideas sent in will be judged by Mr Collier, who owns Eastwoods on Gravel Path, The Gazette and the BBC food and
wine critic Nigel Barden.
The top three will be made and 5lbs worth given to the readers who designed them.
The three finalists will then go head to head in a vote and it will be up to the public to decide which should be crowned The Gazette Sausage and be sold in Eastwoods during British Sausage week on November 3 to 9.
If the recipe is a success it may become a permanent feature at the shop.
When thinking about what makes a good banger Joe gave this advice: "It's all about flavour. You can use anything from coarse ground pepper and mustard seeds to thyme, parsley or sage."
For more exotic ingredients he suggested cayenne pepper, papaya or mango to make a delicious Caribbean sausage.
Other types of ingredients to consider include: cider, Guinness, leek, apple, chilli, marjoram, garlic, mace, lemon zest, mint and rosemary.
The list is endless, and it is up to our readers to use their creativity to get those taste buds tingling.
Mr Collier has also offered a 10 per cent discount on the specially made sausage to readers who present a voucher, to be featured in the coming weeks in The Gazette, to staff in the shop.
What would you like in the banger? Email you suggestions to
editorial@hemelgazette.co.uk.
Alternatively send them to: Newspaper House, 39 The Marlowes, Hemel Hempstead, Herts, HP1 1LH.
The full article contains 317 words and appears in n/a newspaper.
