The humble sausage has bene given a tasty make-over by local companies – and their extra ingredients hit the mark with judges at the Scottish Craft Butchers.
Cardenden butcher, Andrew Kirk, took gold for his chilli and tomato pork sausages, extra lean cajun chicken sausages, silver for his lorne sausage, pork sausage with black pudding and spring onion, pork sausages with red onion and jalapeno.
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Three other local sausage makers also enjoyed success.
The Buffalo Farm won gold for its pork, sweet chilli and Irn Bru sausage, buffalo, tomato and mozzarella sausage and silver for lorne sausage, pork, gin and tonic sausage.
The Butcher Shop, Kinghorn, won silver for beef lorne sausage, pork and honey sausage, Guinness sausage, and black, chorizo, pork sausage.
Tom Courts Quality Foods, Burntisland won gold for slice sausage, sweet chilli pork sausage, and pork and leek sausage.
They were submitted for grilling by the experts at an evaluation held at Forth Valley College last month.
The event organised by the Scottish Craft Butcher, and sponsored by McAusland Crawford and Dalesman Grouop. It attracted an entry of 276 entries.