Kevin Berkins started his working life as a butcher and then just over twenty years ago he bought a run down business in Fence and has turned it into a thriving bar and brasserie. As part of British Sausage Appreciation Week 2005, Kevin was crowned best bangers and mash cook in the North... Let's see how he makes those award winners.

Listen to Kevin on Cookin' Good Food

First of all you need to prepare a mix of sausage meat. Kevin uses meat from an organic farm in Samlesbury and a secret seasoning mix.

This is the hydraulic machine that stuffs the sausage meat into the skins. The sausage meat goes in the big silver barrel.

25 metres of hog casing (skin) goes onto the nozzle....

... and out comes a big long sausage!

Kevin has been doing this for years so he's a dab hand at it.

The big sausage is knotted and looped to make sausage links. It's a bit like knitting!

In they go into a frying pan, with no added oil as there is enough natural meat fat in the sausages.

Then they're served up in the restaurant.

One of the chefs, Wendy, cooks up a dish using sausage meat rolled into small balls....

... and cooked with peppers, chillis, tomatoes and penne pasta topped with fresh basil. Delicious!