Local snags and rissoles stand up to the test
NO ONE makes snags and rissoles better than these local butchers who have proved a prime cut above the rest.
The Australian Meat Industry Council this week had expert judges scrutinise the uncooked and cooked appearance of sausage and burger creations made by leading Far and Mid North Coast and New England butcheries.
Among the local winners were the Urunga Butchery, Russell's Premier Quality Meats and Big Country Meats.
Allan Cooke of Big Country Meats produced the judges' favourite traditional Australian pork sausage and scored a second for his bratwurst.
Russell Greenwood of Russell's Prime Quality Meats took out the Australian lamb class.
Aaron Penfold, from the Urunga Butchery, grabbed a second in the traditional Aussie pork, and two thirds in poultry and Australian Lamb.
The state finals will be held at The Entrance in November.