Seriously succulent sausages at Spalding’s Sage

Taste testers: Chef Karl Smith, Mary Adams, John Hayes MP and Susan Hayes. SG090911-39MD
Taste testers: Chef Karl Smith, Mary Adams, John Hayes MP and Susan Hayes. SG090911-39MD
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CRAFTY cooks created mouthwatering recipes for the George Adams and Sons (Retail) Ltd and Boston College Seriously Succulent Sausage competition.

Spalding man James Hall took first prize when judges sampled entries from eight finalists. James wins 10lbs of his own recipe sausages, tea in the Houses of Parliament courtesy of John Hayes MP, and sausages made to his recipe are now on sale in the Spalding company’s shop in The Crescent.

James’s sizzling sausage mix includes smoked bacon, sausage meat, fresh onion, Worcestershire sauce and sage.

Judging took place at the Sage Restaurant – housed in Red Lion Quarter. Judges were the South Holland and The Deepings MP and his wife, Susan, the head chef of Sage, Carl Smith, and George Adams and Sons retail director Mary Adams.

Carl described James’s winning recipe as “an excellent variation to a Toulouse-style sausage”.

George Adams and Sons and Boston College also congratulated second place entrant Charlotte Milligan, from Spalding, and third place entrant Dave Leworthy, who lives in Weston.