From more than 230 sausages entered, 15 made it through to the final three in each category: Traditional Pork Sausage, Speciality Pork Sausage, Best Export Sausage, Best Innovative Pork Sausage and Best Hot Dog.

The winning sausage, which was entered into the ‘Traditional Pork Sausage’ category by Nuneaton-based Frank Parker Butchers, scored highly on taste, texture and appearance.

George Parker, of Frank Parker Butchers, said: “We are over the moon to have won the Overall Champion title. To win first prize in the Traditional Pork Sausage category with our Free Range Pork Sausage is a fantastic achievement, but then to go on and scoop the Overall Champion title is brilliant.

“We have been making our free range sausage for around three and a half years and have worked hard to perfect the recipe. Available in restaurants and also sold in our butcher’s shop, it regularly receives great feedback on its flavour and texture so we hoped it would do well in the competition. To win the hotly contested Overall Champion title confirms that we are doing things right and that’s very reassuring.”

The winners in the other categories included: York House Meat Products Ltd’s Pork with Stilton, Onion, Chutney and Fresh Rocket sausage in the Speciality Pork Sausage Category, Franconian Sausage Company’s Hot Smoked Londoner Sausage in the Innovative Pork Sausage Category, Graham White & Co Ltd’s Director’s Sausage in the Best Export Pork Sausage Category and Broadoak Farm Sausage Company’s Smoked Hot Dog in the Best Hot Dog Category.

Tony Goodger, BPEX foodservice trade manager, said: “We were very impressed by the fantastic selection of quality assured sausages entered into this year’s final.; with such a diverse range of flavours and varieties, it was an extremely close competition. Frank Parker Butchers has done incredible well to scoop the ‘Overall Champion’ title - it was by no means an easy feat and everyone involved should be proud of their achievement.”

The competition marks the start of this year’s British Sausage Week (November 3-9), which celebrates the nation’s love of the great British banger. The week acts as a fantastic platform for butchers, farm shops, retailers and sausage-makers to promote quality pork sausages and highlight their quality assurance credentials to customers by using the Red Tractor logo (or an equivalent quality mark) where appropriate.