A Sussex sausage maker has broken the Guinness World Record for the most number of sausages produced in one minute.
Liam O’Hagan smashed the record from his production unit in Sidlesham, near Chichester, today (November 2), making 44 sausages in one minute - beating the previous record of 36.
“I’m really happy,” said Liam after he’d set the new world record.
“I started helping my dad when I was six and have been working at the business since I was 17, so I didn’t really need to practice.
“I just thought it would be fun to get into the spirit of British Sausage Week and promote British sausages, which have had a bit of bad press recently.
“It’s all just a bit of fun really.”
Time keepers from Chichester athletics club were on hand with the stopwatches as Liam filled and linked his pork, ale and watercress sausages which used local rare breed pork, Hampshire watercress and Ballards Bitter of Sussex.
“It is a great sausage full of flavour that showcases local produce and made for a colourful attempt,” added Liam.
“As a boy I always dreamt of having the world record for the most tries scored for their country, it’s not the same but still a world record!
“I owe all my knowledge and skills to my father Bill.
I thought it would be fun to get into the spirit of British Sausage Week and promote British sausages, which have had a bit of bad press recently
“He had a passion for sausages and I am very proud of the sausage revolution he started in the 1980s.”
Liam kicked off British Sausage week, a nation-wide celebration of the great British banger which runs from today until November 8.
The celebration will be biting back after a report published last week by the World Health Organization’s International Agency for Research on Cancer (IARC), which placed red and processed meats such as sausages in the same category of cancer risk as tobacco and asbestos.
Liam added: “We are not worried, our sausages have no artificial anything.
“Unlike bacon, ham and most sausages we don’t use nitrates or preservatives.
“The report does not distinguish between cheap rubbish full of chemicals and a quality product like ours that is just meat and natural flavour. “No different to eating meat with salt and pepper on.”
This year’s sausage week is fronted by renowned chef Michel Roux Jnr.
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