Sizzle Do Me, Mate, No Worries
Newcastle Herald
Friday September 7, 2007
THE hotplates sizzled yesterday at Hamilton TAFE as butchers from the Hunter, Central Coast and Newcastle competed in the annual Sausage King competition.
A record 130 sausages were judged in the awards, which the Australian Meat Industry Council organised.Categories were traditional Australian, gourmet, continental, 100 per cent pork and poultry.Each sausage was judged both raw and cooked with criteria including aroma, appearance, texture and taste.The six judges included David Collins from KO-FM.In the Hunter, Bob Stanton and Mark Knighton, of Terrace Meats, won the traditional and pork categories, John Pearson, of John Pearson's Meats, Kurri Kurri, won the continental and poultry categories and Robert Constable, of Robert's Meats, Singleton, topped the gourmet section. Robert Hunt, of Avoca Beach, won the traditional and continental sausage award, William and David Welling, of Stockade Meats, Budgewoi, took the crown for gourmet and poultry and Rob Kay, of Saratoga Quality Meats, triumphed in the pork section. In Newcastle, Lewis Dunn, of Dunn's Butchery, New Lambton, was victorious in the traditional and gourmet categories, Richard Webb, from Kanwal Meat Market, won the pork section and Rod Sellers, from Sellers Quality Meats, Stockton, won the poultry section. The judges' personal pick from the competition was John Pearson's Peking duck sausage in the poultry section.The winners will compete at the state final in Sydney on October 13.
© 2007 Newcastle Herald
