Do you have an award winning sausage

A South East Sausage competition is being launched across the region to give both amateurs and professionals a chance to do show they have what it takes to make an award winning sausage.

A South East Sausage competition is being launched across the region to give both amateurs and professionals a chance to show if they have what it takes to make an award winning sausage.. Sponsored by Budgens (Heathfield branch) hopes are high that this will become an annual event.

Budgens (Heathfield branch) is sponsoring the event as part of its on-going commitment to encourage high quality local food and drink.

The winners of each class will have the opportunity to supply the store, as well as winning a trophy. Other sponsors include A Taste of Sussex and Complete Land Management.

There are three categories of sausage; traditional pork, beef or lamb and speciality sausage (this could include venison or game, but must be meat based).

Within each category sausage makers have free rein to express their own creativity, with the only stipulation being that all meat must be locally sourced. Provenance of supply must be provided. Deliveries must be received by 10am at the South of England Showground, Ardingly on Tuesday 20 November 2007.

These should be provided as 1lb or 454 grammes (approx) of cooked and uncooked sausage. Judging will coincide with the South Eastern Prime Stock Winter Fayre.

"2007 is the Year of Food and Farming," explained Mary Masters of the South Eastern Prime Stock Winter Fayre.

"The industry has been hard hit one way and another, so we are looking to support our local farmers by creating a new South East Champion Sausage. This is something that local restaurateurs, pubs and retailers will be able to stock, capitalising on the ever increasing levels consumer of interest in local food. We are pleased that Budgens in Heathfield is sponsoring the competition, as direct involvement with major retailers is invaluable."

"Sussex is not known for is pig farming," said Hilary Knight, Co-ordinator of A Taste of Sussex. "Hopefully the South East Sausage competition should help combat that. It is a fantastic opportunity for everyone to get involved, of any age group, from any background and show what can be done. The raw ingredients produced in the South East are spectacular, so the judges are hoping for some exciting entries."

Entry forms and copies of the competition rules can be obtained from www.atasteofsussex.co.uk or from s Mary Masters either by email - mary.m@btclick.com - or by post at South Eastern Prime Stock Winter Fayre, 1 Deans Farm Cottages, Piddinghoe, Newhaven, East Sussex BN9 9AL. Entries cost £5.00 each. The deadline for entries is 22 October 2007.

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