Calling all sausage makers...
The Foodservice Sausage of the Year Competition 2006 has been formally launched, with pubs urged top make sure their suppliers enter the trade's best bangers in the Best Pub Sausage category, being run in association with The Publican.
Sausages are a pub staple and a popular menu item. The opportunities for developing new flavours, varieties and healthier options are vast.
BPEX foodservice development manager, Richard Fagan, said: "The Foodservice Sausage of the Year Competition is an ideal opportunity for catering butchers and suppliers to showcase their excellent range of premium quality sausages.
"Last year's competition was hugely successful, with more than 200 entries. This year, we hope to see even more catering sausages entered and have no doubt that the quality will, once again, be exceptional."
The winning sausage in last year's competition was a 'Reduced Fat and Reduced Sodium with garden herbs' sausage from West Midlands butcher Keith Boxley. The recipe was developed for a local primary school and helped address the nutritional and health requirements for school children which are high on the Government's agenda.
The five categories this year are:
- Traditional Pork Sausage
- Speciality Pork Sausage
- Best Pub Sausage
- Best Reduced Fat/Low Sodium Sausage
- Best Volume Produced Sausage
Entries must be completed and returned by September 1, with forms available to download from www.mlcfoodservice.com or by calling Karen Eaton on 01908 844114. Judging takes place in September and three finalists in each category will be invited to a cook-off at Butchers Hall in London on October 17, at which the overall champion will be crowned.
