Robert Moss, who runs Primrose Farm butchers in Great Bromley, entered a pork and ginger sausage named Autumn Bliss into the Sausages of Distinction awards.
It was one of 630 entries from across Britain made it into the competition.
Mr Moss was one of seven butchers who won a Best Innovative Sausage award.
Mr Moss said: “We really tried to create a recipe which would help people think a bit differently about the humble banger.
“It’s great to see it was such a hit with the judges.
“Getting up to collect our award was such an honour and totally unexpected, and we’re thrilled to have done the region proud with our innovative sausage.
“I’m really pleased and the sausage is really nice. I haven’t tasted anything like it before.”
The sausage recipe includes a ginger conserve from Wilkin and Sons of Tiptree. The idea came from Kim Fisher, who works at the shop and experimented with different combinations.
Michelin star chef Michel Roux Jr was at the awards at Smiths of Smithfield in London.
He said: “I have always enjoyed experimenting with classic dishes and ingredients, without compromising on quality – with sausages you can do so much.”
Primrose Farm Butchers has been running since 2007. Mr Moss sells his produce to farm shops, pubs, and at farmers markets.
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