Sausages have come a long way
By CRAIG McTEAR
THERE'S a fine art to making some of the best snags around ? just ask butchers Russell Greenwood and Doug Burt.
They're vying for the prestigious title of NSW Sausage King in Sydney on Sunday after winning their categories at regional level.
Russell, who owns Russell's Prime Quality Meats in Coffs Harbour, has spent four years perfecting his Spanish chorizo sausages which he hopes can take out the Continental section.
"They're fantastic," he said.
He reckons a good sausage requires good, fresh ingredients, and a little bit of spice to act as a binding agent.
He's still celebrating the two silvers and the bronze he collected for his smallgoods at last month's Sydney Fine Food Show judging.
Doug Burt, who manages the Beef It Up Butchery at Nambucca Heads, has entered his sausages in the Traditional Australian and Gourmet categories this weekend.
Doug says meat quality is crucial in producing the best sausages.
"You've got to get the fat content right, the right cuts of meat, and the right grade," he said.
He faces stiff competition, but he's confident he can bring home the bacon.