Butcher regains Sausage Of The Year title!

A traditional 'Thick Pork Sausage' has been voted 'Foodservice Pork Sausage of the Year 2009' in what was a hotly contested competition.

The accolade was awarded to Hinchliffes Butchers from Huddersfield, whose sausage beat 14 others to the title in the live final held at London's Butchers Hall last week. The 15 sausages had already been selected as first, second and third place in each of the competition's five categories from a total of over 230 entries, but any of the sausages in the final was eligible to win the overall winner's title.

The competition, which is an annual highlight for sausage manufacturers supplying the foodservice industry, recognises and rewards excellence and innovation in sausages. The five categories are: Traditional Pork Sausage, Speciality Pork Sausage, Best Pub Sausage, Best Innovative Sausage and Best Pork Sausage (Volume Produced).

Simon Haigh, from Hinchliffes, was absolutely thrilled to triumph in the competition once again. The butcher, who's Thick Pork Sausage was second in the Traditional Pork Sausage category, was also the overall winner back in 2007. Simon said: I'm delighted as the competition this year was really tough! The 'Thick Pork Sausage' is made to a tried and tested recipe that is a popular with many of our customers, particularly local pubs and restaurants.

"We've been making this sausage for about 14 years now and I think the feedback we've had along the way from various competitions has helped us perfect it. That and the fact that we only use quality ingredients – our pork comes from specially selected local pigs, bought straight from the farm."

"We pride ourselves on consistency; all of our sausages are made the same way, using skills developed over the years. This makes a real difference – after all, anyone can take the recipe but they won't all produce a good sausage."

"The awards are testament to this and of course, a great boost for business. Customers want to try the latest award-winning produce and then keep coming back for more."

Tony Goodger, BPEX foodservice trade manager said: "The BPEX Foodservice Pork Sausage of the Year competition continues to exceed expectations each year. We had so many superb entries and innovative flavour combinations that the initial three day judging period was one of the toughest to date."

"Our congratulations go to Hinchliffes Butchers on their overall success, as well as to all of those placed in the five categories. We know that sausages play an important role on menus today; they can be used in classic and contemporary menus, are enjoyed by diners of all ages and offer plenty of opportunities for caterers and their suppliers boost sales and profit. With British Sausage Week just around the corner there is no better time to be serving quality sausages."

The full results of the Foodservice Sausage of the Year 2009 competition are as follows:

	ENTRANT	PRODUCT NAME
OVERALL WINNER	Hinchliffes Butchers	Thick Pork Sausage
Category 1 – Traditional Pork Sausage
Winner	Cam Family Butchers	Breakfast Pork Sausage
Second Place	Hinchliffes Butchers	Thick Pork Sausage
Third Place	Country Park Foods Ltd	Traditional English Premium Pork Sausage
Category 2 – Speciality Pork Sausage
Winner	Solent Butchers Ltd	Pork with Sage & Onion
Second Place	Muff’s of Bromborough	Old English Pork with Herbs and Peppers
Third Place	John Pettit & Sons Ltd	Pork, Honey and Mustard
Category 3 – Best Pub Sausage (in association with The Publican Magazine)
Winner	Fence Gate Inn	Gloucestershire Old Spot, White Truffle and Parsley Sausage
Second Place	The Holly Bush	Outdoor Reared Pork & Wild Nettle Sausage
Third Place	Brian Etherington Meat Co Ltd	Pork tribute and Thyme Sausage
Category 4 – Best Innovative Sausage
Winner	Russell Hume	Spiced Pear Sausage
Second Place	The UK Foodhall Ltd	Mighty Mini Sausage
Third Place	Fence Gate Inn	Organic Pork, Sauteed Woodland Mushrooms, White Wine and Tarragon Sausage
Category 5 – Best Pork Sausage (Volume Produced)
Winner	York House Meat Products	Mini Lincolnshire Sausage
Second Place	Althams Catering Butchers	Pork Sausage
Third Place	Langfords Catering	Best Farmhouse Pork Sausage

About BPEX:
BPEX represents pig levy payers in England and works to improve the competitiveness and efficiency of the English pig industry. BPEX is a division of the Agriculture and Horticulture Development Board.

For further information please contact Toni Connolly at HD Communications Ltd Tel: 01372 824206 Email: toni.connolly@hdcommunications.co.uk