Competition was hot, and tasty, at the Tamworth TAFE on Thursday as the best butchers in the New England went head to head in a good old fashion sausage off.
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The annual Sausage King and Best Butchers Burger competition always draws in strong competition in the New England Zone, which is renowned as one of the best sausage making regions in the country, according to competition chief Steve Fleming from AMIST Super.
“The New England is one of the best sausage regions, and that is because of the outstanding quality of local meats,” Mr Fleming said.
Six categories of sausage were judged anonymously by three sausage samplers, with over 50 entries coming from six individual butchers, as well as two categories of burgers.
The scrutinised snags are judged on raw appearance, before being carefully cooked and judged, with the top criteria the all important flavour.
While all six butchers won at least one category each, Luke Orchard from Namoi River Meats stole the show with two firsts, three seconds, and two thirds, including winning the all important Aussie staple of Traditional Australian Beef.
Some of the more outlandish gourmet flavours included Mick’s Meathouse’s curry lamb and sultana sausage, Mr Orchard’s duck, orange and pistachio, and Thai Chicken sausages, Penrose Meats German bratwurst, Tim Rose’s red wine and garlic lamb, and pork, bacon and maple sausage, as well as The Meating Place’s chorizo and cheese chicken sausage.
The winners from each category in each of the 18 regions will now progress to the state final, which is being held in Tamworth this year in September, before the National Sausage King Finals in Melbourne early next year.
Second time judge Justine Young said it “was the best gig ever.”
“In the end it is all about the taste and everyone is different – I just love it, and love sausages,” Ms Young said.