The Franconian Sausage Company
John-Paul Habermann, a trained chef, set up The Franconian Sausage in 1999 to create exceptional sausages to the restaurant trade, now also retailing to the public. They are SALSA- accredited and have on-site smoking and curing facilities. They source meat from Red Tractor Certified farms and avoid the use of additives, fillers and artificial colours or flavourings. Their Black Pudding won a medal in the international Boudin Noir awards in France and Hot Smoked Londoner made with pork, herbs and spices has become their signature sausage.