producers - framsausagefest
The wonderful Sausage Producers who competed in 2018

Sutton Hoo Chicken

The story of Sutton Hoo Chicken began in 1994 when Charles & Belinda Nash set out on a mission to rear truly free range chicken in the Suffolk countryside they both loved. Despite Charles’ passing in 2009, Belinda and Charles’ godson, Will, continues to carry on the couple’s lifelong dream, growing their chickens traditionally, for longer and free range on Suffolk meadows. The traditional breed used is a slower growing chicken; grown on average for 10 weeks and 25% longer than standard free range chickens.

Website: Sutton Hoo Chicken

Hall Farm Butchers

At Hall Farm Butchers, we stock and sell traditionally reared and locally sourced beef, chicken, lamb and pork, as well as seasonal game and Christmas turkeys and geese. Behind the counter you will always find a selection of the finest cuts, homemade pies, sausage rolls and prepared specialities such as BBQ kebabs, stuffed chicken breasts or minty lamb pastry wheels.


E W Revett & Son

Revett's Butchers opened in Wickham Market in 1962. It was in 1962 that the recipe for the famous  award winning  Revett sausage was created, this remains a cloesly guraded secret.

Website: E W Revett

The Lemon Tree

Friendly, relaxed bistro. Breakfasts, lunches, French & British home style cooking. Coffee & cake served all day. Good wine too! Private Hire Available. Creating their own unique sausage for the Sausage Festival with a delicious French twist.

Friday Street Farm Shop 

About Friday street Butchery and the team representing them at the Framlingham sausage festivals 
Friday street butchery opened in early 2014 by Ian Manthorpe. He started with one very small counter and only himself to run it. Year on year Ian and his butchery has been growing. Now three years Ian has 3 extra hands who are Toby Edwards.Peter Stickland and Darren Knights and two large counter. With the butchery growing and growing so is Ian's name to supplier high quality local meat to the Friday street customers.

The Team you'll see at the festival this year, Toby and Ian Manthorpe, will representing Friday street butchery at the festival. 
Ian Manthorpe has been in the butchery world for 23 years, some would call him the master butcher at Friday street. Also prides himself on local grown produce. 
Toby Edwards has been in the butchery world for 2 1/2 years. Passed his level 2 butchery skills and now doing his level 3 which focuses on breeds and the more managerial side of the business. Some would call him the young lad at Friday street. This year he will be entering very own homemade flavoured pork sausage recipe.



Powters is one of Newmarket's oldest established family businesses, dating back to 1880 and now in its fifth generation.
We are famous for The Newmarket Sausage which has been made continuously in Newmarket by the our family since 1881. Originally the essential breakfast or convenient hot snack enjoyed by racegoers, it soon found fame outside the town and is now a firm favourite throughout east Anglia. We think of it as the Champagne of sausages!


Emmerdale Farm Shop

We have a traditional butchery in-house, specialising in our own home produced beef which has been slowly reared, grazing on our fields and marshes. We also stock locally reared pork, lamb, poultry and game. Speak to our friendly team in the butchery. Jeremy has over 40 years experience in the butchery profession and is passionate about teaching our customers about the different cuts and joints we sell, especially the under-rated, economical cuts. We have daily sausage tastings and also stock a wide range of delicious homemade pies, quiches, scotch eggs and sausage rolls.


John Hutton Butchers

John Hutton, prize winning Suffolk butcher established 30 years ago in Earl Soham, sells quality meat supplied direct from local farmers. The deli counter also offers fish and an interesting selection of over 40 English and continental cheeses.

Website: John Hutton Butcher

Dunnett's Butchers

We are a friendly local butcher established in 1980. We supply local produce including  Dingly Dell Free range pork, Norfolk/suffolk Beef, Lamb and chickens. We make our own sausages and burgers in many different flavours. We make a good range of kebabs and grillsticks for the BBQ or grill. We also marinade any cut of meat you choose in one of our many flavours.
We stock local free range black Pudding, Honey and free range eggs. 


Meat Masons

Welcome to Meat Masons and our Secret Sausage Shop. We are passionate about only using the best possible ingredients – you are what you eat so for that reason we make sausages with a difference! Using only pork shoulder (which is the sweetest part of the pig) + artisan (Meat Mason know how) skills + herbs and spices we make top quality traditional sausages. Our Secret Sausage Shop has 10 different varieties of sausages (including German sausages) available daily so people can pop in, try and buy some for themselves - Everyone is welcome! 


JR Creaseys

JR Creaseys, butchers of Peasenhall. Est 1967. Providing the best local beef,pork,lamb and poultry cut to your requirements. Homemade sausages & burgers plus our innovative meal ideas

Procter's Sausages

Everyone loves sausages - you can buy them from just about anywhere that has a chill cabinet. The problem is the quality varies from inspirational, artisan-made products using the finest slow-grown pork, to the deviously bad, electric pink specimens using the worst and most watery, factory-farmed pork. Sausages range from the seriously sublime to the frankly disgraceful.

Truly great sausages are made from slow grown pigs, reared outdoors with space and freedom to display their natural behaviours. Fed a natural cereal based diet, there is time to develop a flavour and succulence that intensive indoor-farmed pork just cannot match.

Just sourcing correctly grown pigs, from right here on our doorstep in Suffolk, is only the beginning though. We use fatty cuts such as the shoulder and neck and mince the meat coarsely, ensuring a banger with fantastic texture and succulence. Add to this the right amount of rusk (bread with no yeast) to absorb the delicious cooking juices, encase the whole in a natural hog runner for a tender bite and you're getting close to the perfect sausage - a Procter's sausage.


Prince of India

The Prince of India is a fully licensed authentic Indian restaurant on Market Hill in Framlingham. A special sausage with an Indian falvour has been developed especially for the Sausage Festival
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