South West TAFE hosts annual Sausage King Competition
Over 120 of the region’s best sausages and small goods are put to the test
South West TAFE was proud to once-again host the annual 2013 Australian Meat Industry
Council (AMIC) south west region Sausage King Competition on Thursday May 16 in
Endeavours Restaurant.
Judges that included staff from South West TAFE’s Meat Training Australia
and other departments across the institute, have learnt not to have breakfast. While
they do shifts and don’t judge the entire number of entries, they still have
to sample on average up to 60 different sausage varieties. And while judges do have
the option of spitting out the samples, few do, so as to savour the entire taste
experience.
More than 120 of the region’s best sausages and small goods were this year
submitted for tasting in the competition’s 11 categories, which ranged from
traditional, lamb, pork and poultry sausages to ham on and off the bone, kabana
and of course, bacon!
Mark Hardy, from AMIC, said entries in the competition continued to grow as butchers
realised the marketing power of success in the competition. Previous category winners
have gone on to double the sales of their quality produce.
The meat was judged on its cooked and uncooked appearance, aroma, texture, flavour
and the description provided by the butcher. Winners of each category will move
through to the Victorian titles. Each state winner will then go on to compete at
national level.
WINNERS
Traditional 1st: What’s for Dinner, Geelong, BBQ submitted
by Damien
Pork 1st: GD & JI Stabb, Anglesea, Traditional Pork submitted
by Gordon Stabb
Poultry 1st: Benno’s Meating Place, Barwon Heads, Chicken,
Cheese & Asparagus submitted by Bradley Bennett
Lamb 1st: Warrnambool Country Meats, Warrnambool, Lamb, Honey &
Rosemary submitted by David Wiese
Continental 1st: Norfolk Butcher, Warrnambool, Italian Pork submitted
by Bill & Adam Gee
Gourmet 1st: There were four equal first in this category:
- Sheehans Meats, Port Fairy, Herb & Garlic Beef submitted by Nick Sheehan
- Hamilton City Meats, Hamilton, Red Wine & Cheese submitted by Jamie Cotton
- Farm Foods, Geelong,Prok & Duck submitted by Nick Kerr
- Heritage Meats, Geelong, Red Wine, Cheese & Garlic submitted by Cliff Dalgliesh
Ham on Bone 1st: Brendan Bouchiers, Mortlake, submitted by Brendan
Bouchier
Ham off Bone 1st: Heritage Meats, Geelong, Traditional submitted
by Cliff Dalgliesh
Bacon 1st: Goodall’s Quality Meats, Geelong, Short Cut Rindless
submitted by John Goodall
Strasbourg 1st: Benno’s Meating Place, Traditional submitted
by Bradley Bennett
Kabana 1st: Goodall’s Quality Meats, Geelong, Traditional
submitted by John Goodall