Following on from the news that Newmarket sausages have been granted protected status by the EU (like Parma Ham, Stilton cheese and Chambéry vermouth), my daughter reappeared from a visit to our Ballater flat with a new product (well, new for us) from the butcher whose shop backs onto it. The ones she brought were Pork and Irn-Bru sausages, which personally I think sound disgusting. (As she's a vegetarian I assume her boyfriend will be eating them.)
I mentioned somewhat sarcastically that if they were going to put iconic national beverages into sausages they should do a Beef'n'Bucky sausage. As it turns out, neither of us has ever tried Bucky: Vanessa said she was put off it when a school friend who trained as a midwife reckoned that it tastes the way placentas smell. Well, of course, as placenta consumption is becoming more fashionable, I immediately started thinking of new combinations. Placenta and Pepsi sausages? Placenta and Glenfiddich sausages (Womb'n'whisky)?
And now of course it occurs to me that you could have a venison and Buckfast sausage and call it Buck'n'Bucky (or This Buck Wasn't Fast Enough").
I'll stick to more traditional fare, I think.