A CARDENDEN butcher enjoyed sizzling success with his sausages at the Scottish Craft Butchers product evaluation.

Andrew Kirk's bangers tantalised the taste buds of the judges with gold awards for his chilli & tomato pork and extra lean Cajun chicken varieties.

He also picked up silver awards for the Lorne, pork with black pudding and spring onion and the pork with red onion and jalapeno sausages.

The meat products were submitted for grilling by the experts at an evaluation at Forth Valley College.

The results were announced last week at the Craft Butchers regional meeting in Perth.

There were 276 entries from sausage makers all over Scotland from Orkney to Solway and judges were drawn from the meat industry experts and enthusiastic sausage aficionados.

Jill Bartlett, of The Dalesman Group, said: “Britons ate an extra 25 million of sausages over the past year with speciality sausages undoubtedly a key driver in the revival of the great British banger!"

Paul Boyle, President of the Scottish Craft Butchers added: “All butchers think we make the best products but it is not until you pitch them against others that you find out just how good they really are.

"To win awards in this evaluation is a great honour for the recipients because the standards are high and by highlighting the best available this serves as an important signpost for sausage lovers on the quest for the best.

"I know how important sausages are to customers and I hope that all recipients of awards attract new and repeat business.”