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Sausages fit for a king

Sausages are a serious business for judges Peter Dunstan and Jim Down as they assess entries in the regional section of the NSW
Sausages are a serious business for judges Peter Dunstan and Jim Down as they assess entries in the regional section of the NSW



SNAG wars are on again and it's skewers at 50 paces as the Coffs Coast's butchers go link for link in the annual Sausage King competition.

The region's butchers were described diplomatically as 'very competitive' by Australian Meat Industry Council (AMIC) member services officer Jacqueline Baptista, who was in Coffs Harbour yesterday wielding the barbecue tongs for competition judges Peter Dunstan and Jim Down.

Mr Dunstan and Mr Down, both former butchers themselves, as well as Royal Easter Show judges, prodded, sniffed, nibbled and footnoted their way through more than 50 different sausages made by 16 different independent butchers between Bulahdelah and the Tweed as they sorted out the best bangers on the Mid North Coast and Far North Coast regions. Results will be available tomorrow.

There are tonnes of good reasons why the results of the Sausage King competition are awaited with bated breath by butchers.

Ms Baptista said being recognised in the Sausage King competition could mean that butchers who were previously making 200kg of sausages in a week could be selling up to four tonnes of sausages a week as customers sought out their superior products.

There are four sections in the competition ? traditional Australian (beef); pork; continental and gourmet.

Sausages are judged on their appearance, both raw and cooked, as well as their palatability when cooked, with criteria including aroma, flavour and texture.

Regional winners will compete in the State competition on September 14 and State winners go on to the national competition in Western Australia in early 2006.



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