Gulgong Butchery have swept the pool with six category places – including two firsts – at the NSW/ACT Sausage King and Best Butchers Burger Competitions central west heats, held in Orange last week.
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The Butchery’s Moroccan Lamb sausages took out the Australian Lamb/Open category and their Aussie beef was first in Best Butchers Burger.
They picked up second place in the Traditional Australian Pork category and their Bratwurst got the silver in Continental.
As well as third places in the Australian Lamb/Open category with their mint and rosemary lamb and in the Best Butchers Burger with their Smoky Texas ranch.
Gulgong Butchery’s Peter Roche said that they’re pleased with the results, particularly in the burger category that they won on debut.
“We’re very happy with the result and we’re actually had more firsts and seconds than anyone else in the region,” he said.
“This was the first year that we entered the Aussie Beef Burger in that section so we’re very happy with the first that we got there, especially being the first time.”
The sausages and burgers were scrutinised in the uncooked stage on internal and external appearance, texture, bloom, shape and consistency and then carefully cooked on a barbecue and judged on cooked appearance, distribution of texture and ingredients, and flavour.
Mr Roche said that the feedback from their customers is an important determining factor on which sausages they choose to enter in the competition.
“They’re recipes that we’ve always made here but we try to add fresh ingredients to try and give it that extra oomph and taste,” he said.
“They’re popular with the customers – like the Moroccan lamb that we got a first place with is a fairly popular one – a lot of it comes from the customers and they ask us when are we making the different ones that they’ve tried and liked.”
First Place winners in each region and category will proceed to the State Final to determine the finest sausage and burger makers in NSW, on Saturday, September 12, in Port Macquarie.
The state winners will then proceed to the National Sausage King Finals to be held in Queensland on Saturday, February 6, 2016, where they will compete against other state winners for Australia’s ultimate title of Sausage King and Burger King.
“So we’ll be taking our Moroccan lamb sausages and Aussie Beef Burgers to the state finals and hopefully the judges will like them,” Mr Roche said.
“If you get a first place there it’s onto the nationals, Australia-wide, that’s one we want.”
Gulgong Butchery are in strong form in the competition, this time last year they took first place in both the Traditional Australian Pork and the Poultry categories, as well as second in Australian Lamb and third in Traditional Australian.
Mudgee’s S&S Meats also placed in five categories last week; with a first in Poultry, seconds in Traditional Australian and Australian Lamb/Open, and third in Gourmet/Open.
