Portsmouth butcher’s sausages scoop top prize

TOP SNAGS Butcher Steve Humby, left, and colleague Kev Mills celebrate inside their Tangier Road shop after winning the Hampshire Pie and Sausage competition. Picture: Ian Hargreaves  (131016-1)
TOP SNAGS Butcher Steve Humby, left, and colleague Kev Mills celebrate inside their Tangier Road shop after winning the Hampshire Pie and Sausage competition. Picture: Ian Hargreaves (131016-1)
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BUTCHER Steve Humby sells some of the finest pies and sausages around – and that’s official.

His shop Steve Humby Butchers, in Tangier Road, Portsmouth, entered the Great Hampshire Sausage and Pie Competition and scooped 10 awards – six of them gold.

Steve enters the competition every year and has all his certificates on the walls in the shop.

He said: ‘You can hardly see the walls for them.’

The competition invites butchers from around Hampshire to showcase their finest sausages and pies.

Over 170 meat producers and caterers entered across 12 different categories and gathered at the Holiday Inn, in Winchester.

The competition, which hadn’t been held for two years, proved to be a good day for Steve.

He said: ‘I was over the moon about winning because it can be a tough competition, especially as it had not been on for the last couple of years.

‘Everyone wanted to compete.’

Steve wanted to show a range of the sausages he sells but thinks it depends on the person. Our customers have their favourites like the traditional pork or for those a little more adventurous the Welsh lamb, mint and apricot.

‘But you never know what the judges might like.

‘I think our variety is what made us stand out.

‘To put in 10 entries and win 10 prizes you must be doing something right.’

The winning sausages included traditional pork, pork and leek, and Welsh lamb, mint and apricot.

Scotch steak pie, Scotch steak and kidney pie and hot chicken curry pie were the winners of the pie section.

Steve spent three days preparing for the competition but says it is worth it.

He added: ‘All the entries have to be perfect so no splits in the sausage skin and the pie pastries have to be golden.

‘Also, you have to cook some beforehand and others there so there is quite a lot of preparation.

‘The two have to look the same and weigh the same despite being cooked differently. But I am proud of what we managed.’