Are your bangers the best in the business?
The hunt for Britain's best pub banger is back on.
This year, The Publican is once again teaming up with BPEX, which promotes British pork, as a partner in the Best Pub Pork Sausage category in the annual Foodservice Sausage of the Year Competition.
The pub category is open to pubs which make their own sausages, as well as to catering butchers and sausage manufacturers supplying the pub trade.
Pub food editor John Porter said: "The sausage is a mainstay of pub grub, with many regional chains and individual pubs sourcing their own unique varieties.
"This is the third year since we launched this award in partnership with BPEX, and we're expecting it to be the most keenly fought yet."
The winners will be announced in October during the run-up to British Sausage Week, with this year runs from November from 3 to 9.
Along with Best Pub Sausage, there are four other categories:
• Traditional Pork Sausage
• Speciality Pork Sausage
• Best Reduced-Fat/Salt Pork Sausage
• Best Pork Sausage (large volume produced)
One category winner will be crowned the Foodservice Sausage of the Year 2008 champion.
BPEX butchery and product development manager, Keith Fisher, said: "Every year we are overwhelmed by the number of entries and the standard of sausages we receive and I'm sure this year will be no exception."
Entry forms are available to download from www.porkforcaterers.com. Entries must be completed and returned by September 2 2008. For any other information please call Karen Eaton or Denise Price on 01908 844 114 or email foodservice@bpex.org.uk.
