By Trevor Baxter
SAUSAGE KING Tim Scott is poised to become Saddleworth’s newest millionaire…
But the long-serving Greenfield butcher is not about to hand in a winning lottery ticket or inherit a family fortune -he is preparing to make and sell his 1,000,000th banger.
Tim, 49, is cooking up a special batch of limited edition sausages with some mystery ingredients to celebrate.
He expects to smash through the seven-figure barrier by the end of the month – but how can he be so sure he has produced so many?
“As usual, it all started in a pub,” laughed Scouthead-based Tim whose sister, Janet Smethurst, is a chef at the popular Wellington pub on Chew Valley Road.
“Someone asked me how many I thought I had made over the years and it got me thinking. I started work with Ian South in Greenfield in November 1985.
“Each week we’d sell about 15 batches, probably 10-fold over Christmas, with 40-45 sausages in a batch. Doing the maths, that’s pushed me up close to a million.
“The bulk of that total is pork sausages because they do for anything, But there is really no end to the varieties I’ve done.
“The full English breakfast was a good one, complete with brown sauce and croutons to replicate toast.
“There’s been a Pennine sausage, including black pudding, steak and onion, cheese and chive, chorizo. I even did a special one for the last football World Cup.
“It just means I have to think of something different for the millionth batch!”
Tim’s Road End shop, which also includes a full bakery section, is the last butchers in the village.
Harry Winterbottom, who operated from what is now Saddleworth Coal Hut, Crowther’s and Ian South have all closed since Tim entered the trade.
Tim, who is married to wife Bethan with children Sam and Charlotte, added: “I believe customers will pay for quality products that are locally sourced.
“Our pigs are raised in Greenfield, the lamb comes from a farm near Mossley Hollins and the chickens from Golcar.
“And with nearly a million bangers sold, I must be doing something right.”
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