Tim’s top bangers

Best Bangers: Tim Howarth of Jerry Howarth butchers in Belper with his award winning pork sausages and old English sausages with black pudding, which have just won the Grand Prix D'Honneur and Prix D'Honneur awards in France.
Best Bangers: Tim Howarth of Jerry Howarth butchers in Belper with his award winning pork sausages and old English sausages with black pudding, which have just won the Grand Prix D'Honneur and Prix D'Honneur awards in France.
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A BELPER butcher is on a roll after his sausages won two prestigious awards in a European competition.

Tim Howarth, who runs Jerry Howarth butchers, scooped accolades for his pork sausages and his black pudding sausages.

The pork sausages, which are made from a recipe passed down by Tim’s grandfather, won Tim a Grand Prix D’Honneur trophy in the Best Grilled Sausage competition.

His black pudding sausages were recognised with a diploma in the Personalised Sausage category.

A delighted Tim said: “I am absolutely chuffed to bits. It is great to be recognised in anything, but it is nice to know that people recognise what we do. We must be doing something right.”

Tim said he was invited to enter this event following his success in a black pudding competition last year.

To enter the sausage competition he had to send samples of the two bangers to France.

“I was very surprised to have got a cup,” said Tim. “But not as surprised that we at least got a mention or won something.”

Tim said his shop produces between 700lbs and 900lbs of sausages a week. His most popular is the plain pork.

“They are made with our own seasoning,” said Tim. “The basis for the recipe dates back to my grandfather.”

The sausage awards are organised by Commanderie des fins Coustiers du Duche d’Alencon.