So far more than 200 entries have been received in the four categories for the Catering Sausage of the Year contest.

Experts from the British Pig Executive will have the unenviable task of judging all the entries over a five day period.

Foodservice Development Manager Richard Fagan said: "We were amazed by the sheer volume of entries. Looking at the entries closely the quality is very high and judging them is going to be a very difficult task indeed.

"The response to this competition shows just how far the sausage has come in the foodservice sector. "Sausages are now not just a mid-week staple, but are also a premium choice on the menus of gastro-pubs as well."

The categories are traditional, speciality pork sausage, low sodium and reduced fat and chef and butchers own.

The final of the competition will be held at the Windmill Pub in Mayfair on October 18 and will involve an open tasting by press and sausage experts to decide the overall winner.

Category winners will receive a certificate and engraved silver salver, while the overall winner gets an engraved silver cup and a bottle of Champagne. Sausage Week runs from October 25 to 31 and includes a celebrity chef roadshow and sausage tasting challenges.

One of the highlights of the week will be The Banger Awards for Britain's greatest banger lovers.

Anyone can enter or be nominated, the only rule is they have to be a fanatic about sausages.

Source: BPEX - 31st August