|Love Pork competition winner and fellow judge writer Jason|
|A sausage shouldn't shrink to much or split when cooked|
All sausages start with one hundred points, they are then examined in their raw state and again when cooked before finally being tasted. Up to ten points can be deducted in each category if the sausage is lacking in that particular area. One such area is shrinkage, does the sausage retain it's size when cooked? A little shrinkage is expected, surprisingly some of the sausage that were full and plump when raw did shrink considerable after being cooked. I was interested in why this might be, under filling, air pockets and high water or fat content can all lead to shrinking sausages. The cooked sausage was measured against a raw one to glean the comparison.
Other criteria that we looked at were texture, filling, internal faults and of course taste and smell.
I'll never take look at a sausage in the same way again. The entries were all anonymous with the official winner being announced at the launch of sausage week in November. I don't know which one it will be but I can tell you there were some very tasty entries.