A team of school pupils have created a new ‘Sharing Sausage’ recipe which went on sale at nearly 50 Waitrose branches from last week.
As part of their food technology lessons, the pupils from Linton Village College, near Saffron Walden, competed for the chance to work with Waitrose and their sausage supplier Dalehead Foods to gain an insight into how a food business operates.
The competition focused on the use of seasonal flavours and fresh ingredients. Pupils developed their sausage recipes, designed packaging artwork and calculated costings.
They then cooked up their sausages for a final judging tasting session.
The winning recipe was the ‘Sharing Sausage’ - a sausage whorl with roasted carrots and parsnips, made with pork from outdoor bred, British pigs.
The recipe was created by the ‘Seasonal Sensations’ team, made up of four 13-14 year olds. The judging panel included Waitrose Meat Counter Buyer, Andy Boulton and Waitrose Head of Sustainability & Ethical Sourcing, Quentin Clark.
The winning team of students followed the journey of their sausage from being made at Dalehead Foods to Waitrose meat counters, showing them how a product goes from an idea to reality.
Waitrose Meat Counter Buyer, Andy Boulton said: “We were very impressed by all the entries but the winning ‘Sharing Sausage’ had stand out because of its thought through approach. The team created something innovative using a delicious combination of ingredients. Roasted vegetables are really popular at the moment so I know it will be a big hit with our shoppers.”
Ian Simmons, Head of Faculty for Business and Enterprise at Linton Village College said: “This is an outstanding opportunity for these students, taking a design brief and then having their sausage produced at Dalehead and on sale in Waitrose. They are incredibly proud of their achievements and enthusiastically waiting for the first batch of sausages to reach their nearest Waitrose branch. This project has shown the importance of businesses working with schools to provide an exciting extension to their normal curriculum.”
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