A Perth butcher thinks he is onto a weiner with sausages flavoured by one of Scotland’s most notorious drinks.
Butcher Beaton Lindsay realised that beef and Buckfast was the missing link when it came to his line of flavoured bangers.
The unusual mash up came about following a discussion with a chef friend.
Since going on sale last week at Lindsay Butchers, on North Methven Street, the combination has become the wurst-kept secret in the city, with buyers flocking to give them a try.
Beaton said in a single day he’d sold four times as many as any other flavoured banger.
“They have been selling very well for a flavoured sausage,” he said. “We sell 10-15lb of each of our flavoured ones on a normal day but we sold about 40lb of these on Saturday alone.
“We are now making them every day.”
The so-called Bucky Bangers were created on the spur of the moment.
Beaton said: “It was just a couple of us having a giggle in the back shop.
“A while back Mark Bell, who’s a chef at the Queens Hotel, asked me about the types of sausage I can make. I told him ‘any type of sausage you want, I can make it’.”
Mark suggested Buckfast, and one quiet afternoon Beaton sent apprentice Shaun Kay to buy a bottle of the tipple.
Beaton mixed the tonic wine with the water normally added to the minced beef as part of the sausage-making process and he says the result is not what you’d expect.
“They’re not overpowering,” he said. “I would never actually drink Buckfast, I had it once and thought ‘this is minging’, but when you put it in sausages they are absolutely cracking.
“It’s quite subtle, with a nice sweet aftertaste. There’s not so much alcohol in them that you won’t be able to drive afterwards.”
The Bucky bangers are also being sold at the Queens Hotel and Willow’s Caf in Perth.
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