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Calling all sausage makers: Devon County Show competition!



Judges: Mr P Hayman, Ottery St Mary, Devon

2nd Judge: Hamish Lothian

Sausage Pavilion Rd 2 – Friday 20th May at 9.00 am

Entry form.

This competition is to find the most delicious and attractive sausage, therefore a greater emphasis will be given to the taste and appearance of the sausage, rather than technical marks for construction.

Prize cards will be offered for the three places in each of the three classes.

Each entry is to be 2lb (2 x 454g) of pork sausages. 1lb (uncooked weight) must be cooked by the entrant before submitting, the other 1lb should be sent raw.

Each entry should be submitted in two lots, boxed separately: 1lb (454g), linked and uncooked, and 1lb (454g) cooked, cooled.

The same number of sausages must be produced for each of raw and cooked.

The top two sausage entries in each class will be judged against each other to find an overall Champion and Reserve Champion sausage.

The first place in Class 498 will be eligible to go forward to the Champion of Champion Sausages Competition organised by the Meat Traders Journal to be held in January 2017.

496 Pork Sausages.

497 BPA Member’s Pork or Speciality Sausages.

(Sausages must be made from birth notified progeny of registered pedigree pigs

– Sire and Dam details as well as birth notification number to be shown on the entry from).

498 Speciality Pork Sausage (Pork and any other ingredients eg. leek, apple etc)

P45 Champion Pork Sausages.

Devon County Show award of £25.00 together with a Rosette and Award Card.

Reserve Champion Sausages

Devon County Show award of £15 together with a Rosette and Award Card.

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