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Premium Pork Sausage with Chorizo and Olive Oil wins BPEX Best Foodservice Sausage of the Year Award

31 October 2012
Premium Pork Sausage with Chorizo and Olive Oil wins BPEX Best Foodservice Sausage of the Year Award

The Premium Pork Sausage with Chorizo and Olive Oil, from Scan Foods UK, has won the BPEX Best Foodservice Sausage of the Year Award 2012.

The sausages are made with an innovative process that replaces the saturated fat with extra virgin olive oil. On average the fat content is reduced by 30%, without affecting flavour or juiciness.

Fifteen finalists were chosen from over 200 entries and taste tested by more than 30 guest judges. The results were close but Scan Foods' entry, which also won the Best Innovative Pork Sausage category, had the highest combined score.

Thomas Olander, managing director for Scan Foods in the UK said: "We're delighted to have received this recognition from BPEX. This really is the ‘Rolls Royce' in sausages with the distinct appeal of the Mediterranean and the added benefit of reduced saturated fat.

The next step for Scan Foods is to focus on national distribution for its Champion sausage, as well as looking to extend the concept across its product range, including meat balls.

Other successful sausages in the competition were those combining pork and ale. The 2011 champions and recent star of TV's The Dragon's Den, A Turner and Sons returned with their sausage The Pickled Pig, Pork and Strong Ale to win the Speciality Pork Sausage category while a London Banger with Young's Special Bitter from Solent Butchers for Young's Brewery was awarded first place in the ‘Best Pub Sausage' category.

BPEX foodservice trade manager, Tony Goodger, said: "As British Sausage Week approaches 5-11 November] there is no better time to celebrate the very best varieties available on menus today.

"We were overwhelmed by the fantastic selection of quality assured sausages in this year's final and with such a diverse range of flavours it was a close run competition."

By Lisa Jenkins

E-mail your comments to Lisa Jenkins here.

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