Video: Yorkshire sausages panned by Bombay banger

It was an Indian-style recipe made in Oldham which took the title of regional winner in British Sausage Week’s banger competition after a tasting in Leeds.

Organisers extended the boundaries for the Yorkshire heat after the number of entries from the Lancashire area wasn’t enough to warrant a separate qualifier.

The Bombay Banger blew its competition from the White Rose county out of the frying pan when it was named the winner by the judging panel, headed by TV chef Simon Rimmer.

He said: “The standard of entries was incredibly high, but the Bombay Banger was really quite special.

“It’s often hard for the more unusual sausages to win because you have to be careful not to let the flavours overpower each other, but Bobby’s Bangers’ Bombay Sausage managed to do this perfectly - combining sweet caramelised pineapple, coriander and pork to produce a perfectly balanced and delicious sausage.”

Butchers from all over the country entered the competition, submitting their tastiest and most innovative sausages during British Sausage Week, which is in its 16th year.

Nine other regional butchers were shortlisted from hundreds of entries in this region, with concoctions including the sundried tomato and mozzarella ‘pizza’ sausage from Hinchcliffe’s Farm Shop in Huddersfield and the

Blacker Hall Farm Shop in Wakefield was shortlisted for its Yorkshire pork sausage, made with pork from their own farm, while butcher Lishmans of Ilkley’s smooth-textured champion pork sausage was also in the running.

But the winner was the Bombay Banger, made by Oldham-based firm Bobby’s Bangers, which has secured its place in the British Sausage Week Hall of Fame.

James Taylor, from Bobby’s Bangers, said: “We wanted to produce a sausage with coriander in it and look towards Indian flavours, as coriander often features heavily in Indian cuisine. Our Bombay Banger is our take on Indian cuisine with an added hint of sweetness to appeal to all.”