Nick Chambers is East London born and bred and has worked as a butcher since 1994. He launched the East London Sausage Company over 16years ago and such was the success of his London bangers he then went on to sell around seven million of the little beauties. Now resident in Paphos Nick is fulfilling his dream of living and working on the island he and his wife fell in love with, and after his las
t holiday here, he finally decided the time was right to open a another branch of his sausage company here in Cyprus. These are dam good, freshly made, traditional bangers, juicy, meaty, well seasoned, with perfect casings, they come in a selection of flavours from pork and leek, Cumberland, spicy Italian, Pork and Garlic, Honey, Lincolnshire, there's a jolly decent breakfast sausage also tasty chipolatas, and for those with a gluten problem he also makes G Free sausages along with a limited range of beef sausages. The basic ingredients used include only natural skins, always high quality rusk ,plus the essential seasonings, these are sourced in the UK but the pork originates in Cyprus. Nick is also happy to create for his customer's sausages that originate from old family recipes or, if you fancy having a go at suggesting new combinations of seasonings in order to create your very own bespoke brand of sausage then Nick can certainly oblige, this is after all the (as yet) uncrowned sausage King of Cyprus. Nick also imports turkeys, gammon, and other cuts of meat from the UK and when not busy linking sausages all morning, he can also turn his artisan hands to making a very decent sausage roll.
