Healthy option sausage

- Published: 30 October, 2006

A healthier sausage specifically designed to have a lower salt level has won top prize in a competition run by the British Pig Executive (BPEX).

The winner, The Country Butcher from Gloucestershire, beat stiff competition to win the title of Foodservice Sausage of the Year 2006.

The annual competition was open to butchers and caterers across the country and three finalists chosen from each of the five categories for the final cook-off at Butchers' Hall in London.

Overall champions David and Elaine Tomlins, from the Country Butcher, developed their low salt range of sausages following doctor's advice that a family member should eat a reduced salt diet.

A year long process ensued to come up with a reduced salt sausage that maintained its flavour and quality.

David Tomlins said: "We used an original sausage recipe and reduced the salt content by at least 25%. We then had to experiment with different spices to make sure it tasted as good as any other sausage. It was a difficult process.

"We were delighted to get through to the final of the competition but never expected to win. We're overwhelmed the sausage has done so well. We have started to sell it to health clubs but hopefully, after this success, its popularity will increase."

BPEX foodservice development manager, Richard Fagan, said: "The winning sausage proves reduced fat and salt don't mean reduced taste. With health very much in the public eye this is an important concern for the industry."

The categories were: Traditional Pork Sausage, Speciality Pork Sausage, Best

Pub Sausage, Reduced Fat/Reduced Sodium Sausage, Best Volume Produced

Sausage.