Local Food First Wrexham

BUTCHER Mark Lewis has begun work on a new sausage which uses beer sourced from his local brewery.  He is using the expertise which last year saw him crowned Wrexham’s Sausage Champion.

The title secured Mark a place in the national Champion of Champions competition in London in October.

For his next project he aims to blend locally sourced Welsh pork with ale from the Plassey brewery, near Bangor-on-Dee.
Mark, who wife wife Jane runs the neighboring Lewis’s Farm Shop, said: “The Plassey already supplies ale which is used in our pies and we wanted to develop further ranges by incorporating its ale into our sausages.”

The Pork and Plassey Ale sausage still needs some fine tuning but it will be ready by Easter.

The farmshop’s butchery cuts up beef and lamb sourced from the family’s own farm. Its pork is reared locally.