A BUTCHER from Huddersfield is hoping to produce the best bangers in Britain.
But he will be up against some tough opponents at the National Champion of Champions' sausage-making competition.
Andrew Whitham, of Hinchliffe's Farm Shop in Netherton, will compete against 18 other butchers on Sunday.
The contest is organised by the Meat Trades Journal.
Andrew earned his place among the finalists by winning a regional championship with a traditional thick pork sausage.
At the championship final at the Rembrandt Hotel in London, he will exhibit the same type of sausage again.
Andrew, who has reached the finals once before, will be representing his team at the Netherton Moor Road shop, rather than aiming for personal glory.
Four colleagues will travel to the contest with him.
Simon Haigh, of Hinchliffe's, said: "We are hoping to win for Yorkshire and bring home a trophy. It is a very prestigious competition."
The sausages will be judged for taste, colour, texture, bloom on the skin, evenness of mixture, cooking consistency and shrinkage during cooking.
Judging will be monitored by Fred Mallion, former head of Smithfield College and former Master of the Worshipful Company of Butchers.
Judging will be carried out behind closed doors and under tight security.
The measures were put in place after a past winner had his sausages stolen.