BANGERS from Wellington butcher Tim Potter proved a sizzling success at Smithfield Market in London when they were crowned the best in the UK.

The shop’s festive pork, turkey and cranberry sausage won the Meat Trades Journal Champion of Champions award at St Bart’s Brewery.

Manufacturing manager Chris Potter said “I’m absolutely over the moon – I’ve entered other competitions for pasties and things and done well, but I have always wanted to win this one because it is so competitive.”

Entrants were required to send two packs of the same sausage, one cooked and one raw, which were evaluated on shrinkage and texture by four judges.

The journey to the final began at Sedgemoor Market when 25 to 30 butchers from across the South-West entered a regional competition.

Some 18 batches of sausages from across the UK were entered in the final, some from multiple previous winners.

Judge Fred A’Court said a traditional pork sausage tended to be successful in the competition but added: “I’m delighted that a pork, turkey and cranberry sausage has won this year, because it’s just that little bit different, and it’s perfect timing for this competition as it’s coming up to Christmas.”

Chris likes his sausages fried to keep them moist – cooking them in the oven can make them dry, he says. “Frying them is the best way to stop the skin from splitting,” he added. “If the skin splits, flavour is lost.” He also prefers them plain, without ketchup, brown sauce or mustard.

Dad Tim said he will have had had a shop in Wellington for 20 years next March after building it up from nothing – it now employs eight full-time staff and two part-timers. He also praised Wellington Food Festival, which had enabled the shop to build up trade with customers from Taunton, Tiverton, Bridgwater and other areas.