Sausages are still top sizzlers
November 16, 2006
Reading sausage supremos had a fine showing in a brand new competition, which enticed sausage makers from across two counties to compete – and has spawned a brand new sausage.
Green’s of Pangbourne scooped the top prize for the traditional pork sausage, while WM Vicars and Son of West Street in Reading town centre made off with, not just the speciality pork sausage champion, but also the Berkshire Sausage champion accolade.
And, reckons, Taste, it all goes to show that sausages are continuing to sizzle their way into our hearts and onto our plates.
The Two Counties Sausage Competition was organised by The Swan at Streatley and its sister venue, The Coppid Beech Hotel in Binfield, and was ably supported by the Local Food Groups for Berkshire and Oxfordshire, plus Lucas Ingredients who supplied the prizes.
In fact the competition was so successful it attracted 11 independent retailers and sausage makers, who all submitted a total of 29 delicacies in the grand battle of the bangers.
Karl Bentley, general manager of that hidden gem The Swan at Streatley where the competition was held, said: “We’re really pleased with how successful our first sausage competition has been, and hope we can make it an annual event.
“There was a lot of healthy rivalry between sausage producers and retailers from the two counties and many first class sausages produced – but unfortunately there would only be one overall winner.”
In fact supreme champion went to Gabriel Machin of Henley, who were ‘over the moon’ with their result.
But Tony Haywood, one of the names behind Vicars and Son was so chuffed with the results that he might enter some more competitions.
Tony told Taste: “It’s the first time I’ve entered one and we’re really pleased.
“I did the Berkshire sausage as a new one, I just thought I’d try something different.
“It’s a pork sausage – with Berkshire pork, it had to be Berkshire – with no water, but I put in a little bit of celery and leek, a bit of seasoning.”
In fact Tony made enough to sell some in the shop as well, and will shortly hear just what his customers think of it. If they like the new recipe, then it will become not just a prize winner, but a regular at the shop.
“It did sell well,” added Tony, “I’m waiting to hear what customers think of it.
“It’s ever so lean, about 80 per cent meat. The speciality pork sausage was made from coarse cut meat, I put it through a larger plate, with garlic and a few chives. That one’s about 95 per cent meat. It’s more like a continental sausage.
“t is a good seller that one, though not everyone likes garlic, but if you like a more continental sausage then you’ll probably like it.
“I’ll enter again next year. We’d never done it before, and it’s nice to have an accolade, it’s nice to be appreciated.”
If you want to try the sausages for yourselves, then it’s worth getting down to Vicars and Son in West Street, or you can contact them on (0118) 9572904.