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Bangers and splash! Sausages from the sea

By Western Morning News  |  Posted: August 10, 2013

  • Andrew Maunder with a string of Lloyd Maunder's new Seaweed Sausages, made with pork and Cornish seaweed Photograph By Richard Austin

  • First take pork, top picture, sea spaghetti, centre and dulce, bottom – and mix it all together. Lloyd Maunder's seaweed sausages are going down a storm

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A Westcountry chain of butchers' shops is making pork and seaweed sausages – after being inspired by an article on foraging in the Western Morning News.

Andrew Maunder, boss of the Lloyd Maunder butcher's shops, is combining prime pork shoulder with two kinds of seaweed – sea spaghetti and dulce – also known as kelp, to make a sausage with a salty tang of the sea.

So far, in taste tests with the public in Exmouth, the new sausage has gone down well and the next step is to introduce it at Lloyd Maunder's coastal butcher's shops in Dawlish, Exmouth, Kingsbridge, Paignton and St Marychurch, Torquay.

Mr Maunder revealed he had read a piece by Totnes restaurant owner Matt Buzzo, who writes a monthly article about 'wild food' in the WMN's Morning News Country pages, and thought he would give the seaweed sausage a try. "I was talking to the lads at the Exmouth River Cafe and they said they would be happy to try some so I thought I would give it a go," he said.

Andrew sources his seaweed from the Cornish Seaweed Company and began his experimentation with just 2% of seaweed as a proportion of the overall mix. "That didn't give us enough seaweed flavour," he said. "We've now gone up to 15% seaweed and it seems about right, but I am still anxious to get honest feedback from people who try them."

The sausages are created by Andrew and his chef, Paul Watkins, in the Lloyd Maunder kitchens at the Greendale Business Park at Woodbury Salterton, East Devon.

And they could be just the start of a new range of Lloyd Maunder sausages with an added taste of the wild.

"I like the idea of taking good meat and adding wild and natural Westcountry products to it to create something new," he said.

So far production is small – just 20 kilos were made for the first taste test. But if sales take off them they can step up production. And there is no shortage of seaweed to provide the salty kick.

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  • chunder12345  |  August 11 2013, 10:04PM

    i think its sickening what goes on in slaughterhouses. to think our society is making profit and eating animals that have been badly treated and abused. I would not pollute my body with this stuff. i think this is responsible for the negative behaviour in our society caused by eating this stuff that has been badly treated. there must be spiritual consequences for this. you dont nee dto even eat meat to live. its all about money. alot of the nutrition stuff you here is not true. it seems peoples minds get controlled by the media and from tv adverts. what kind of sick government would support this kind of system or allow it. if they are capable of this then there can't be any limit with how they will treat people. remember meat is jsut about money and is not essential for people to live. dont buy it and you help end some suffering

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