A tear and share sausage was the winner in a Linton Village College (LVC) competition, and may now appear on the shelves at Waitrose.
LVC students were allocated January in the ‘sausage of the month’ challenge, and thus chose seasonal winter ingredients that are available locally.
The sausage contains garlic, pepper, rosemary, thyme, leek, parsnip, carrot and the ‘secret ingredient’, water chestnuts, in addition to pork.
Students chose root vegetables for the spiral sausage, designed to be shared by families not just because they are a hearty winter ingredient but because of their nutritional content, as a way of getting children to eat healthy vegetables without realising it.
The winning team received Waitrose cookbooks and Dalehead Foods aprons and T-shirts, and the sausage may be sold at the supermarket.
All of the judges from Waitrose and Dalehead Foods commented on the professional approach, organisational skills and confidence of the students as they worked throughout the morning and their excellent sales technique when presenting their products to the judges.
All 170 year nine students took part in this year’s ‘sausage of the month’ challenge to design a new pork sausage product for Waitrose.
Eight groups of students competed throughout the final day, on November 27, to win the coveted award and potentially have their product produced by Dalehead Foods for local Waitrose stores.
Dalehead Foods brought a team of product design, marketing and food specialists led by their divisional human resources manager Joanne Collins to help the students and judge the final products.
Waitrose have taken a keen interest in this partnership programme and the way Dalehead Foods is working with the school to encourage students to cook and to understand the food industry.
Quentin Clarke, sustainability director of Waitrose and Andy Boulton, head meat buyer, attended to film the event for the Waitrose twitter and YouTube sites, to taste the products and judge the competition.
Full story from the Haverhill Echo.