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Frying high on a string of success

A BUTCHERS is sizzling with success after being crowned king of the speciality sausage makers

Staff at Trendall’s Butcher and Delicatessen, in Oundle, finished top out of 15 entrants with their pork and leek sausage in the Speciality Sausage category at the East of England Roadshow and Product Evaluation.

They were awarded the title of overall category champion, and the judges were so impressed with the sausage that they also qualified into the Champion of Champions International Sausage Competition.

Butcher and director of the company David Milson said: “We had a fantastic day, and are really happy with the results of the evaluation.

“I’m particularly pleased about being awarded category champion for the pork and leek sausage, in which we got 95 out of 100.

“We’re just waiting for the details of the international competition now; we’re really excited.”

Mr Milson, who was at the event, held at the East of England Showground, to collect the award, says the company has been perfecting its recipe for a number of years.

In addition, the company is still using the same process of making the sausages as it did 35 years ago.

He added: “We have entered the sausage into the competition for the past couple of years, Afterwards we always take the chance to talk to the judges on how to get better marks next time around.

He added: “It started when we achieved a bronze award in the first year we entered and then silver in the second, and now it’s a category champion.”

Trendall’s also walked away from the event with medals for the other six products they entered, including a gold for its smoked back bacon.

For each category the judges use a range of criteria including overall appearance, size and colour, ease of cutting, texture and structure and, most importantly, taste and smell.

BPEX butchery and product development manager Keith Fisher said: “David has proved that by continually revisiting his sausage recipe and working to improve it, he’s been able to create a product that his customers will really enjoy.”

The international sausage event, which is run by a meat trades publication, is due to be held in October 2009 once all of the region competitions have been completed.

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