School’s summer themed sausages hit the shelves

Linton Village College students with their award winning sausages now on sale in Waitrose.

Linton Village College students with their award winning sausages now on sale in Waitrose. - Credit: Archant

PUPILS from Linton Village College are celebrating after hearing a second sausage designed by them is to be stocked on the shelves of 50 Waitrose stores.

It is all part of the school’s Business in the Community project alongside local food manufacturer Dalehead Foods.

The ‘Free Range Pork, Tomato and Basil Sausage’, which uses pork from free range British pigs was awarded Highly Commended in the Dalehead Foods Enterprise Award and follows in the footsteps of the ‘Sharing Sausage’, which was the overall winner of the award and launched into Waitrose in mid-May.

The sausage design project, part of Dalehead Foods’ Enterprise Award, engages with around 160 schoolchildren, aged 13 and 14, as part of their Food Technology curriculum.

A brief was given to the children to design a sausage focussed around seasonal flavours to include packaging artwork and costings.

The students behind the creation of the Free Range tomato and basil sausage visited Dalehead Foods’ production site in Linton to see the sausages being made, before viewing their sausages on sale in the local Newmarket branch of Waitrose.

As part of their corporate social responsibility plans, both Waitrose Newmarket and Dalehead Foods work with Open Door, a local charity in Newmarket, that provides vulnerable people with supported housing and training opportunities in the local area.

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Dalehead will provide a lunch for the residents of Open Door giving them the opportunity to taste the new Free Range tomato and basil sausages with the LVC students and partners from the Newmarket Waitrose branch.

Dalehead Foods’ divisional HR manager Joanne Collins said: “The Business in the Community projects gives us the opportunity to inform and motivate young people to consider career opportunities within the agricultural and food industry and we are delighted to be able to contribute time and expertise to our community in such a positive way.”