Big Sausage Week: Q Guild manager shares tips on sausage judging

Manager of the Q Guild of Butchers took to the radio to share her inside knowledge of what makes a good sausage. 

Radio 2 DJ Chris Evans invited Claire Holland to his show this morning, the second day of The Big Sausage Week. When asked what she was looking for in a sausage, Holland explained: “It has to be well-filled, it has to look appealing on the plate, all the sausages that are in the packet have to be the same size. We don’t want any air bubbles in the skin, when they’re cooked we don’t want them to split or burst and we don’t want any gristly bits inside.”

Holland, whose favourite sausage is pork and caramelised onion, advised that sausages should be slowly pan-fried and should not be pricked before cooking.

Listen to Holland’s interview below.

The Big Sausage Week runs from 31 October-6 November and is designed to give the industry a platform to shout about why the Great British Sausage is a timeless classic. For all the latest news, follow the Big Sausage on Twitter and Facebook and join the conversation using the hashtag #BigSausageWeek. If you have an innovative sausage you think is worthy of press coverage, email details and pictures to or 

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