The Peterborough Evening Telegraph
Butcher’s bangers are sizzling hot
A BUTCHER claims to have created the hottest sausages in the world - containing an ingredient used as an elephant deterrent and an antiterrorist weapon.
Staff at trendall’s butchers, in Market Place, Oundle, have produced the Pork Inferno Sausage after customers asked them for something spicy.
After taking inspiration from an American television programme, the butchers created the sausage by mixing a blend of hot ingredients.
These include paprika, chilli powder and Bhut Jolokia chilli peppers - known as ghost chillies – which are recognised by the Guinness Book of World Records as the hottest chilli peppers in the world.
According to the book, ghost chillies are 401.5 times hotter than Tabasco sauce.
In north-eastern India, people use ghost chillies to keep wild elephants at bay, by smearing them on their fences.
And in 2009, scientists at India’s Defence Research and Development Organisation announced plans to use the chilli peppers in hand grenades, as a non-lethal way of flushing out terrorists.
As well as a food and a spice, the chillies are also used as a remedy for those suffering from summer heat, by inducing perspiration in the consumer.
Stuart Mcdonnell, a butcher at Trendall’s, said: “The sausages are extremely hot. Anyone eating them will need a glass of water or two to drink.
“I don’t know of any other butchers that have created a type of sausage like this. “We believe they are unique.
“They could be the hottest in the country, or even the world. We just hope that our customers like them.”
The new sausages went on sale for the first time yesterday, and are priced at £11.25 per kilo.
Mr Mcdonnell said that if the sausages proved a success, then the firm would continue to sell them.
He added: “Some of our customers came in the shop and specifically asked for a more spicy sausage.
“We scoured the internet and found a clip from an American television programme which featured ghost chillies being used in foods and showed just how hot they were.
“We ordered some and then created the sausages by mixing the chillies with sausage meat, as well as paprika and chili powder.
“The reaction we’ve had so far has been very positive. But it’s early days yet – we’ll have to wait and see.
“We pay great attention to our customers and their requests.
“If they like the sausages we’ll keep on making them.”