Innovating with doughnut hybrids is nothing new: after first crossing it with a croissant to produce a cronut, food innovators fused doughnut and muffin to invent the duffin. But a Wales-based start-up is seeking finance for one of the most counterintuitive doughnut hybrids – a jam-filled sausage.
Entrepreneur Liam Bennett is seeking an initial £2,500 on crowdfunding platform Kickstarter as he seeks to move production of the Dausage onto a larger scale. With the money, the start-up plans to adapt a sausage-making machine to inject the jam during the sausage formation, enabling it to make larger batches and approach national retailers.
The company currently serves the novel innovation at food fayres and festivals, but is hoping to dramatically expand its distribution channel. It is also experimenting with a number of new developments – including pork and leek sausages with blackcurrant jam; chicken sausages with raspberry; venison sausages with strawberry custard; and a vegetarian variety with Primula cheese – and also produces Dausage rolls.
The Dausage is available in two varieties, which both combine pork sausage meat with leeks, chives and a centre of seedless strawberry jam. Available in six-count packs, each sausage provides just over 120 calories, close to 8g of fat, 7.15g of salt and 1.8g of sugar.
Bennett told Wales Online: “I began with pork with strawberry and Cumberland with raspberry, and, contrary to many other people’s expectations, they worked really well together.”
He has until the last day of June to fund the project.
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