SAUSAGES are still the nation's favourite and people are ordering them more and more often when eating out.

To make sure customers get top quality, the British Pig Executive (BPEX) is again holding its Foodservice Sausage of the Year Competition.

Now in its fourth year, the competition is an annual highlight for sausage manufacturers supplying the foodservice industry, as they compete to claim the highly coveted accolade.

The competition has five categories covering traditional pork sausage, speciality pork sausage, best pub sausage, best reduced fat/sodium and best volume produced sausage.

BPEX foodservice development manager, Richard Fagan, said: "The competition is an ideal opportunity for catering butchers and suppliers to showcase their excellent range of quality sausages.

"Last year's competition was hugely successful, with more than 200 entries. This year, we hope to see even more catering sausages entered and have no doubt that the quality will, once again, be exceptional."

Entries must be completed and returned by September 1 and forms are available to download from www.mlcfoodservice.com or by calling Karen Eaton on 01908 844 114. Judging takes place in September and three finalists in each category will be invited to a 'cook-off' at Butchers Hall on October 17 at which the overall champion will be crowned.

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