Sausages made with real ale went down so well with regulars and visitors at a Par pub that they have become a permenant addition to the menu.

Sarah Caeser at the Welcome Home Inn, which is part of St Austell Brewery's estate, teamed up with her brother Andrew Knott from Charlie Harris Butchers at Tywardreath to come up with three ale infused sausages to celebrate national Cask Ale week (6th-13th April.)

The sausages, which are made with the Brewery's award winning ales Tribute, Tinners and Proper Job, were only intended to be a one off special but proved so popular that a trio of ale sauages and mash has become one of the most popular choices on the menu.

Sarah Caeser, landlady at the Welcome Home Inn, said: "We're delighted with how successful the sausages are. We wanted to come up with a novel idea to celebrate national Cask Ale Week but we never imagined that they would become so sought after.

"The locally sourced meat and delicious St Austell Ales make a really distinct flavour and we plan to alterate the Proper Job sausage with a new Black Prince sausage.  This is a black ale with a full-bodied fruity flavour and is equally as delicious."

Sarah concluded: "The success of the sausage is down to a real family effort and they will stay on the menu for as long as there is demand."

< Prev		Next >