A Perth sausage has been crowned the best in Scotland.
D. G. Lindsay & Son Butchers have been named the Scottish Beef Links Champion 2026, following a rigorous competition featuring some of the country’s finest producers.
Delighted owner Beaton Lindsay (56) said he was “overwhelmed” by the honour for his beefy banger that has remained unchanged for generations.
The champion sausage was named regional champion for the east of Scotland in the biennial Scottish Craft Butchers awards before being crowned national champion.
“I’m absolutely ecstatic,” said Beaton. “I was thrilled to win the regional title, but to take the Scottish Championship is just unbelievable. It’s one of the titles every butcher vies for and to lift the championship is a dream come true.
“We didn’t create a special batch for the competition – I just selected some from our counter display that day.”
Beaton, a fourth-generation butcher in a family business dating back to 1863, has been in the industry since he was a small boy. He explained that the beef link sausage recipe has remained unchanged during that time.
“If it works well, why change it,” he said. “Our beef sausages have always been a big seller and really popular with our customers. To find favour with a judging panel of industry experts and discerning consumers is fantastic.”
Lindsays sell around 300 lbs of beef links every week – that’s 3,600 sausages – with production experts Brian MacVicar and Koen Barclay keeping the supply stream going.
“We are a small team of nine here,” said Beaton, “and everyone works really hard. This award is testament to them all.”
Beaton claims there is no great secret to their hand-crafted championship-winning sausage.
“Quality is key,” he said. “We use prime Scotch beef flank mixed with just the right amount of fat and seasoning to make it moist, firm and tasty.
“To have them judged the best in Scotland is terrific. We better ensure the production team can keep up with demand if everyone wants to try Scotland’s best beef banger.”
Judges described the Lindsay beef link as “a fantastic sausage”.
“Texture and consistency were perfect,” they said. “It has a great balance of flavours and the taste is delicious – a level above the standard beef sausage. If you want to elevate your sausage choice – buy this.”
Gordon King, Executive Manager of Scottish Craft Butchers, said that the competition had brought together some of the finest producers in the country and competition had been fierce.
“Every butcher wants to secure accolades for beef link sausages,” he said. “This is a title everyone is chasing.
“Beef links are a staple product among our craft butchers – one of the pillars of our business,” he said. “Each butcher produces their own traditional sausage using skills and guarded recipes passed down over the years – often unaltered for generations.
“LIndsays have perfected the perfect beef link sausage to lift the Scottish Championship. It’s phenomenal and a very worthy winner.
“It’s great to see the Championship go to a long established family butchers where not only the staff – but also the customers – are made to feel part of the family,” he added. “They are the perfect example of a local craft butcher.”
Drew Goudie, Group Commercial Manager with championship sponsors Scobie & Junor, said they were passionate about supporting the butcher trade and the people driving it forward.
“The Beef Link Sausage Competition is a great platform for recognising quality, innovation and craftsmanship,” he said, “and we are proud to support it in partnership with Scottish Craft Butchers.”
The competition also awarded four other regional titles with all five butchers competing in a blind tasting by an expert judging panel for the overall championship.
They are:
North of Scotland Champion – D. Gilmour Butchers, Kingussie;
Southeast Scotland Champion – Hugh Black & Sons, Bathgate;
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Southwest Scotland Champion – T. H. Carson, Dalbeattie;
West of Scotland Champion – McCaskie’s Butcher and Café, Wemyss Bay.
