A move into exotic sausages has proved a mega success for a Keighley butcher.

Roy Dykes, who has had a successful butcher's business in Keighley Market for years, opened a delicatessen in the market last year.

But the shop never really took off so he decided to change its emphasis to sausages.

Now his Sausage Factory business is doing a roaring trade in around 25 different varieties of exotic sausages - selling between 1200 and 1500lb per week.

"I don't know why, but the ones with alcohol in them seem to be the most successful," he says.

"The best sellers are varieties like steak and ale, wild boar and whiskey, and pork and apple with dry cider."

The choice varies from week to week, and there are seasonal varieties like duck, orange and Grand Marnier. Customers can also request special recipes - a lamb Mexicana specially ordered by one customer is already proving a big success with others.

Now Roy, who runs the sausage business with Pam Smith and Andrew Aspinall, is looking forward to the summer's barbecue trade.

"These sausages are ideal for barbecues, and we are also doing a range of burgers, ribs and chicken in special sauces," he says.

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