Celebrating National Sausage week

We're celebrating the great British banger in National Sausage Week.

Video Journalist Nicky Butler went to Essington Fruit Farm Butchers to meet manager Tony Bailey who has been making sausages for 48 years.

He still uses an old fashioned method to make sausages, with some recipes dating back to 1962 and producing 8 different varieties, with natural ingredients free of water and fat.

Producing around 46 trays of sausages a week, each tray holds 20lb and should last around five days in a customer's fridge.