Two tasty new sausages from Greens of Pangbourne have won Gold Awards at a South of England competition just a few days after they were first created!

Greens’ Christopher Cripps hit the jackpot with his newest bangers – Beef & Stilton and Lamb, Rosemary & Garlic – in a head-to-head contest against a score of specialist butchers from across the region. The same accolade was awarded to him for the famous Greens Pork Original Sausage – a free-range speciality, a receipe which was perfected by his grandfather Royston Hine.

Said Christopher: “We were so pleased that a long-time pork favourite met with continued success along with two of our newest sausages which I’d only perfected the week before.”

The judges, independent and highly respected figures with long experience of the meat business, described the Lamb, Rosemary & Garlic banger as “the best lamb sausage we have ever tasted”.

Christopher took as his inspiration the classical marriage of the three flavours, and added his own special seasoning and other ingredients, to create such a winning taste and texture that it won the most prized gong of all – Best Product in Show.

This means Christopher is once again Young Sausage Maker of the Year, a trophy he has won in three of the last four years.
Christopher won another Gold for his Pork, Chili, & Apricot Sausage, and is now planning his entry into the national Champion of Champions competition later in the year.

Greens also entered Home-Cured Bacon and a selection of their hand-made Pies into the competition, held at the South of England Showground in Sussex. Christopher’s brother Michael took gold for three of his pies – Steak & Kidney; Steak & Stilton; and Ham & Chicken. Their Uncle Robert found equal success with his new Smoked Black Back Bacon, a delicious marinaded rasher, and his dry-cured Back Bacon using local free-range Pork.

Greens of Pangbourne is a family business owned and run by Christopher and Michael’s grandfather Master Butcher Royston Hine and their father, the French-trained chef Philip Cripps.

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