Judging Complete at The Great Hampshire Sausage and Pie Competition
This week a panel of expert judges from across the UK gathered at Eastleigh College to participate in The Great Hampshire Sausage and Pie Competition 2019 organised by Hampshire Fare.
The two-day event received an impressive 205 entries from the county’s butchers and pie makers. There were twelve categories in the competition including Traditional Pork Sausage, Hampshire Sausage, Speciality Sausage, Beef and Lamb Sausage, Cold-eating Pie, Hot-eating Pie, Charcuterie, Young Sausage Maker and Black Pudding.
Thirteen judges assessed the entries against strict criteria including appearance, filling, texture, shrinkage, taste and smell. Each product went in front of a panel of judges before then being referred to the chief judges for further assessment. Judges were particularly impressed by the quality of the entries and also the unique flavour combinations.
Claire Holland, Chief Judge, commented:
“Overall the standard of the entries has definitely risen compared to last year, particularly in the Young Sausage Maker category. Competitions such as this are an invaluable way for butchers to access the expert opinion of experienced and knowledgeable people within the industry.”
Hospitality and Catering students from Eastleigh College assisted at the competition under the guidance of tutor Greg Cheeseman. As well as cooking the entries, the students had the opportunity to sit with the judges to gain insight into what makes a good entry.
Level one student, Brooke Savage, reflected on the competition: “I have learnt a lot and now understand the amount of work that goes into making a quality sausage. They judge it in so much detail, looking at the texture and the skin. Being involved has definitely given me tips I’ll be able to use when I make my own sausages.”
The competition is organised by local food group Hampshire Fare to celebrate quality ingredients and products and those involved in making them as Tracy Nash, Commercial Manager of Hampshire Fare explains: “Every business that enters this competition benefits so much regardless of what they win. The event shines a bright light on the industry and the hardworking and talented butchers and pie makers that work in it.”
The competition is sponsored by Lucas Ingredients, Dalziel, Santa Maria, Mozzo, Ringwood Brewery, Eastleigh College, Holiday Inn Winchester, Danebury Wine and New Forest Spring Water. With judging now complete, entrants must wait until Wednesday 20th February when the winners will be announced at the ticketed awards ceremony being held at Holiday Inn Winchester. Watch this space for news of the winners.
