Morecambe bangers mash the competition

David Keating and Warren Lewis from Althams Butchers.
David Keating and Warren Lewis from Althams Butchers.
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Morecambe already has the best pies in the country and now its sausages are right up with the best too.

This is thanks to Althams Butchers, whose tasty bangers have sizzled their way to two top awards.

The long-serving Morecambe business picked up two gongs at the BPEX Foodservice Sausage of the Year competition, beating more than 230 sausage entries.

The firm’s pork, leek and Welsh rarebit sausage and traditional pork sausage were just two out of 15 chosen by leading industry judges to battle it out in the grand finalle at Butchers’ Hall in London.

The pork, leek and Welsh rarebit sausage came third in the Innovative Pork Sausage category while the traditional pork sausage scooped first prize in, aptly, the traditional pork sausage category.

David Keating from Althams called it “a fantastic achievement”.

“We’ve been making our traditional pork sausage for many moons,” he said.

“Last year we entered the same sausage and it was awarded second place, so after tweaking the recipe slightly it’s great to walk away with first place. Our pork, leek and Welsh rarebit sausage is a brand new variety, so to win an award for the sausage so quickly is great – it shows we’re doing something right!”

The competition, which kickstarts British Sausage Week (November 4 to 10), drew entries from butchers, catering suppliers, manufacturers and chefs.

Althams was established in 1856.