Butcher Darrel Holgate has turned back the clock 75 years to the days when sausages really sizzled.
The Walmer Bridge banger king is treating his customers to the taste of pre-war grub with an old family recipe discovered in the loft.
And Darrel says his 1939 links are going down a bomb - because they actually taste meatier than their 21st century cousins.
The secret? Plain and simple breadcrumbs mixed in with the pork or beef filling.
“Everything we make is made with modern day rusk,” said Darrel whose shop R Holgate and Son in Liverpool Old Road already sells more than a dozen flavours of sausage.
“However the wartime recipe just uses the old fashioned breadcrumb. It works really well and we have actually found it makes the sausage taste a lot meatier.
“It’s selling really well and it’s easy for us to produce as the ingredients in them don’t cost anymore than our original. That means we can offer them to our customers at the same price.”
The Holgate business has been open for more than 80 years and Darrel, 55, reckons the recipe is one his grandfather created, back in the year the Second World War broke out.
Darrel is now looking to take a leaf out of the book of Jamie Oliver and Jimmy Doherty by re-creating the tastes of years gone by.
“Re-inventing old recipes is something I am interested in because it is always good to be looking for different things and improving on what you have,” he said. “We already sell umpteen different types of sausages.
“The recipe we found has been well received by our customers and at the moment it’s actually sold out, so we will need to make more.”