THE British banger is as popular as ever according to local butchers in the lead up to British Sausage Week.

Andrew Partridge, from C.E. Partridge and Son Butchers in Stourbridge Road, Bromsgrove, said: "Sausages are cheap and cheerful and people know what they are getting. They are easy to prepare and a good traditional food."

This view is backed by statistics which show the country consumed a staggering 266,500 tonnes last year.

Andrew also reckons sausages match anything foreign food has to offer.

"At a time when Italian food, curry and Chinese food are more and more popular, people now find a traditional English dish the way to go and a bit of a change."

For British Sausage week, which runs from October 25 - 31, Partridges will sell 30 different varieties of sausages, including cranberry and apple, Mexican chilli and Guinness and black pudding. The family firm, which makes its own sausages, will also have the selection available during the first week of November to coincide with Bonfire night.

Droitwich Spa butcher, Andrew Duggan, of Levett and Hill in Queen Street, has been producing his own sausages for more than 50 years.

"We produce two types of sausages, traditional pork and Cumberland," said Mr Duggan, who has lived in Droitwich all his life. "They are both very popular varieties."

Thomas Lymer, who is based in Droitwich High Street, used to produce his own sausages but now has them delivered.

Lymers, which has traded in the town for some 40 years sells three types of sausage: a cumberland, pork and leek and a thin pork.

Also, as part of British Sausage Week, the British Sausage Appreciation Society will launch the Banger Awards, designed to identify Britain's greatest sausage lovers. Anyone can enter or be nominated - the only rule is you have to be fanatical about sausages!

Nominations range from local butchers, school cooks and chefs to mums who cook up their own tasty bangers and mash.