Uphall butcher awarded Sausage for Scotland

A West Lothian butcher has been selected as the best producer of Sausage for Scotland this year, after having been voted for by butchers across Scotland.

The winning blue cheese beef sausage will be promoted during Scottish Sausage Week from 28 October to 6 November and was made by John Lawson in Uphall.

It was awarded the title after butchers across Scotland had entered and five sausages remained as finalists. These were then judged by butchers at six regional meetings and the announcement was made in September.

John will receive a £500 prize from sponsor Dalesman in exchange for the recipe, which will then be served up by Scottish Craft Butchers during Sausage Week.

The four other finalists to the competition included a Scottish heather honey & ginger pork sausage made by DH Robertson in Arbroath; a Scottish pork sausage with Dundee marmalade from James Pirie & Son, Newtyle; an Aberdeen Angus beef sausage with oatmeal and horseradish from Simon Howie in Perth; and the broon-sauce-age made by Stuarts of Buckhaven.


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