Some of you may remember my post a few months ago, looking for entrants for the “Bath and West Banger” competition: a national competition run by West Country sausage manufacturer Westaways and The Royal Bath And West Society, giving the public a chance to create a limited sausage variety for this year’s Bath & West Show in June. The five finalists have been announced, with judging taking place this week…
The expert judging panel includes Taste Of The West Ltd’s chief executive John Sheaves, Westaways owner Charles Baughan, and Bath & West Show manager Alan Lyons. The sausage that the judges deem to be the best will be produced by Westaways and marketed to supermarkets across the South West between May and September 2011.
The five finalists all incorporate flavours inspired by the West Country, and it looks like the judging will be a tough task!
The Beast Of Exmoor
A pork sausage flavoured with rich porter ale, caramelised onions and mature West Country farmhouse Cheddar (creator: Cath Burley, Woodbury, Devon)
The Roman Smokey
A pork sausage celebrating the Roman history of Bath with ancient seasonings including laurel berries and rue savory and plenty of smoky bacon (creator: Kath Deyke, Newton Abbott, Devon)
A Perry Infused Pork Sausage
…with South West country pear chunks and a hint of sweet chilli – for that extra bang (creator: Joanne Thomas, Glasbury, Hereford)
A Pork And Blueberry Sausage
…to represent the highly coveted Royal Bath & West rosettes (creator: Jodie Smith, Wrexham, North Wales)
The Bath Blue
A pork and caramelised Somerset red onion sausage with chunks of melting Bath Blue cheese (creator: Rudiano Roversi, Gourock, Inverclyde, Scotland)
Which would be your favourite?
The Royal Bath & West Show will be held between Wednesday 1st and Saturday 4th June, at the Showground, Shepton Mallet. Advance tickets are available to buy now from www.bathandwest.com.
For more information about the competition, visit www.bathandwest.com/banger