WITH memorable names like Italian Stallion and Hair of the Hog, the Hampshire sausage has come a long way from its humble banger-and-mash roots.

Sausages are now held in such esteem that an Oscars-like ceremony is held every year to honour both butchers and their unusual ingredients.

Topping this year's competition, held yesterday at Sparsholt College, near Winchester, is butcher David Gales, from Milford-on-Sea, near Lymington.

His offering, packed with pork, apricot, wine and watercress, brought him a glittering trophy as supreme Hampshire champion. Sixteen judges spent three hours tasting 150 products with critical eyes and noses assessing appearance, size, filling, texture, shrinkage, splitting, taste and smell.

The Great Hampshire sausage, Pie & Ready Meal Competition was organised by Hampshire Fare, which promotes local produce, and the British Pig Executive.

Seeda, the regional development agency, sponsored the event, which attracted more than 30 entrants from across Hampshire.

Hampshire Fare spokesman Tim Brock said: "It's all about championing quality and supporting the independent producer. We know what's in the sausages - it's prime meat, not full of lips, guts and ears. If we don't use our high street butchers, the high street will become one big supermarket."

One judge, Pauline Stiles, is driving force behind Pure Organics, a successful business at Amesbury which supplies Hampshire County Council with organic beef for school dinners.

She called on parents to encourage only the best food ingredients for their children, both at home and at school. Butchers taking part in the competition included Dukes at Chandler's Ford, Coggan at Terminus Terrace, Southampton, Uptons of Bassett, Southampton, Hedge End Butchers, J W Taylor of Fareham, L J Smith of Eastleigh and Dairy Barn Farm Shop of Stockbridge.

For more information on Hampshire Fare go to: www.hampshirefare.co.uk