New Speciality Sausages for Scottish Craft Butchers Evaluation

Typical Nigel – always running late! I just managed to get our sliced sausage and 5 brand new speciality sausages up to Forth Valley College for the Scottish Craft Butchers 2018 Speciality Sausage Evaluation and the Sliced Sausage regional heats judging.

Just our normal slice and 5 brand new sausages (some made for the first time today). My favourite is my Caramel Apple Pie Pork sausage – a wee twist on the popular pork and apple, with toffee notes and a bit of spice.

Then there’s the new Beef, Spiced Tomato and Caramelised Onion – I think this one will go down well.

Then there’s our Jalapeño Chicken and Cheese Chicken sausage – a bit of kick but a very tasty sausage. This is the first of many new chicken sausages which are high in protein and low in fat and of course only contains British Chicken!

The final two were a bit of a rush job as the deadline was approaching; an Andouille Sausage with pork, bacon and roasted peppers and a beef hotlink. I think there’s potential with a bit more work for these two.