S&S Meats won a first for their Australian traditional sausages, a second for their sweet chilli chicken and coriander sausage in the poultry section, a third place in the Australian lamb/open competition with their Thai green curry sausages, a third place in the continental section for their Italiano sausages, and a second in the Best Butchers Burger competition with a honey, rosemary and mint combination. 

Owner Clint Ramien said the sausages were best sellers in the butchery and were chosen for  the competition  because of customer feedback in the lead up to the Sausage King heats last month.  

“It’s great that we got the first in the main competition for our Australia tasty. It’s the sausage that we sell every week alongside a few of our flavoured sausages,” he said.

S&S Meats has around 20 flavoured sausage combinations that they produce for customers on a weekly, rotating basis, and make from local, quality ingredients.

Mr Ramien said the local, high quality beef, pork and chicken that went into the sausages were the reason for the win. 

“You can put not-so-good quality meat in your sausages and you’ll get a not-so-good product. But if you put your top quality meat in them like we do, then you’re going to get a really good product. All our meat that we use comes from local producers,” he said. 

S&S meats has been entering the Sausage King competition every year for the past 16 years and coming home with at least one first, second, or third place in the competition. 

At the  Central West heats in Orange, a judging team of consumer and trade experts were impressed with the creativity and quality of the entries. Sausages were judged in two stages – uncooked and cooked. Each entry was scrutinised on internal an external appearance, texture, bloom, shape, consistency, distribution of texture and ingredients, and of course, flavour. 

S&S Meats will now go up against other regional winners at the state finals in Sydney in October.