Bobby's Bangers

The Egg Award judge and Cumbrian chef Jon Fell is attempting to beat the current Guinness World Record for the biggest Scotch Egg. It's quite a feat as the current record egg weighs in at just over 6 kilos! In order to beat the record Jon will need not only Ostrich Eggs but also a substantial amount of sausage meat. 

In order to help him achieve the record the infamous North West of England sausage maker Bobby's Bangers have stepped in as one of the sponsors and will be providing the sausage meat for Jon's World Record beating Scotch Egg.

Bobby's Bangers consider themselves to be the Willy Wonkas of the sausage world...

"Who doesnt like to push boundaries? We certainly do!  We obviously do what people would consider "normal" in sausages, but we also have created sausages that people would certainly consider unusual or just downright strange!"

"We have developed about 40 different flavours up to now and we are still going! All our ingredients are  seasonal and local, within reason, (pineapples don't grow up North!) so the flavours will vary according to the availability of the ingredients."




"Each week we will tell you what the flavours will be, and there is no telling when they will appear again!"

"If you email us at bobbysbangers@gmail.com we will send you a weekly list of the flavour's so you don't miss anything."

The Egg Award is proud to have Bobby's Bangers aboard as part of this years team and if you're thinking about making Scotch Eggs, make sure you use Bobby's bangers!

Bobby's Bangers Toad In The Hole

Ingredients

Serves 4

8 Bobbys Bangers (any flavour) although the madras work very well!

8oz 225g Plain Flour,  4 Eggs,
250ml milk, salt & pepper to taste

1 Tablespoon of sunflower Oil or beef dripping

Instructions

1. Pre-heat oven 200 degrees C / Gas mark 6
2. Pour oil/dripping in a baking dish and arrange sausages in a single layer and put into pre-heated oven for 10 minutes.
3.  
4. Meanwhile, in a medium bowl whisk together flour, eggs and half the milk until smooth.  Gradually whisk in the rest of the milk until a smooth batter and season to taste.
5. 
   
6. Ladle the batter over the sausages until they are 3/4 covered and return to the oven for 35 minutes, or until centre is brown and risen.
7. Don't worry if there a little soggy underneath that's normal!!
8. Enjoy