TThe recipe for the Musk’s Newmarket sausage is unchanged since the days of Queen Victoria in 1884. James Musk’s original recipe lives on, passed down through the generations, and remains a closely guarded secret by the current owners, ensuring the sausages continue to be made to the same exacting standards as they always have been.

The company has introduced a gluten-free variety of their famous sausage, using the same pork shoulder meat and spices but substituting the bread with rice. The flavour and texture is almost indistinguishable from the original recipe and this has been recognised with a Gold Award from the Guild of Fine Food Retailers (the Original recipe sausages already having two such awards!).

Other varieties available are Pork & Leek, also a Gold Award winner, the wonderful Pork and Aspall cyder and, seasonally, a special Christmas recipe made with chestnuts, orange zest, lemon peel and cranberries combined with our meat, bread and spices.

Musk’s have been a favourite of the Royal family for generations, having been the proud holder of four Royal Warrants during its history, having recently been granted a Warrant by Her Majesty the Queen. King George V in 1907, whilst Prince of Wales, granted the first Warrant and later in 1929, Edward, the then Prince of Wales, followed suit. Queen Elizabeth the Queen Mother granted her Warrant in 1965. Royal patronage has always been part of the company’s heritage.

On race days in Newmarket, people come into town to stock up with Musk’s but they are also available in delicatessens and fine food stores around the country. Alternatively they can be sent direct to your door by courier, please phone 01638 66 26 26 to order.

The Manufacturing Process

Most sausages contain rusk but Musk’s Newmarket sausages are made with bread, delivered daily by local bakeries, to give them the succulence for which they are renowned.

The meat used is prime British pork shoulder from fully traceable pigs reared on BQAP farms. There is no doubt that shoulder meat is the best for sausage making. It is exceptionally lean and looks good enough for Sunday lunch! The pork is inspected, weighed into 80lb. batches, mixed with our spices and passed through the mincer.

Natural casings are slipped onto the machine’s nozzle which is set for either sausages or chipolatas. The casings are thin but strong, so the machine can produce sausages without breaking the skin. Natural casings, which should never be pierced and will not burst when cooked – the end result is an attractive curved sausage – delicious.

Sausages are twisted deftly into links then hung on racks to dry for twenty minutes. They show a good meaty appearance that is proudly displayed in open top packs or on trays. Covering the sausages in cellophane is the only automated process.

The factory practices have been brought into the 21st Century with full higher level ”BRC” accreditation to give the quality assurance required nowadays. The small dedicated team who make the sausages have also been awarded Investor in People recognition for their part in maintaining a traditional process.

A reputation that has spanned two centuries brings you the texture and flavour of how sausages used to be.