Judging for ‘Britain’s Best Bangers’ takes place this week as the build up to the 19th annual British Sausage Week from 31st October to 6th November commences.
Head judge and master butcher Keith Fisher will lead the team of judges, which will this year include a ‘senior sausage selector’ selected following an application system and a member of the Meat Management team.
Judges will have to work their way through over 600 sausages on Wednesday 14th and Thursday 15th September before deciding on winners in a total of eight categories, which were open to independent butchers, foodservice suppliers and retailers and brands.
The eight categories are:
Independent butchers:
- Best Traditional Pork Sausage (can include Cumberland or Lincolnshire or other traditional varieties)
- Best Innovative Pork Sausage (including use of new flavours/new packaging/shape or size, or innovative use as an ingredient)
Foodservice suppliers (open to manufacturers or butchers who produce sausages for the catering sector):
- Best Traditional Standard Pork Sausage (can include Cumberland, Lincolnshire or other traditional varieties and is suitable for breakfast menus)
- Best Traditional Premium Pork Sausage (can include Cumberland, Lincolnshire or other traditional varieties and is suitable for a dinner menu)
- Best Speciality or Innovative Sausage (containing pork and one or more other ingredients and can include use of new flavours/shape or size or smoked flavoured pork sausage including gourmet hot dogs)
Retail and Brands:
- Best Traditional Standard Pork Sausage (can include Cumberland, Lincolnshire or other traditional varieties and is suitable for breakfast menus)
- Best Traditional Premium Pork Sausage (can include Cumberland, Lincolnshire or other traditional varieties and is suitable for a dinner menu)
- Best Speciality or Innovative Sausage (containing pork and one or more other ingredients and can include use of new flavours/shape or size or smoked flavoured pork sausage including gourmet hot dogs).
The winners will be announced during British Sausage Week.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
