PREPARE for a banger bonanza next week as one of Dorset’s finest food producers joins forces with a local chef to celebrate National British Sausage Week.

The Dorset Smokery & Charcuterie will be showcasing their award-winning sausages at Ye Olde George Inn at Christchurch with a special menu and a series of tasting events.

Top bangers include the Hurn Honker, a coarse cut franglaise pork, garlic and onion sausage and famous Wild Boar and Apple Sausage, (a favourite of the Christchurch Food Festival) which won two silver gongs in the Celebrate Your Love of the Great British Sausage Competition.

Other varieties include the New Forest Red Sausage, venison with red wine and spices and Pork & Smoked Cheddar, all in natural casings, with no artificial colouring or flavouring.

There will also be a full range of sausage tasting at The Dorset Smokery & Charcuterie at Hurn on Sunday, November 9, between 11.30am and 2pm.

The smokery’s product manager, Thomas Stevens, said everyone was welcome: “We are delighted to be able to promote British Sausage Week and show people through tastings at Ye Olde George Inn and here at The Sausage Centre, the quality of sausage that is available on their doorstep.

“We are committed to producing the finest sausages available and truly honouring this British Classic”.

James Vincent, head chef at Ye Olde George Inn, added: “Bangers & Mash is a British classic, and when using the quality of sausage produced locally in Hurn, can be a taste sensation.

“The sausage is brilliant in its simplicity and is worth celebrating”.