South East sausage and pie competition

A sausage and pie competition has been launched in the South East, searching for the best regional products made from locally sourced meat.

Judging for the South East Sausage and Pie competition will take place at the South of England Showground during the South Eastern Prime Stock Annual Christmas Show and Sale. The organisers expect the standard of entries to be very high, and hope that the competition will help boost recognition of the region’s butchers and producers.

Mary Masters of the South Eastern Prime Stock Winter Fayre said: “Having an award-winning sausage could be a real draw for a local butcher, so this competition is well worth entering. Local produce is becoming ever more popular.”

“Sussex is not known for its pig farming,” said Hilary Knight, co-ordinator of A Taste of Sussex. “Hopefully the South East Sausage and Pie competition should help combat that. It is a fantastic opportunity for everyone to get involved – of any age group, from any background – and show what can be done. The raw ingredients produced in the South East are spectacular, so the judges are hoping for some exciting entries.”

The competition has three categories of sausage: traditional pork, beef or lamb, and specialty sausage (this could include venison or game, but must be meat-based). Entries should be provided as 1lb or 454g (approx) of cooked and uncooked sausage, linked or presented individually.

Pie entries are in two categories; to be eaten hot or cold. The pie can be of any size or shape, but must be made from locally sourced meat. They should be clearly labelled on the underside, stating weight and variety.

All entries must be produced using locally produced meat. Entry forms and copies of the competition rules can be obtained from www.atasteofsussex.co.uk <http://www.atasteofsussex.co.uk/>. Deadline for entries is 26 October 2009.

Deliveries must be received by 9.30am at the South of England Showground, Ardingly, RH17 6TL on Tuesday, 24 November, 2009.