Sausage king Tim Brown is claiming the title “best of the wurst” after setting a sizzling new world record.
The Lancashire butcher skinned the opposition by making 62 bangers in 60 seconds – mincing the previous best of 54 in a minute set only last month by a young pretender in Scotland.
“I’m proud of that,” said top linksman Tim at his well-known family meat business in Chorley.
“But I reckon I could manage even more – I’ve done 67 in practice.”
Tim, 50, linked up with Glasgow-based skin makers Devro to have a tilt at the title.
Weeks of training on the sausage stuffing machine paid off when the heat was on in front of eight officials from the Guinness Book of World Records.
I was out of my comfort zone in as much as I was up in Glasgow and using sausage equipment which wasn’t mine.
“I’ve got to admit I was nervous,” he said. “I hadn’t realised I’d get nerves in my stomach doing something I’ve been doing for 25 years.
“I was out of my comfort zone in as much as I was up in Glasgow and using sausage equipment which wasn’t mine. It’s always more difficult when it’s someone else’s gear.
“I actually did 64, although two were ruled out because they weren’t quite the right size. And they stopped me a second early, so maybe I could have done better.
“At a squeeze I think I’m good for 67.
“I’ve done that at home on my own equipment where I’m more comfortable.”
Bangerman Tim now has to wait for his benchmark to be ratified by Guinness. But already he is planning to defend the title, once it gets the official seal of approval.
With three previous records set and beaten in quick succession, he knows his reign might be short-lived.
In June last year a Scottish butcher set the ball rolling with 36 filled and linked in 60 seconds. In November that was topped by a challenger in West Sussex who managed 44.
And only last month 29-year-old Steven Cusack from Inverurie in Scotland chipped in with 54 in a minute at the annual Grampian Food and Drink Festival.
“I use Devro’s collagen casings for my sausages and together we came up with the idea of having a go at the world record,” said Tim, who is a fourth generation butcher from Browns in Chorley.
“After I’d done the 62 in Glasgow, I was asked if I would be prepared to defend my title. Of course I will – if it’s ratified.
“Bring it on. Let’s see how we go.”