Narooma Meat Centre snags sausage prize

PRIZE WINNERS: Narooma Meat Centre’s David White with his prize-winning pork snags.
PRIZE WINNERS: Narooma Meat Centre’s David White with his prize-winning pork snags.

NAROOMA Meat Centre’s David White won third prize in the Traditional Australian Pork sausage section, of the 2014 NSW/ACT Sausage King and best Butchers Burger Competition.

White said that what made his sausages great were “nice fresh ingredients; we make fresh sausages every day, of all different sorts.”

The meat in his prize-winning pork sausage was free-range, from Ganowlea farm at Temora, in central NSW.

The competition was between Far South Coast local independent butchers, who presented their sausage and burger creations last Wednesday in the first heat of this year’s competition, at Bega TAFE.

The judging team of consumer and trade experts were impressed with the creativity and quality of the entries.

The sausages and burgers were scrutinised in the uncooked stage on internal and external appearance, texture, bloom, shape and consistency and then carefully cooked on the barbecue and judged on cooked appearance, distribution of texture and ingredients, and of course the all-important flavour.

Six categories of sausages were judged; Traditional Australian; Traditional Australian Pork; Poultry; Australian Lamb/Open Class; Continental and Gourmet/Open Class and an array of Burgers made from Beef and/or Pork, Lamb and Poultry.

Nineteen regions will compete in the ten heats in AMIC’s annual contest running from July to September.

First Place winners in each region and category will proceed to the State Final to determine the finest sausage and burger makers in the State being held in October at Wollongong Harbour.

The state winners will then proceed to the National Sausage King Finals to be held in Adelaide in February 2015 where they will compete against other state winners for Australia’s ultimate title of Sausage King and Burger King.


Discuss "Narooma Meat Centre snags sausage prize "

Please note: All comments made or shown here are bound by the Online Discussion Terms & Conditions.