Two years ago Spalding business George Adams and Sons won the annual Butcher’s Pride sausage competition with a recipe over 100 years old.
And on Friday The Crescent butchers won back their title – with a brand-new sausage that has only just been made available to the public.
The long-established Spalding business’s chilli, ginger and lime sausage scooped the overall title as well as Best Speciality Sausage at the fifth Butcher’s Pride event.
And they won best ‘Lincolnshire Sausage’ too.
Holding the cut glass trophy, butcher Michael Atkinson, who came up with the delicious chilli, ginger and lime recipe, said: “I’d been planning something like this for a while but I only put the sausage together for the first time this week.
“It has a lovely smell to it and it will be gorgeous on a barbacue or with a jacket potato or gravy.”
He said the winning traditional Lincolnshire sausage had long been one of Adams’ best sellers, along with previous winner the 1910, but added: “Although we like to keep to traditions it is nice to move on and try different things like the chilli sausage too.”
The competition was hosted by Boston College’s Spalding campus at the adjoining Pantry and Parlour restaurant in Red Lion Street and organised by college commercial training administrator Summer Hills.
Judges, who munched their way through samples of 18 Lincolnshire sausages and 17 speciality sausages, were chaired by competition founder MP John Hayes.
He was joined by Boston College chair of governors Peter Cropley, college external funding manager Rebecca Clark, Kevin Mothers of the Wash branch of the Federation of Small Businesses and Spalding Guardian and Lincolnshire Free Press editor Jeremy Ransome.
Once you have tasted sausages made in Lincolnshire you don’t want them from anywhere elseMP John Hayes
Sausages were drawn randomly, teasted ‘blindly’ and judged on the citeria of appearance and smell, texture, taste and seasoning and flavour.
They were all cooked by staff at the Pantry and Parlour.
There were a range of creative recipes in the specialist category, including cheese, apple and cracked pepper, onion and chilli.
Mr Hayes said: “The rivalry between our local butchers to produce the finest sausage continues in a competitive, yet friendly, way.
“I was again delighted to chair a panel of judges who understand Lincolnshire, our rural economy and the quality of our produce.”
He added that there had been a record number of entries and that the calibre this year had been outstanding.
“Lincolnshire businesses matter and sausages are part of our identity,” he said. “Once you have tasted sausages made in Lincolnshire you don’t want them from anywhere else.”
Results were as follows:
Best Lincolnshire Sausage: 1- George Adams of Spalding, 2- Grasmere Farm, Deeping St James, 3- W Hargrave and Son of Pinchbeck.
Best Speciality Sausage: 1- George Adams of Spalding (chilli, ginger and lime), 2- George Adams of Spalding (old English-style pork), 3- Grasmere Farm of Deeping St James (pork and onion).
Also taking part:
Beeson’s of Boston, Bennett’s of Spalding, Bycrofts of Boston, H Dawson and Sons of Boston, Swepstones of Holbeach, Trevor Sharpe of Gosberton, Tulipland of Spalding.
Previous Butcher’s Pride (overall) winners:
2012- George Adams; 2013 Trevor Sharpe; 2014- George Adams, 2015- Bycrofts.