Top sausages get quality judging and cooking facilities

Staff at Harper Adams University have tasted and rated more than 400 products as their part in the search for Britain’s best pork sausages.

Although involved in the sausage selection process in a non-expert capacity, the university’s media manager, Janine Heath, was impressed by working alongside head judge and BPEX Butchery Development Manager, Keith Fisher.

“I look forward to being able to use my new found skills when selecting sausages and other products in the future,” said Miss Heath.

Each sausage was judged in both its raw and cooked state, and graded on attributes such as appearance, uniformity, filling and taste.  They were then cooked in the professional kitchen facilities available in the university’s regional food academy, where the judging also took place.

Mr Fisher said: “We have been judging products at Harper Adams for the past four years, and keep returning because the facilities are ideally suited for the major competitions we run.”

The competition provides a unique platform for entrants to showcase their premium products, as well as an opportunity for businesses to promote their own quality sausages.

The winners will be announced during British Sausage Week, November 3-9, with ex-England rugby star and winner of Masterchef 2011, Phil Vickery, already announced as the week’s celebrity ambassador.

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