The Melplash Show is on the hunt for Bridport’s Best Banger.
The competition is open to anyone who makes their own pork sausages. You can download an entry form here.
“As far as we know sausages were brought to Britain by the Romans, and have been made by Balsons Butchers in Bridport since the business started in 1535” said Richard Balson.
“They became known as bangers during the Second World War because they were so filled with water they exploded in the pan when being cooked, this was why it was advised to prick sausages before cooking them… these days this is not necessary as good quality sausages will contain at least 80% of meat, the remainder will be cereal and seasoning.”
According to Richard, the best way to cook a sausage is slowly in a frying pan.
The Melplash Agricultural Society competition will recognise local farmers and butchers who deliver from field to fork, with provenance and traceability guaranteed throughout every step of the supply process.
Traditional Pork Sausage Class
1st RJ Balson & Son, Bridport
2nd – Bellairhaye Pork – Felicity’s Farm Shop, Morecombelake, Dorset
3rd Colyton Butchers, Colyton, Devon
Speciality Sausage Class
1st Peter Treble, Westbourne, Dorset
2nd Anchor Inn, Seatown, Dorset
3rd The Chubb Family Farm, Broadwindsor, Dorset