Parkside Secondary School, Cullingworth, linked up with local butcher Ellisons in a project that saw 60 Year 7, 8 and 9 students involved in a sausage recipe competition.
The three winners, one from each year, were then invited to don butchers’ aprons at Ellisons’ Halifax Road shop to make their own bangers for cooking and evaluation at the school by Parkside’s dinner ladies.
The dinner ladies - catering manager Isobel Evans, Jackie Cordingley and chef Barbara Carroll - voted all three “just champion,” choosing Laura’s creation as their narrow favourite.
So impressed were the ladies that they now plan to serve up all three signature sausages to other students after the Easter holidays.
Parkside School’s head of technology Jane Love said: “We gave the students an open brief, telling them that while their sausages must be made of meat the choice of flavours was entirely up to them.
“It was a design task in essence, involving an educational link-up with a local supplier that allowed students to learn about making food in business setting rather than a normal school kitchen. It proved extremely worthwhile – our students really enjoyed the experience.”
Isobel Evans said: “We source all out meat from Ellisons Butchers – it’s fantastic quality, they’re on the doorstep and deliver to us every day. Our whole ethos is to promote and encourage healthy eating by using local suppliers wherever and whenever possible, a philosophy that also helps keep food miles to a minimum.”
Ellisons’ John Ellison presented goodie bags to the three winners, each containing their own sausages and Easter eggs.
John said: “We get as much as our meat as possible from Yorkshire farmers by forging local gate-to-plate partnerships that ensure total hands-on quality control and full traceability.
“It’s all about helping to boost the rural economy by encouraging people to produce and purchase food locally – at the same time educating our children and young people through initiatives such as this with Parkside School.”