South East sausage kings crowned

JUDGING: Australian Meat industry council executive director Paul Sandercock with South East Sausage King judges Graeme Elliot and Bruce Berry
JUDGING: Australian Meat industry council executive director Paul Sandercock with South East Sausage King judges Graeme Elliot and Bruce Berry.

THE standard was high at the South East Sausage King competition this year with the regions talented butchers putting their skills to the test and showcasing world class creations.

There were 31 entrants from Bordertown, Naracoorte, Penola and Mount Gambier who competed in the competition, and Australian Meat Industry Council (AMIC) executive director Paul Sandercock said after each year the standard continued to increase.

Mr Sandercock said the sausages were judged on two main categories, the first being on visual aspects and the second on their palatability.

“The sausage is made well if it does not change in appearance from when it is raw until the time it is cooked,” Mr Sandercock said.

There are six categories which entrants can compete in, this includes Traditional Beef, Australian Lamb, Traditional Pork, Poultry, Continental and Gourmet Sausages.

Mount Gambier’s Collins Court Butcher took home an impressive four first place prizes in the competition.

These included the Traditional Australian Beef category, the Continental category, the Gourmet and Open section and the Traditional Australian Pork category.

Tender Cuts from Naracoorte won the Australian Lamb and Open Class with their Lamb, Feta and Spinach sausage and Penola Butcher DJ and CA impressed judges in the poultry section with their Chicken Spinach and Pinenut creation.

Butchers also had the opportunity to enter in two burger categories including Best Butchers Beef Burger and Butchers Best Gourmet Burger.

The Best Butcher Beef Burger prize went to Tender Cuts with their gourmet beef burger and they also received the Butchers Gourmet Burger prize with their Thai chicken in shredded coconut.

The competition has been running for the past 16 years and judge Graeme Elliot said the butchers always took the feedback provided and continued to improve each year.

First place winners from regional areas will compete in the grand final held in Adelaide on June 30 at Regency TAFE.

Following this the first place winners from the Adelaide grand final will then compete in the national grand final in Melbourne next year.