Sausage Kings: Gulgong Butchery and S&S Meats win awards

GREAT MEAT: Roy Roach and Sam Webb from Gulgong Butchery with their winning sausages and burgers.
GREAT MEAT: Roy Roach and Sam Webb from Gulgong Butchery with their winning sausages and burgers.

Mudgee and Gulgong have award-winning meats in their midst, as Gulgong Butchery and S&S Meats take home prizes at the NSW/ACT Sausage King and Best Butchers Burger Competition.

Six categories of sausages were up for judging; Traditional Australian Beef; Traditional Australian Pork; Poultry; Australian Lamb/Open Class; Continental and Gourmet/Open Class and two categories of burger; Best Beef Burger and Best Gourmet Burger.

S&S Meats won the Gourmet Open category with their Duck & Blackberry product, while Gulgong Butchery won the Poultry category with their Chicken & Pear sausage and Best Butchers Gourmet/Open Burger category with their Chicken, sweet chilli and chive burger.

Roy Roach, from Gulgong Butchery, was proud of the achievement and was excited to see how far the meats could go.

“It is always important to win awards and it’s great to see that we have that recognition,” he said.

“Sausages and minces are 90 per cent of the business of butchers so to have ‘award-winning’ sausages is something that is great for us in the town.

"We have won a lot of the past ten years, and it really brings Gulgong a bit of fame I think, and to come from a small town and win against some of the bigger ones like Orange is great.”

The winners in each category in the region now proceed to the State Final being held in Tamworth on Saturday, September 23.

“Winning here means that we get to go to Tamworth, which is exciting,” Roy said.

“If we win there it would be big for Gulgong, and we would get to go up against other states in the nationals, which I think is the biggest honour.”

The National Sausage King Finals are set to be held in Melbourne in February 2018 where the winners will compete against other states for Australia’s ultimate title of Sausage King and Burger King.