Three sausages created by an Inverurie butcher have savoured success at the recent Craft Butcher Awards held in Elgin.
John Davidson of Davidsons Specialist Butchers in Inverurie entered their Mr Rubba Rubba, Kielbasa and Boerewors.
Mr Davidson was delighted to learn this week that the sausages had picked up three Gold Awards.
A & G Collie of Kemnay also won a Gold Award for their Bennachie Bangers and a Silver Award for their Beef & Black Pudding Sausages.
Davidson Specialist Butchers, who always like to offer their customers innovative meat products, submitted their Mr Rubba Rubba, Kielbasa and Boerewors for grilling by the experts at an evaluation held at Our Kitchen to Yours at Newhouse last month.
The results were announced at the Craft Butchers regional meeting held at the Laichmoray Hotel, Elgin on Wednesday, October 5.
The event, organised by the Scottish Craft Butchers and sponsored by Lucas Ingredients, attracted a total of over 200 entries from sausage makers all over Scotland from Orkney in the north to Solway in the south.
Judges were drawn from the meat industry experts and enthusiastic sausage aficionados.
Judith Johnston of Lucas Ingredients said: “Sausages are an important food for all meal occasions from Breakfast and Meal centres to summer BBQ’s.
“As well as the traditional sausages, consumers are looking for different flavoured speciality sausages.
“The Lucas Ingredients range of sausage mixes offers our customers both traditional and speciality flavours.”
Beaton Lindsay, President of the Scottish Craft Butchers added: “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.
“I know how important sausages are to customers and I hope that all recipients of awards attract new and old business.”