A PATRIOTIC butcher has made the ultimate Scottish sausage by including Irn Bru, haggis – and ginger.
The shop in Duns, Berwickshire, created the sausage to celebrate Scotland’s victory over Japan in the Rugby World Cup.
Owner Greig Foston was so elated after his team won 45-10 that he set about creating the most Scottish sausage ever.
Greig has form for crazy creations having famously produced a Scotch egg Creme Egg for Easter.
With his team of butchers at Foston’s Fine Meats they combined a Scottish pork sausage with the national dish, the unofficial national drink and, in a nod to the Celtic gene, ginger.
Greig said: “We’re rugby fans and managed to catch the second half of the match on Wednesday.
“You can’t really get more Scottish than this. Thankfully, the ingredients worked the very first time we trialled it.”
Rugby and sausage fans alike can get their hands on the patriotic product for £8.50 a kilo – but they will have to be quick as they are only available for a limited time.
Despite the random combination of ingredients, Greig says customers have been enjoying trying out their creation.
“We put testers out on the counter and we’ve had quite a lot of people come in, try one and then leave with six,” he said.
“They’re really nice – I like them anyway.
“We just put chunks of haggis in normal sausage meat, and then added a bit of ginger and a splash of Irn Bru.
“The Irn Bru makes it a bit sweet but the ginger then gives it a kick.
“We might try and come up with more flavour combinations as the rugby continues.”
Greig’s Scotch Egg Creme Egg contained 1,000 calories and was served warm so that the chocolate inside was completely melted.
He also sold Mini Egg Sausages to keep with the Easter theme, much to the delight of his sweet-toothed customers.