IT’S not often someone takes such dramatic action simply because they can’t find a proper sausage. Though that’s exactly where it all began for ex-engineer and passionate foodie, Michael Oliver. Disillusioned with the lack of availability and choice of great quality, honest sausages in the UK, Burley-in-Wharfedale based Michael took the decision to retrain as a Charcutier and create his own particular brand of very special sausages.

And it looks like the hard work is beginning to be noticed. This week is National Sausage Week (October 29 to November 3) and Michael’s handcrafted proper sausages have picked up three awards.

The national search to find the best sausages in the UK took place in early October with around 500 sausages assessed by a team of expert judges headed up by Institute of Meat CEO Keith Fisher. The judges gathered at The Regional Food Academy at Harper Adams University to put all products to the taste test and the winners were announced on October 29.

Primal Cut received the following awards: Best independent butcher north east: traditional category: runner up – the Burley sausage, innovative category: highly commended – the currywurst and for best manufacturer own brand sausage: innovative category, highly commended – the Meatza.

Michael is particularly proud of “the Burley”, a pork sausage made with venison and bilberries to reflect his home village and beautiful surrounding moorland.

He said: “We have a simple real passion for celebrating life through good food and are delighted that this has been recognised at national level by the panel of judges for national sausage week”