Organisers behind British Sausage Week, beginning on Monday 31st October, are searching for a ‘senior sausage selector’ to become one of the judges to taste over 400 sausages entered into the Best Banger competition.
All candidates will be asked, as part of their interview, to describe their experiences of sausages, their favourite sausage dish, their position on pricking sausages before cooking, and the impact of choosing ketchup over brown sauce – or not using a sauce – on the flavour profile of a sausage sandwich.
The candidate will also need to:
- Identify the differences between a Cumberland and Lincolnshire sausage
- Have previous experience of having eaten a range of the 470 recipes and flavours of sausages in Britain
- Understand how the majority of sausages are made from fresh quality pork
- Be passionate about sausages and be a proud British Sausage Week ambassador.
Applications can be made to bsw@ahdb.org.uk.
Master butcher Keith Fisher, who has presided over the British Sausage Week competition for the last 19 years and has worked in the industry for over 40 years, will interview the applicants.
The winning candidate’s responsibilities will include: handling raw sausages to assess their weight and turgidity; measuring sausages to ensure they meet guidelines; assessing the colour and texture of sausages; tasting and sampling the cooked sausages to assess their meat to herb ration and pleasure on the palette.
Fisher commented: “British Sausage Week is a fantastic celebration of the good old British banger with over 400 sausages to taste and judge (although you won’t have to try them all!).
“The successful applicant will get a real insider’s look into the competition and the chance to sample the tastiest sausages from across Great Britain.”
British Sausage Week is organised by the Agriculture and Horticulture Board (AHDB) to celebrate the taste, quality and diversity of pork sausages available. The campaign celebrates local butchers, producers and retailers across the country through the nationwide competition.
The deadline for applications is Thursday 8th September.
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.
