Brighton Sausage Co
Gloucester Road, Brighton.
01273 676677
Open daily, 9am-6pm
Review: September 22, 2006
Paul Gilks and Dave Barr
Can you name 35 different varieties of
sausage? Us neither – but the latest
foodies to set up shop in the North
Laine are banger experts.
Paul Gilks and David Barr met while working
in a sausage shop and decided to combine their
knowledge and go into business together.
The Brighton Sausage Co also has a deli
counter serving more than 30 different cheeses,
cured meats, and organic veg and olives which
are marinated onsite.
“We’ve been doing this for years and have
seen the loyalty people have towards shops and
products like this,” says Paul. “We really want
people to come along and get involved in the food
– eat it, taste it, not just look at it through plastic
wrapping. I suppose it’s a backlash against the
supermarkets.”
The sausage selection includes varieties from
around the world, as well as traditional choices
like the classic pork sausage.
Then there are fruity kinds, like pork and
apple, and more exotic examples like African
boerewors and Italian fennel, plus veggie choices
(priced between 40p–90p per sausage).
They are all made from Sussex free-range
meat from a traditional butcher in Steyning, and
about a third are gluten and wheat free.
“The perfect sausage needs decent quality
meat and a decent amount,” says Paul. “Our
sausages have an 80 per cent meat content, and
are made from nice cuts that you would eat for a
Sunday roast or something.”
On the cheese counter, you’ll find just as
diverse a selection, from local brands to
worldwide. If it’s all a bit confusing, fear not.
Paul used to sell olives and cheese from a
market stall, and has worked on a cheese
counter and at farmers’ markets: “Cheese has
been more or less continuous throughout my
adult life, so it’s fair to say we’re pretty clued up
on it,” he says.
Also gracing the shelves are freshly-baked
bread, South African specialities and dried
meats and condiments to complement your cold
counter purchase.
“If people want us to get in something special
we will. It’s that sort of shop. Customer service is
a priority and it’s the customers who will decide
what direction the shop goes in.”
Meat orders can be taken (give a couple of
days’ notice) and there is a wholesale pricelist.
If you are interested in restaurants in Brighton, Hove and Sussex, visit www.theargusfoodguide.co.uk
