South Yorkshire sausage supreme!

Karen Thompson of Moss Valley Fine Meats with the award winning sausages
Karen Thompson of Moss Valley Fine Meats with the award winning sausages
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BRITISH Sausage Week will see some sizzling competition from South Yorkshire as butchers and sausage makers from across Britain battle it out for the best bangers prize.

In the run-up to British Sausage Week 2012 - from November 5 to November 11 - three local sausage makers have already proved they’ve got some of the best in the business.

Sheffield-based Moss Valley Fine Meats, Towers Thompson of Mexborough and Rotherham’s Underwood Meat Company have all won awards in the BPEX Foodservice Sausage of the Year Competition 2012.

And for Moss Valley fine meats, there is more to come as they are through to the grand final, which takes place at Butchers Hall in London on Friday.

The BPEX competition has been recognising and rewarding the very best sausages served in pubs, restaurants, hotels and canteens for a decade.

Judges evaluated 200 entries in the competition’s five categories - traditional pork sausage, speciality pork sausage, best pub pork sausage, best innovative pork sausage and iconic British banger.

Moss Valley Fine Meats was awarded gold in the best pub pork sausage category for its farmhouse sausage.

It not only earned praise from the judges but has been selected as one of 15 finalists in with a chance of being crowned overall champion.

The company, owned and run by pig farmers Stephen and Karen Thompson, of Povey Farm, off Lightwood Lane in Norton, has also received a further gold award for its pork and leek sausage.

Stephen said: “It’s a very prestigious one, so we’re quite happy with that.”

Towers Thompson was awarded gold in the best innovative pork sausage category for its kingdom premium cumberland sausage and a silver in the traditional pork sausage category for kingdom premium pork sausage.

Underwood Meats achieved two silver awards in the iconic British banger category with Whirlow premium pork sausage and tomato pork sausage, as well as a silver and bronze award in the best pub pork sausage category with pork and apple sausage and pork and leek sausage.

“These accolades are highly sought after and show off the range of sausages, made with quality assured pork, available today,” said BPEX food service trade manager Tony Goodger.

“Sausages are a key feature of any menu, loved by customers of all ages, so we are incredibly encouraged to see such an impressive selection for them to choose from when eating out.

“The first stage of this year’s competition was very difficult to judge due to the high standard of entries.

“It is clear there has been much innovation in the sector, with many entries wowing the judges.

“Our congratulations go to everyone who received an award and we wish Moss Valley Fine Meats luck in the final.”