Northern Irish butchers dominate burger and sausage competition

The first All-Ireland Sausage and Burger Championships for family butchery businesses saw seven out of the 12 categories won by Northern Irish Butchers. 

The inaugural competition was organised by Butchery Excellence Ireland, an initiative developed by Montgomery Food Consulting of Aughnacloy in Co Tyrone, designed to help family butchers improve standards and overall competitiveness.

Open to all independent butchers in Northern Ireland and the Republic of Ireland, the competition provided a platform for local businesses to showcase their range of sausage and burger products.

“The All-Ireland Sausage and Burger Awards are special and, simply put, we had a great number of excellent entries from every corner of the country,” said Sean Owens, managing director of Montgomery Food Consulting.

“The standard of the competition was superb and I was particularly impressed with the innovation and creation of some great-tasting gourmet-style speciality sausages. I consider quality overall to be second to none and this is great news for customers in butchers’ shops across the island of Ireland.”

The Northern Ireland category winners were:
Continental sausage – Cunningham’s High Class Butchers, Kilkeel for tomato, chilli and pork
Traditional beef sausage – Gary Coote Meats, Fivemiletown, Co Tyrone
Steak burger – Bergin Family Butchers, Edenderry, Co Antrim
Meatballs – Glenn’s Butchers, Limavady, Co Derry for spicy beef and mozzarella
Speciality beef sausage – Gary Coote Meats, Fivemiletown, Co Tyrone for caramelised beef and mustard
Beef burger – Low Bros, Dungannon, Co Tyrone
Vegetable roll – M&W Farm Meats, Portadown, Co Armagh.

“Over many years of judging at high-level sausage competitions, it’s now in the knowledge that butchers across Ireland are taking their rightful place in respect to innovation and creation across the butchery industries in Europe,” added Owens.

“Needless to say, the entrants in this competition have surpassed previous adjudications with their new and exciting products while staying true to artisan and traditional methods and recipes.”

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