IT may be an unlikely combination but Irn Bru and sweet chilli flavoured sausages have proved to be so popular that the inventor is passing his secret recipe to other butchers in Scotland.
Milngavie Butchers is one of those to receive instructions on how to make them and has already started selling them.
The sausages, created by Stuarts of Buckhaven, received the top award in the speciality sausage category at the Scottish Craft Butchers Awards last May.
Stuarts of Buckhaven are keen for their tasty invention to become a best seller in Scotland and the Milngavie shop launched it during National Sausage Week which ran from Monday, October 31 to Friday, November 6.
Kenneth McAllister who runs the former Lewis Butcher on Station Road, was really pleased to receive the recipe as selling unique products makes butchers like him stand out from their competitors.
He said: “Irn Bru with sweet chilli pork sausage links to one of Scotland’s great icons and I’d like to think that my customers will enjoy what has proven to be a top selling sausage elsewhere.
“I have to admit I wasn’t too sure about this combination to begin with but when I tasted them I discovered they were delicious.”
Milngavie Butchers won a gold award for the steak and sausage pie at the 2011 Scottish Craft Butchers Steak Pie Evaluation held in Perth earlier this year.
Alan Stuart, managing director of Stuarts, can’t believe that other butchers are not selling this special cocktail. He said: “I think it should be the national sausage of Scotland.”
The winning recipe and point of sale material has been sent to 450 craft butcher shops throughout Scotland so they will all be able to make this latest invention.