-turned-butcher John Bamforth hopes to celebrate British Sausage Week by winning an award for his home-produced banger.

John, 32, a fourth generation Slaithwaite farmer, took over a butcher’s shop in Meltham in March.

John, who runs Two Valleys Fresh Produce in Greens End Road, has made the regional final of the British Sausage Week competition.

John’s Two Valleys Classic Pork Sausage is made from pork reared on the family’s Heyknowle Farm.

On Monday, the sausage will go up against products from seven others in the Yorkshire final at Sheffield.

One of the judges at the hotly-disputed cook-off will be stand-up comic Al Murray, alias The Pub Landlord.

John said: "This is our first competition so to reach the last eight is great.

"Our pork is bred and reared in Slaithwaite and the sausage is made to our own recipe so it’s all local. We have to be hopeful."

Another local butcher, J Sharland & Sons Ltd, of Paddock, has also made the last eight with their traditional breakfast sausage.

The winner of the taste test will receive the highly-coveted British Banger Award and a donation to their favourite charity.

To further celebrate British Sausage Week, now in its 15th year, Two Valleys will be donating its classic sausage to Slaithwaite and Golcar Meals on Wheels next week.

The shop, previously run by Raymond Lodge, sells seven sausage varieties, all based on pork. A toffee apple version has been produced for Bonfire Night.

Two Valleys have also submitted entries for the first time in the pork pie, sausage and black pudding classes at another competition, the 24th Great Yorkshire Pork Pie, Sausage and Products Competition.

Run by the Confederation of Yorkshire Butchers Councils, the competition takes place tomorrow at the Cedar Court Hotel in Bradford.

It features flagship pork pie and sausage classes, supported by stand alone classes for black puddings and beefburgers, plus a class for the best newcomer to the competition.

Other entrants include Rosemary Craddock, of Thorncliffe Farm Shop in Westcliffe Lane, Emley Moor.

David Plane, one of the shop’s butchers, is submitting entries in the pork pie and sausage classes for the first time.

Bolster Moor Farm Shop at Golcar, which last year entered the competition for the first time and came away with both the reserve supreme pork pie and sausage titles, returns with a strong hand in both classes and is also entering the black pudding class for the first time.

Another regular entrant Shaun Fairweather, of Fairweather’s Butchers & Deli in Mirfield, who has regularly featured among the prizes over the years, returns for another crack in all but the black pudding class.

Also returning is Paul Van Leeuwen, who runs the village Co-op in Station Road, Shepley. He has entered the traditional pork pie and speciality pie classes.


The word sausage derives from the Latin salsisium, meaning something salted

Sausages were nicknamed bangers during the Second World War. Their high water content due to the scarcity of other ingredients meant that they were liable to explode when cooked as the water turned to steam

Sausages should be cooked slowly over a medium heat and should not be pricked as this lets out the flavour. They will only burst if cooked too quickly!

.The British sausage even has its own Fan Club, the British Sausage Appreciation Society. The Society has over 5,000 members in the UK. The Highlight of the Society’s year is British Sausage Week which this year takes place from the 5th November to 11th November 2012