SAUSAGES and pies from around the county were under scrutiny from a panel of expert judges at yesterday’s Great Hampshire Sausage & Pie Competition.
The contest, organised by county food group, Hampshire Fare, attracted 196 entries from 29 butchers.
Entrants came up with some tempting and intriguing new sausage flavours including Banana Split, Goat’s Cheese and Watercress and Venison and Chocolate.
The new Young Sausage Maker category attracted 13 entries from apprentices.
Sam Bundy, who attends Sparsholt College and is an apprentice at LJ Smith Butchers in Eastleigh, won the title.
The title of Supreme Champion 2014 was awarded to Southampton butchers, Uptons of Bassett.
Traditional Pork Sausage – Uptons of Bassett (Southampton)
Speciality Pork Sausage – The Butchers Shop (Milford on Sea), Pork & Spring Onion
Lamb/Beef Sausage – The Butchers Shop (Milford on Sea), Traditional Beef
Hampshire Sausage – Greenfield Pork Products (Andover), Goats Cheese and Watercress
Home-cured Bacon – Newlyns Farm (North Warnborough), Smoked Back
Meatballs and Faggots – Uptons of Bassett (Southampton), Traditional Faggot
Traditional Pork Pie – Crow Farm Shop (Ringwood)
Cold Eating Pies – My Mum’s Cakes (Portsmouth), Gluten free Egg, Bacon and Chorizo
Hot Eating Pies – Uptons of Bassett (Southampton), Oxtail and Ox Cheek
Ready Meals – Soles Butchers (Alresford), Moroccan Lamb
Black Pudding – Owtons Butchers (Southampton)
Hampshire Charcuterie – Laverstoke Park Farm (Laverstoke), Beef Biltong
Young Sausage Maker – Sam Bundy, apprentice at LJ Smith Butchers and Sparsholt College – Pork and Toffee Apple
New Forest Marque Winner – H.G Witt (Fordingbridge) for Rose Veal and Sweet Chilli Sausages.