Product entry for the UK Sausage Week awards closes in seven days, so there is no time like the present for butchers, retailers and manufacturers to enter their bangers.
Entry is free and each company may enter a maximum of four different sausages (two sausages into each of the two categories: Traditional and Innovative.)
The traditional category can include regional specialities such as Cumberland, Lincolnshire and Newmarket. Meanwhile, for the innovative category, the judges are looking for creative and inspirational products using a diverse range of ingredients – the more unusual, the better!
All products will be put to the test by a panel of industry experts, headed-up by Institute of Meat CEO Keith Fisher, in September. The winners, including the Supreme UK Champion, will be unveiled by celebrity ambassador Eric Knowles at the UK Sausage Week Celebration lunch at Plaisterers’ Hall, London.
Fisher said: "With retail sausage values at around £1.3billion the importance of this market sector cannot be overstated. We are all ready to go for judging the competitions at the Regional Food Academy and I also look forward to the celebratory lunch in October which will start UK Sausage Week off with a bang – or should I say banger!”
Product entry closes on 13th September. More information can be found on the entry form at: www.uksausageweek.com/product-entry
Recipes
Any sausage-makers and retailers with interesting recipes up their sleeves are also invited to share their culinary expertise as part of UK Sausage Week. The best dishes will be published in the pages of Meat Management magazine as well on the UK Sausage Week website.
To upload a recipe for a sausage or a sausage dish visit: www.uksausageweek.com/recipes or email it to editorial@meatmanagement.com and don’t forget to include a photo.
Partnership opportunities are also available. For details please contact Michelle Ingerfield on michelle.i@yandellmedia.com or 01908 613323.
Any general enquiries about the UK Sausage Week campaign and lunch can be directed to Emma Cash on emma.c@yandellmedia.com or 01908 613323.
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.
