Christopher Cripps has confirmed his place as one of the nation’s top sausage makers with a string of competition wins.
He was crowned National Supreme Speciality Sausage Champion at the NEC in Birmingham on Sunday the 21st of March, then later that week his skills brought Gold Awards to Green’s of Pangbourne at the South of England Showground in Sussex where the region’s top butchers were vying for accolades.
Christopher – third generation to work at the family firm in Whitchurch Road – has developed 18 styles of artisan sausage, all made by hand from free-range local pork and other fine ingredients. Winners at Ardingly were Pork Originals, Pork Cheddar & Spring Onion, and Spicy Lamb Sausage. Said Christopher: “I was taught to make sausages by my grandfather Royston Hine, and we stick to his traditional philosophy of using only premium quality meat. The Pork Original is my grandfather’s original recipe; while the Pork Cheddar & Spring Onion is a new creation developed developed by my father and me. The Spicy Lamb sausage reflects the growing demand for new flavours, and it was a case of trial and error until I got it just right”.
