FARMERS and sausage makers Andrew and Debbie Keeble, who successfully sold the Debbie & Andrew’s brand in 2011, have gone back to their roots, setting up the Harrogate Sausage Company.

The new venture is already making 75,000 sausages a week at its North Yorkshire factory, and aims to double that number by November.

With ten staff employed, turnover is expected to be £1m this year.

“We’ve seen so many stories in the news about meat sourcing, with horse meat and other scandals,” said Mr Keeble.

“Harrogate Sausage Company is all about making sensiblypriced sausages the traditional way, with nothing but breadcrumbs, seasoning and herbs, just as they were in the farmhouse.

“In fact, we make our own seasonings from a recipe which was handed down by my grandmother.”

Harrogate Sausage Company uses only pork meat, sourced from pigs from local farms, and its sausages are 97 per cent meat.

The only additional ingredients are seasonings, breadcrumbs, herbs and natural preservatives.

Mr Keeble added: “I’ve been making sausages since I left school I believe that when you are buying food for your family to eat, you want something that is well made and well-priced.

“Quality shouldn’t be compromised in a bid to keep costs down.”