A wartime recipe for success for Chorley butcher

Tim Brown, from Browns The Butchers
Tim Brown, from Browns The Butchers
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A wartime recipe found stored away is proving to be a hit with customers at a Chorley butcher’s shop 70 years later.

Browns The Butchers is selling black pudding made based on a recipe dating back to around 1945.

“We know an award-winning product when we come across it and we are 99.9 per cent sure this will win awards when the competitions arrive.”

Tim Brown

The handwritten recipe was discovered in the attic at the shop on Market Place by Tim Brown and his father John.

And Tim has adapted the recipe to bring it up to date, for example by replacing the fresh pig’s blood used in the 1940s for dried then hydrated blood more commonly used now.

He said: “We have hit absolutely lucky. My grandfather used to make it years ago but he obviously drifted away from it and stashed the paperwork.”

Tim spent around a month making slight changes to the recipe and is delighted with the black pudding.

He said: “With using hydrated blood you tend to get a slightly dry after-taste. It’s something that they can’t shake, but we have managed to shake it with this recipe. There is no dry after-taste.

“Personally I’m not a black pudding fan but if I cook this stuff, I can’t stop eating it.”

The black pudding has been on sale since November and Tim said it has proven to be so popular that sales have increased eight-fold.

And he believes it could even be an award-winner.

Tim, 50, said: “We are waiting for some competitions to appear so we can enter and win some prizes.

“We go to these competitions when they are in the area, sausage competitions etc, and go as judges.

“We know an award-winning product when we come across it and we are 99.9 per cent sure this will win awards when the competitions arrive.

“We have had black puddings in competitions before and won awards but this one is even better.”

It is not the first time that an old recipe has been discovered.

Browns The Butchers was founded in Chorley in 1932 by Tim’s grandfather Richard and has been based in its current shop for 40 years.

Tim said: “Ten years ago we were clearing out some old paperwork at home and Dad came across an old sausage recipe that was my grandfather’s. He had a tendency to scratch things down on a piece of paper and squirrel them away.

“It’s great to bring a very traditional recipe up to date.”