A healthier sausage specifically designed to have a lower
salt level has won top prize in a competition run by the
British Pig Executive (BPEX).
The winner, The Country Butcher from Gloucestershire,
beat stiff competition to win the title of Foodservice
Sausage of the Year 2006. The annual competition was open
to butchers and caterers across the country and three finalists
chosen from each of the five categories for the final cook-off
at Butchers' Hall in London on Tuesday, 17 October 2006.
Overall champions David and Elaine Tomlins, from the Country
Butcher, developed their low salt range of sausages following
doctor's advice that a family member should eat a reduced
salt diet. A year long process ensued to come up with a
reduced salt sausage that maintained its flavour and quality.
David said: "We used an original sausage recipe and
reduced the salt content by at least 25 per cent. We then
had to experiment with different spices to make sure it
tasted as good as any other sausage. It was a difficult
process."We were delighted to get through to the final
of the competition but never expected to win. We're overwhelmed
the sausage has done so well. We have started to sell it
to health clubs but hopefully, after this success, its
popularity will increase."
BPEX foodservice development manager, Richard Fagan, said: "The
winning sausage proves reduced fat and salt don't mean
reduced taste. With health very much in the public eye
this is an important concern for the industry." The
Traditional Pork Sausage, Speciality Pork Sausage, Best
Pub Sausage, Reduced Fat/Reduced Sodium Sausage, Best Volume
Produced Sausage. A full list of winners is available from
the Press Office on 01908 844106.
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