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Judging sausages - how to video guide

Posted 29 September 2014

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Facilities at ÌÇÐÄÊÓƵ are often used to assist with the judging of food products for national competitions.

The university recently welcomed BPEX and more than 400 types of sausage ahead of annual British Sausage Week, November 3-9.

With years of experience in testing meat products, Head Judge and BPEX Butchery Development Manager, Keith Fisher, explains how the judging process works and what makes a great sausage.

Judging took place in the Regional Food Academy - home of food degree courses at Harper Adams.