Hinchliffe's Butchers' Thick Pork Sausage beat 14 other competitors in the final of a competition, which is said to be an annual highlight for sausage manufacturers supplying the foodservice industry.
Hinchliffe's Simon Haigh said: "I'm delighted, as the competition this year was really tough! The 'Thick Pork Sausage' is made to a tried-and-tested recipe that is a popular with many of our customers, particularly local pubs and restaurants.
"We've been making this sausage for about 14 years now and the feedback we've had along the way from various competitions has helped us perfect it. That and the fact that we only use quality ingredients our pork comes from specially selected local pigs, bought straight from the farm."
The Thick Pork Sausage came second in the Traditional Pork Sausage category, but won the vote for the overall prize, which the business also won in 2007. The other four categories included Speciality Pork Sausage, Best Pub Sausage, Best Innovative Sausage and Best Pork Sausage (Volume Produced).
Tony Goodger, Bpex foodservice trade manager, said: "Our congratulations go to Hinchliffe's Butchers on their overall success, as well as to all of those placed in the five categories. We know that sausages play an important role on menus today; they can be used in classic and contemporary menus, are enjoyed by diners of all ages and offer plenty of opportunities for caterers and their suppliers to boost sales and profit."