Pipers Artisan Sausages on Sandygate Road, Crosspool, is already a weiner after selling 200 kilos of products on its first two day of trading (Friday September 30 and Saturday October 1)
Its range of bespoke sausages includes fiery Thai creations with imported chillies, a steak option including peppercorn sauce and seared dry aged rib trim, as well as vegan chorizo.
Some, such as the Austrian Käsekrainer stuffed with Emmental cheese, are true to traditional recipes while others have been perfected after hours of experimentation.
They are all hand-made by self-taught sausage fanatic Nicholas Piper.
The dad, a former university lecturer, said: “I’ve always been an avid cook and it bugged me that I couldn’t make sausages. I did lots of research and found it was all down to the technique, it’s a fascinating process.
“Sausages aren’t just meat in a casing, you need to consider temperature, binding, and the conditioning. I’ve now spent years working on my sausages, aiming to create something incredibly tasty and unique.
“One of the great things about sausages is that they can give people a little slice of another country - whether it’s Germany or Thailand.
“And for the customer who takes them home there isn’t much cooking needed.”
Nick’s sausages have already appeared on the menu in Sheffield restaurants No Name, in Crookes, and NATIVE at Kelham Island.
He has collaborated with other top chefs to create one-off products for special events.
Customers were queuing outside to buy the first Pipers sizzlers, which also include five meat-free varieties plus the smoked Debrecener sausages of Hungary, on Friday.
Another speciality, called The Beekeeper, features heather honey from Heeley City Farm with wholegrain mustard. Hand-made pâté and charcuterie products are also on sale.
Nick has applied for an alcohol licence and hopes to serve beer and hot cooked sausages, inspired by similar businesses in Hungary.
He added: “I have fantastic childhood memories of going on holiday to France and buying specialist sausages there. It was all about the atmosphere and when customers come in here they will be able to smell all the garlic and the spices.
“That’s the experience we are going for.”
Inside the former cafe is a tiled mural bearing the name of Roney’s, a well-known butchers in Sharrowvale which closed in May.
Nick said he hoped to complement rather than compete with traditional sausage producers.
He added: “Pipers is more specialised, we would like to cleave out a piece of the gourmet market. There’s nothing else like our sausages in Sheffield.
“We hope that even in difficult times people want to treat themselves to a little bit of luxury.”
Pipers sources its meat from Sheffield businesses Moss Valley Fine Meats and D&E Wholesale.
It is now open 10am-4pm, Monday to Saturday.
