Cumbrian chef targets world sausage record
Jon Fell, head chef at the White Mare, Beckermet, broke the record for creating the world's largest Scotch egg in 2014 and has set his sights on claiming a second record by creating a 450kg, 18ft Cumbrian sausage.
Local press reported Fell wanted to reclaim the title for the local area and draw attention to the county's recovery from recent flooding.
"It's been a tough year locally, but Cumbria is such a fantastic place to live, work and visit and this record attempt helps to shout this from the rooftops," he said.
Fell will attempt the record on Saturday 12 November to coincide with British Sausage Week. The sausage is expected to take roughly seven hours to make and 30 minutes to cook in a specially designed oven.
Beaten
The world record was previously held by fellow Cumbrian Gary McClure before he was beaten by a Serbian man who created a 330kg sausage in 2013.
Fell told the News & Star he wanted to bring the title back home for England.
Local residents have been invited to come and watch Fell making the sausage at the White Mare. Ticket proceeds will be donated to the Cumbria Flood appeal.
Record breakers
In December, Stockton-on-Tees pub the George attempted to win a world record for the world's largest Christmas dinner by creating a massive 23lb festive eating challenge.
The George's Christmas dinner featured a 5lb turkey crown, 2lbs of mashed potatoes, 1lb of turnip and swede mash, 30 sprouts, 30 broccoli florets, 15 cauliflower florets, 40 carrots, 35 parsnips, 25 roast potatoes and 30 balls of stuffing. Ordering the dish set customers back £70.
And in 2014, the team from the Old Sergeant Pub in Wandsworth, London, achieved a Guinness World Record for hosting the longest continuous barbecue.
Licensee Lee De Villiers managed to keep the barbecue ablaze for just over 29 hours, breaking a previous record of 28 hours, which was held by a team in Switzerland.
About 500 pieces of meat were cooked and consumed during the Old Sergeant's successful record attempt.
