The sausage will now be served at Bar Boulud in London
A pork and ginger sausage, produced in Wiltshire, has been named the best in the country and will now be served in a top London hotel.
The 'Malmesbury King' is the creation of Michael Thomas who has a butcher's shop in the town.
"To make the finals was a big achievement - to walk away winners was unbelievable," said Mr Thomas.
The competition was run by Country Life Magazine and Bar Boulud, a restaurant at the Mandarin Oriental Hotel, London.
The sausage will now appear on the menu of the Bar Boulud at the five star hotel in Hyde Park.
"The head chef, Michelin-starred Daniel Boulud, will now be cooking the sausage in the restaurant, that's the prize," said Kate Green, managing editor of Country Life.
Nine of the 12 judges on the panel voted for the 'Malmesbury King'.
Mr Thomas - who's nearly 50 - said the key behind the winning recipe was using fresh ingredients, and a little bit of Australian inspiration:
"There's free range pork and fresh herbs and a fresh spice in there - I can't tell you what that is because it's secret.
"If you try something with dry herbs then it's mildly nice, if you do it with fresh herbs it smacks you in the mouth.
"I've been watching Australian Masterchef and they've been coming up with some really unusual flavours and it just inspired me to do something different.
And the butcher hoped Malmesbury would benefit from his prize-winning sausage too:
"I think the orders will come slowly but the fact that I've called it the 'Malmesbury King' will hopefully make Malmesbury busier.
"The pubs are going for it and customers are coming in and trying it.
But the butcher said selling the 'Malmesbury King' brand was not currently an option.
"If it were to make me a millionaire maybe, but no, we really want to keep it to ourselves."