Double Success For Food NI Members At British Sausage Awards
Delicious and innovative sausages from Food NI members Hannan Meats and En Place Foods have come out on top in a major UK competition for the industry.
Hannan Meats, based in Moira, and Cookstown’s En Place were successful in the Northern Ireland section of the annual British Sausage Awards, a competition organised to launch this year’s UK Sausage Week, which runs from 28th October to 3rd November.
Hannan Meats entered its unique ‘Belfast Banger’ and won the Traditional Sausage category. The company also produced the Hot Italian Coiled Sausage from a range of spicy ingredients developed by En Place.
Both companies are owned by Peter Hannan, the founder and managing director of the multi-award winning Hannan Meats.
Hannan’s Belfast Banger is a unique sausage made from 80 percent pork with smoked bacon, leeks and spices.
The Hot Italian Coiled sausage, developed by En Place managing director Paul Clarke, is a spicy sausage produced in a coil that’s particularly popular with chefs. Clarke is an experienced chef who has assisted a number of local companies in Northern Ireland to develop ingredients.
Around 500 different sausages were entered in the annual competition and were judged back in September at The Regional Food Academy, Harper Adams University, by Institute of Meat CEO Keith Fisher, Q Guild of Butchers manager Claire Holland and members of Ladies In Pigs (LIPS).
The week-long sausage celebration features a range of activities, mostly in Great Britain. Across the UK butchers, manufacturers, associations and retailers are curating their own sausage events, competitions, promotions and tastings, to celebrate UK Sausage Week.
Supported by Meat Management magazine, UK Sausage Week 2019 is designed to showcase and get behind sausages. Companies throughout the UK are also provided with marketing and POS material, including an official UK Sausage Week.
