Reporter Duncan Browne takes on the challenge of George Adams' Spalding Reaper sausage

The Spalding Reaper is a specially-made sausage featuring the world’s hottest pepper - but is it packing the right kind of heat?

I was to find out this week thanks to the team at Spalding’s George Adams butchers, who kindly offered me the opportunity to try their blistering banger.

The new recipe - created for regulars to their store at The Crescent who wanted a fiery feast - features chilli peppers Georgia Reaper and Scotch Bonnet.

The Reaper is the world’s hottest pepper - 20 times stronger than the Jalapeno and half the strength of US grade pepper spray - while the Bonnet sits a respectable 21st on the list.

I’m not a bucket of vindaloo kind of guy. I don’t like my grub so hot it’ll turn my face the colour of that heavy-sweating emoji. If anything, I prefer to taste my food.

But I do like a zing; enough to chuck hot sauces onto omelettes, cheese on toast and other food stuffs that bring a disapproving sneer from my family. Let’s be honest, it’s not a proper kebab without the red stuff (no, not ketchup you Philistines) getting smothered on top.

So, despite the Reaper’s rep, it was a challenge I couldn’t turn down.

But whether I believed it or not, there was definitely a moment of trepidation - with a side serving of excitement - when I took my first bite.

And... Well... It was delicious.

At first I has to ask myself ‘is this it?’ as I chewed at the meat, took in the flavours and nodded approvingly.

My wife, who was watching on with fascination - her gaze occasionally drifting to the drawer where I keep my life insurance documents - seemed almost disappointed at my lack of suffering. Even to the point where she asked for a bite.

“ It tastes a bit like chorizo,” she said with approval before, seconds later, emitting a from-the-cheeks ‘ooof’ sound as the heat began to develop.

And that’s where the heat gets you.

At first there’s the glowing tingle round the lips which slowly grows into a swelling heat that lingers, and lingers, and lingers, in the back of the throat and roof of the mouth.

For my better half, that was enough. But for me, I happily chomped down a second before sticking a four more in the oven the following day. It’s a yes from me.

The Spalding Reaper, like all hot foods, isn’t for everyone. If you can’t take the heat, get out the kitchen. If you can, enjoy cooking up a treat.

*The Spalding Reaper is one of the many tasty sausage flavours on rotation at George Adams, the brainchild of butcher Mark Elsey and butchery manager Jamie Laxton.

You can visit the store in The Crescent, Spalding.