With a record entry of 30 different sausages, support is growing for the Butchers Pride competition which is now in its fourth year.
MP John Hayes chaired the panel of six independent judges including representatives from Select Lincolnshire, Radio Lincolnshire, the Free Press, the Federation of Small Business and event organisers, Boston College.
Judging on a range of criteria such as texture and flavour, the panel found it as challenging as ever to choose their winners.
Mr Hayes said: “I designed this competition to boost local businesses and back Lincolnshire sausage makers.
“Sausages are a source of immense pride to those who make them and enjoy them.
“I’m certainly among those who enjoy eating them!
“I’m really grateful to Boston College for helping to put on this competition and I know from previous years that the winners get a boost to their business.”
Entries were submitted in two classes – Lincolnshire sausage and Butcher’s Choice sausage – with the latter category attracting a range of creative flavours ranging from the tried and tested pork and stilton to new combinations such as cracked pepper and pork and chilli to name a few.
Butchers from South Holland and the Deepings along with Boston were eligible and their entries were collated and collected by Summer Hills from Boston College’s employer engagement team who did a fantastic job which included an early start on competition day to draw the ‘blind’ tasting order and ensure everything ran smoothly.
It all took place at the College’s Red Lion Quarter in the soon-to-open Parlour and Pantry restaurant which proved a good pre-opening work-out for new owners Phil and Sarah Prudham and their chef. The restaurant reopens under their management on April 3.
After a long morning’s tasting the results were announced by Mr Hayes to an audience which included some of the butchers who had taken a morning off to see how their produce fared.
He began by announcing special commendations for Andrew Beeson’s pork and hot chilli, Gary Simpson’s Lincolnshire, Geo Adams’ 1910 recipe along with Bennetts’ pork and stilton sausages.
Bronze awards went to Dawsons’ Lincolnshire sausage and Trevor Sharpe’s pork, sage and apple speciality sausage.
Silver was also awarded to Trevor Sharpe for his Lincolnshire sausage along with Tulipland’s pork and apple recipe.
The coveted gold awards went to Trevor Sharpe for his black pepper speciality sausage and to Bycroft’s of Boston for their Lincolnshire sausage.
However, it was Bycroft’s with the highest overall points score who won the cut glass trophy donated by Mr Hayes, taking it to Boston for the first time in the competition’s four years.
No doubt previous winners Geo Adams and Trevor Sharpe will be keen to get it back to Spalding or Gosberton again next year and Trevor will be encouraged by a special judges award reflecting the overall excellence of his entries in the different categories.