An opportunity for chefs to present their unique take on the humble roll, the Roll Off will again be held at the Red Lion in Barnes, south-west London.
It will take place on Wednesday 28 January.
Red Lion manager and event organiser Angus McKean said he hoped the event would soon reach the same level of fame as the annual Scotch Egg Challenge, which takes place at Young’s pub the Ship, in nearby Wandsworth, every year.
He explained: “I think it’s a great way to get chefs a little bit competitive with each other. If we keep plugging away, I’m sure it will become world famous.”
McKean said that while each dish has to take the form of a sausage roll, any filling can be used.
“I try not to give any rules because I don’t want to stifle creativity. It really can be made of anything – in the past we’ve had truffles, lobster and even miso-flavoured noodles as fillings. Previously, competitors have tended to come from the London and south-east, but McKean hoped to encourage chefs from further afield this time around.
“Fuller’s have kindly sorted me out some good hotel rates, so if anyone fancies a couple of days in London, please get in touch.
“There is no entrance fee, and we’ll probably have an aftershow party with a band or a DJ. Nothing is confirmed yet, but we’ll make sure the event lasts into the night.”
“We’ve got a compère in place, and four lovely judges – one of whom is super-exciting.”
Fuller’s said it would be issuing further information soon.
The 2014 Great Sausage Roll Off was won by Chris Brumby, from Ben’s Canteen in Battersea, with an all day breakfast sausage roll with a Bloody Mary.
Runners up were Jamie Thicket and Ben Mullock from the Opera Tavern with an Iberico pork sausage roll, followed by Andrew Justice of the Running Horse in Mayfair, who served up a wild rabbit and chestnut mushroom sausage roll with a carrot and thyme puree.