Our Family
My grandfather, Arthur Billington, became an apprentice butcher in 1911, aged 15, in the village of Trethomas, South Wales. Before establishing his own butchers shop in 1927. His son Gwyn continued running the business until 1976. While selling all the traditional cuts of meat, Dad was particularly known for his faggots (a meatball with minced pork and liver), Black Pudding (a blood sausage) and his Bangers – pork sausages.
I spent 22 years with the British government, in Wales, London, Czech Republic, Thailand and Korea. After 3 years in Seoul I decided to leave the government and stay here. And 15 years ago, I started to follow in the footsteps of my father and grandfather, making handmade British sausages. This led to my making sausages at a couple of different restaurants over the last 6 years and now introducing them under my own name.
My grandfather and very young father with the van decorated to promote New Zealand lamb, around 1937
A young half-hidden Dad and my grandmother outside Arthur
Billington’s shop, around 1941
Gwyn Billington (aka Dad)
New Title
SAUSAGE PRICES
Traditional British Sausages - 12,000 KRW
Perfect for a breakfast, traditional Bangers and Mash, baked potato and coleslaw, in a bun with a little mustard or just on their own.
Spicy Chicken Sausages - 12,000 KRW
These have a kick that goes great with rice or stir fried vegetables, maybe a killer Chicken Caesar Salad or to liven up a BBQ. Also, they are my wife’s favourite.
Traditional Dry Cure Thick Cut Bacon – 11,000 KRW
Italian Sausages - 12,000 KRW
Great sliced into pasta or on a pizza, with polenta or salad and crusty bread. Also a classic with peppers and onions in your favourite bun
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Bank Account: 수협 2060-0089-6427 Billington David John
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Special Offer save up to 20%
Any 6 packs of sausages or bacon 60,000 krw (plus 5,000 won delivery)
Storing
Sausages are sent pre-cooked, vacuum sealed and frozen. When received they should be stored in your freezer and will remain in perfect condition for at least 6 months, likely much longer.
Keeping in Fridge
Once defrosted, a sealed pack can be kept in your fridge for 2 weeks and still perfectly fine to cook and eat. Once the pack has been opened, use within 1 week.
Cooking
Before any type of cooking, defrost sausages thoroughly. For best results, I prefer frying, although sausages are good in any of the methods below.
Frying
- preheat a frying pan to medium heat and adda little oil (hot but not smoking). Add sausages, leaving space between the sausages and not crowding the pan.
- Cook for 3-5 minutes, turning 3-5 times, to brown outside and heat through. Sausages now ready to eat.
Grill
- Preheat grill to medium/high heat, with piece of aluminium foil below the grill to catch any drips.
- Place sausages on grill, checking every minute and turning once each side browned.
BBQ
- Place sausages on medium hot part of BBQ, NOT directly over high flames.
- Turn occasionally once side browned until done all round.
Air Fryer
- Preheat air fryer to 180 degrees Celsius
- Place sausages inside, using air fryer paper if you wish, leaving plenty of room between sausages to help them to brown. Turn after 5 minutes and leave for a further 5 minutes.
Ready to eat.
- Air fryer produces a firmer texture to the sausage casing and a little less browning unless over cooked.
