Butchers across Cheshire and North Wales are busily preparing their recipes to see if they can be victorious in the Now Food Centre Sausage of the Festival Competition which takes place at the Chester Food Drink and Lifestyle Festival on Sunday, March 27.
The judging to find the six finalists will take place on February 25 at the Now Food Centre at the University of Chester with a panel of eight judges taking part in a blind tasting chaired by three times previous winner Steve Vaughan, owner of Vaughans Butchers at Penyforrd.
Taste Cheshire general manager Lisa Graham will also be overseeing proceedings. She said: “The closing date for entries is still a week away and we already have entries from qualities butchers right across the region.”
- Coward’s of Frodsham, Cottam Foods who are based in Runcorn
- Duttons of Kelsall – the 2015 winner of best flavoured sausage
- Ernest W Edge and Son of Chester – the 2015 winner of best Pork Sausage
- H Clewlow from Hoole, a real village favourite
- Hall Farm Shop, Alsager who pride themselves on their local flavours
- Hamptons Farm Shop, Malpas
- Hawarden Farm shop, Hawarden
- Littler’s Butchers, Northwich
- Littlewoods Butchers, Heaton Chapel
- Oak Bank Farm, Chorlton by Backford
- Pen Y Lan Pork - Wrexham
- The Hollies - Tarporley.
On March 25, three of the best plain pork sausages and three of the best flavoured sausages will be declared the finalists and these will then be judged by the public who attend the festival on March 27.
The first 40 people who make their way to the chef demonstration area by 10.15am on March 27 will become judges in the blind tasting to find the festival winners in each category and the overall Sausage of the Festival.
If you would like to enter the sausage competition then either telephone Helen Cawsey on 01244 405 605 or email Helen.Cawsey@tastecheshire.com to get an entry form.
For more information about this event at the festival go to www.chesterfoodanddrink.co.uk.