Nick Griffin and Andy Conner from Griffins Butchers of Stone have both received Silver Awards in a national sausage making competition.
The competition was part of National Sausage Week, which ran from 31st October to 6th November. Applicants were asked to submit samples of their finest creations for judges to taste.
Andy entered a “Buenos Aires Banger” into “The Best Innovative Sausage Class” and came second to take Silver, and Nick entered his “Pork Sausage As it Should be” into “The Best traditional Pork Class” again taking second place and achieving a Silver award.
Nick told the Gazette…
“I am really happy with this award, it’s a national competition, there were 8 classes with 600 entries per class, we only entered 2 of the classes, so to get such positive feedback and win an award was amazing, let alone us winning 2 awards!
We had to submit two samples of each sausage, these were taken to Harper Adams College which has a state of the art food science lab. There the judges tested the sausages for texture, appearance, content, weight loss during cooking etc… and finally got down to tasting them. We liked to think both sausages were in with a chance, as every time they go on sale in the shop they sell out, but to go up against such quality competition, and get a result, left us both completely elated.”
Griffins butchers will be at the County Showground in November for The English Winter Fair, last year there they won a Bronze award in the Produce Competition with their Beef & Mustard Sausage, hopefully this year they can impress the judges again, and maybe get bring home another Gold for Stone.