The humble dausage, created by Welsh chef Liam Bennett
The humble dausage, created by Welsh chef Liam Bennett

Introducing the dausage: A doughnut-sausage hybrid

WERE you a fan of the cronut? The burrito-ramen?

If you like your food frankensteined then boy do we have a treat for you: introducing the dausage.

Imagine a Cumberland sausage and a jar of raspberry jam got together to create an illicit sweetmeat baby, and you've got yourself a dausage.

In the only news to come out of Ammonford in West Wales so far this year, local man Liam Bennett cooked up the idea after being inspired by New York pastry chef Dominique Ansel's half croissant half doughnut "cronut" invention.

The cronut proved so popular queues would form outside the bakery from 6am and a black market sprung up online where the pastries went for $40 a pop.
 

Bennett told Wales Online that he spent around 12 months figuring out which other food hybrids could taste as good. His current range of products also include pork and beef sausages with custard, pork with leek and blackcurrant jam, and dausage rolls.

"I started thinking about what else could be crossed with a doughnut, and wondered if a sausage would work," Mr Bennett said.

"I began with pork with strawberry and cumberland with raspberry, and, contrary to many other people's expectations, they worked really well together."

Bennett is in talks with retailers so watch this space: the dausage could end up on your barbecue grill this summer.
 


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