Search launched for ultimate foodservice sausage

Sausage producers are being urged to rise to the challenge with the launch of the Bpex Foodservice Pork Sausage of the Year Competition 2012.

The competition, which is open to catering butchers, manufacturers and chefs, has been recognising sausage excellence in the foodservice sector for a decade now.

Five categories give the trade plenty to aim for, including Traditional Pork, Speciality Pork, Best Pub Sausage, Best Innovative Sausage, and this year, a new category - the Iconic British Banger to tie in with British Sausage Week from 5-11 November.

Bpex foodservice trade manager Tony Goodger said: “Sausages are incredibly important to the sector. As our latest report ‘Eating Out – Pork and Sausages’ demonstrates, they account for 21% of all red meat servings out of home (537 million servings) and continue to grow in popularity year-on-year. Sausages are simply one of the nation’s favourite foods.

“Consumers are also increasingly interested in learning more about the sausages on offer and this is where having speciality or ‘award-winning’ sausages can help establishments to stand out.”

Paper entries for the competition need to be in by 7 September, after which samples will be required for judging. Three finalists from each category will be put forward to take part in a grand final at Butchers’ Hall, London on 26 October.

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