Bundy butchers snag awards
IT SEEMS a little creativity goes a long way when it comes to making the perfect sausage, and two of the region's butchers are leading the way.
Bundaberg butcher Zac's Meats and Mundubbera Butchering Company scooped five of the six awards in this year's Capricorn regional section of the Australian Meat Industry Council's annual Sausage King Competition.
Zac's Meat's Stephen Austin said it was a great effort to win three of the six categories, taking out the best gourmet, continental and poultry sausage.
"It's very good to get the recognition," he said.
"We've been entering for the last seven or eight years and this is our best year so far."
The Boundary St store makes up to 40 different types of sausages and Mr Austin said finding the right flavour combination was about trial and error.
"Sometimes flavours work and sometimes they don't," he said.
While Mundubbera Butchering Company owner Tim Duggan attributes the idea for his winning lamb sausages to his wife, Robyn.
"It was a Moroccan lamb with almonds and raisins," he said.
"It was the wife's idea. She has to get he credit for that one."
The Mundubbera butcher also collected the award for the best pork sausage.
Mr Duggan has been entering sausages in the competition for 12 years and said he's seen a great improvement in the quality.
"The competition is getting stronger and it's getting harder to win," he said.
"There's a lot more variety and innovation in sausages these days."
Both butchers will take their winning snags to the State Championship in Brisbane in July. From there, winners will contest the National Championships.
Gourmet: Pork, maple and pistachio
Continental: Greek Louaaniko
Poultry: Cashmere curry and coconut
Mundubbera Butchering Co
Pork: 100% pork
Lamb: Moroccan lamb with almonds and raisins