Let the battle of the sausage commence
The ‘BPEX Foodservice Pork Sausage of the Year Competition 2011’ is open to all sausage makers that supply caterers.
There are five categories of entry to cater for the wide range of sausage varieties now available. Food Manufacture has teamed up with BPEX to reward the level of innovation in the sector. This dedicated category will showcase sausages that bring something new to the market – be it a different flavour profile, shape or a reduced fat/low-salt version.
So, if you have developed an innovative banger that is served in pubs, restaurants, schools or hospitals then BPEX wants to hear from you.
The full list of categories is as follows: Traditional Pork Sausage; Speciality Pork Sausage; Best Pub Pork Sausage; Best Innovative Pork Sausage; and Legendary British Banger.
The fifth category is new for 2011 and reflects the theme of British Sausage Week, which is the search for the ‘legendary banger’. This is the sausage that means the most to your business; be it a historic recipe or a banger that generates the biggest sales volume or customer feedback.
BPEX foodservice trade manager, Tony Goodger, said: “Each year the competition increases in popularity and we see more quality sausages entered. Sausages must be made using pork that has been produced to a recognised quality assurance standard such as the Red Tractor. This not only proves you are confident in the quality of sausages you serve, but provides customers with the guarantees they are looking for regarding traceability, country-of-origin and high standards of animal welfare.”
The competition is open to all sausage makers who supply the catering sector, as well as chefs who make sausages for sale on the premises. The closing date for entries is Thursday September 8 2011, after which samples will be required for judging.
Three finalists from each category will then be put forward to take part in a grand final at Butchers Hall, London on October 21, where each of the sausages will be taste tested once more before the overall winner is announced.
l Entry forms and terms and conditions can be downloaded from www.porkforcaterers.com. For more information call 02476 478809 or email anbzv.cntr@ocrk.nuqo.bet.hx.
