Barrons of Beef make the best sausages in Bolton, and now they’re the only butchers in Bolton to have their bangers nominated as Britain’s Greatest Sausage.

William Ross created his delicious pork, cabbage and bacon sausage recipe in only 5 minutes, but it has proved to be a hit with customers and judges alike. As the description on the British Sausage Week website says:

“The bacon acts as a filler for this sausage giving it the firmness any truly great sausage needs. The cabbage and bacon complement each other perfectly also the green of the cabbage makes it look easy on the eye.”

Only the finest pork is used for their sausages, because Barrons of Beef take pride in how much their customers rave about their “special sausage.”

Competition

William and his creation will travel to Leeds where he, along with 9 other butchers, will take part in a cook off, which will be judged by top chef Simon Rimmer on Tuesday 5^th November. William will be competing with butchers from Humberside and Yorkshire.

They will be judged on many things in the competition, including the weight, texture, colour, appearance and most important of all, taste of their recipe. There must be no splitting of skin or shrinkage in the sausage and it has to weigh exactly 454 grams. It should be cleanly presented on the correct display cabinet. Good luck to William, we're all rooting for you.

The cook off is all part of British Sausage Week, which this year is between November 4^th and November 10^th. William will be speaking on BBC Radio Lancashire to Gary Hickson about the competition and the tasty products he’s produced on Friday 1^st November at 5pm. Tune in if you can.

The first heats of the cook off were held on the 18^th September, and there William beat off competition from literally hundreds of other butchers across the UK, a startling achievement I’m sure you’ll agree.

Diamond Award

22 year old William has worked at Barrons of Beef for the past 3 years. He moved to Bolton to be nearer relatives in 2010 and within a week had begun working at Barrons of Beef. He started his butcher career in his home town on the Isle of Harris in Scotland when he was 16, and was no stranger to success then either.

William received the diamond award for his cheese and spring onion burger, the very highest accolade a butcher can be awarded in Scotland, and was highly commended for his black pudding whilst working in Scotland too.  He is always looking for new places to show off his creations at different shows and competitions and has become highly qualified by reaching his NVQ Level 2 in butchery.

Award Winning Butchers

The rest of the Barrons of Beef team are also award winning butchers. Phil Barron was voted the 2^nd best butcher in the country when he was 18 and Jonathon Barron scored 95 out of 100 at a regional competition held at the Reebok stadium. The shop has also won a gold award for the best sausages in the North West and have ranked highly in many other competitions in recent years. How many butchers can say that all their staff have won prizes? Not many I bet.