BUTCHERS’ bangers have tantalised judges’ tastebuds to scoop a series of prizes.

Scrumptious sausages from Linton Butchers, East Linton, and North Berwick’s Anderson’s Quality Butchers caught the eye at the Scottish Craft Butchers’ product evaluation event.

Elaine McKirdy, of Linton Butchers, took home gold for their curried lamb sausages, pork and chilli sausages, and hog roast sausages. There was further success for the High Street business as they claimed silver for their beef slice sausages and their lamb and fresh mint sausages.

Elaine, who praised fellow member of staff Gavin Nicholson for his input, said: “It’s always been my husband John’s passion – he loves making sausages.

“It is just a case of making different flavours and when guys come into the shop it is like kids in a sweetie shop – they don’t know which one to pick. It is getting away from traditional pork and beef sausages and all are made here with fresh ingredients.”

Anderson’s Quality Butchers claimed gold for their game sausage and silver for their beef and black chortogaho (chili, oregano, tomato, garlic and horseradish) sausage, which is made up of a range of condiments that go well with beef and is also known as the ‘North Berwick sausage’. Their South African Boerewors also achieved silver.

The sausages were submitted for grilling by the experts at an evaluation held at Forth Valley College.

Ryan Anderson, of Anderson’s Quality Butchers, said people were looking to try different flavours but added: “Traditional sausages still outsell specialist sausages by 50-1. We sell a lot more pork sausages than anything else.”

The results were announced at the Craft Butchers regional meeting at the Carfraemill Hotel, near Lauder.

Organised by the Scottish Craft Butchers, it attracted 276 entries from sausage makers all over Scotland, from Orkney to the Solway. Judges were drawn from the meat industry experts and enthusiastic sausage aficionados.

Paul Boyle, president of Scottish Craft Butchers, said: “All butchers think we make the best products but it is not until you pitch them against others that you find out just how good they really are.

“To win awards in this evaluation is a great honour for the recipients because the standards are high and by highlighting the best available this serves as an important signpost for sausage lovers on the quest for the best.”