WARM up your frying pans and grills and get sizzling some sausages as the town celebrates British Sausage Week.

To mark the pork-fect occasion running from Monday, we found out what shoppers favourite banger is from market stall The Sausage Shop at Warrington Market.

Husband and wife Heather and Andrew MacDonald, from Chorley, have been running the stall for 12 months with a range of sausages including black pudding, the South African boerewors or a special Christmas pork and cranberry sausage.

Heather said: “Our sausages are all handmade in Chorley and we get them fresh every morning to sell.

“We’ve just got in certified sin-free sausages which are low in fat and they have been going down really well.

“Our sausages are 90 per cent meat and the we only uses the finest British pork.”

Heather recommends cooking sausages with a George Foreman grill or dry fry them without anything in the pan and often gives advice to customers looking for the best banger.

She added: “If someone isn’t sure which sausage to buy I ask if it’s for their breakfast or tea.

“Cumberland sausages are best for breakfast which is traditional pork and sage or if it’s something for tea like a casserole, I’d suggest spicy ones like Welsh dragon or chorizo.

“There’s a big South African contingent in Warrington so we always sell alot of boerewors which is a beef sausage with worcester sauce and aromatic spices.

“Black pudding sausage never sells many in the week but on a Friday or Saturday, people can’t get enough of it.”

Naomi Duncalfe, left mbe291010