The Times' Mark Souster chats to injured Harlequins lock Ollie Kohn about the business he expects will form the backbone to his business life once he has retired from rugby. (Via paywall)
"As with any proper red-blooded lock, Kohn, 30, has always had a passion for meat, but never expected to be able to translate that into something that would make him a living.
"The situation changed three years ago when Eloise, his wife, gave him a sausage-making machine for his birthday. It was his Damascene moment. Suddenly he had found his vocation.
"His first attempts were less than successful, with more meat spewing out on to kitchen walls than in the sausages themselves. “It drove her mad and she wondered what she had done,” Kohn said. “But I didn’t want it just to be a hobby. It has become much bigger than I thought it would be.”
"After his first dodgy attempts with a less than tasty chipolata, he moved on to something more exotic: pork and leek, pork and apple, venison and cranberry, and now a sausage with flecks of black pudding.
"It is all served and sold from the travelling retro Airstream van called “Miss Piggy” in which can also be roasted a whole hog. He sells up to 20,000 sausages a year all made in a special unit — rented to cope with demand — in Bristol, where he was born and where he played under Bob Dwyer, then director of rugby at the Memorial Ground."
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