Win a prize for your sausages

The fourth annual Foodservice Sausage of the Year Competition has been launched and there are five categories in which to test your skills: Traditional Pork Sausage; Speciality Pork Sausage; Best Pub Sausage; Best Reduced Fat/Low Sodium Sausage; and Best Volume Produced Sausage.

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 overall winner in last year's competition was a 'Reduced Fat and Reduced Sodium with Garden Herbs' sausage, produced by West Midlands butcher Keith Boxley. The sausage was developed for a local primary school to provide a nutritious and healthy meal.

Entries must be completed and returned by 1 September and forms are available to download from www.mlcfoodservice.com or by calling Karen Eaton on 01908 844 114.

Judging will take place in September and three finalists in each category will be invited to a 'cook-off' at Butchers Hall on 17 October, at which the overall sausage champion will be crowned.

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