Three sizzling recipes have been shortlisted in a quest to create a centenary sausage.
Nicholson’s Butchers, in Park View, Whitley Bay, challenged both customers and pupils at local schools to create a recipe for a special centenary sausage as part of their 100th anniversary celebrations.
More than 40 recipe ideas were submitted and Nicholson’s have now chosen three finalists:
• Pork and Marmalade Sausage, created by a local customer, Richard Peace, featuring pork and locally sourced marmalade;
• Honey and Mustard Sausage, from A-level students at Whitley Bay High School, using honey produced by Chain Bridge Honey Farm in Berwick, a company Nicholson’s Butchers been using for many years;
• Homers Homemade Sausage, created by students of all ages from Valley Gardens Middle School in Whitley Bay. The recipe includes pork, apple and beetroot, said to be head teacher Michael Homer’s favourite ingredients.
Nicholson’s will be setting up a barbecue outside the shop from 11am on Saturday, June 21, to cook the three shortlisted sausages and invite customers to vote for their favourite. The search will also be supported by a Facebook competition.
A centenary sausage winner will then be announced and the victor will receive samples of their own sausages, with their creation also being added as a regular alongside Nicholson’s existing ranges of award-winning bangers.
Kathryn Nicholson said: “We were searching for a recipe that was different to all the other sausages we have in the shop and one that also related to the local area.
“We were truly amazed by the response and the creativity and imagination used in the recipe ideas. It was a far from easy task shortlisting our three finalists.”
The recipe competition forms part of Nicholson’s centenary year activities. Last month, the shop ran a full week of celebrations, culminating with another barbecue featuring sausage and burger sandwich giveaways 100 years to the day since the business, one of the oldest established in Whitley Bay, first opened its doors.