IF you live in Dalby, Pittsworth, Biloela, Airlie Beach or Mundubbera you have a bona fide sausage king in your midst.
Master craftsmen of the not so humble snag were out in force in Brisbane yesterday for the annual Sausage Kings state titles, organised by the Australian Meat Industry Council and part of the Queensland Food and Wine Show that has been unearthing the state's best bangers for 16 years.
And when it comes to selling the sausage with more than its fair share of sizzle, rural Queensland can hold its tongs high.
Apart from Brisbane butcher Phil Smith, of the Standard Meat Co, Newstead (owned by Darren Frame) winning the best traditional pork sausage and best gourmet sausage with a decadent venison and dark chocolate creation, and Paul Purcell, of Jack Purcell Meats, Virginia winning the poultry class, country butchers took the lion's share of the trophies.
Winners included: Rob Ashton, Ashton's Butchery, Pittsworth and Dalby, best beef sausage and third in the lamb class; Cliff Dahtler, of CQ Quality Meats, Biloela for best lamb sausage infused with port wine and garlic and Don Cameron, Master Butchers Whitsunday, Airlie Beach for his Italian Casalinga in the continental class.
Tim Duggan, Mundubbera Butchery Co, made history at the event by winning the competition's inaugural burger class. His finely textured, melt in the mouth lamb mince pattie was judged the superior article over some highly fancied rivals with creations that included a Wagyu pattie with sundried tomato and basil and a kaffir lime and sesame pork burger.
Mr Duggan said the succulent flavour of locally sourced lamb from mainly Dorper lines - plus his own 'secret herbs and spices' - had proved a winning formula with the judges and now it was his customers' chance to find out what they've been missing.
"We haven't made a lot to sell through our shop but you can bet we'll certainly be making a lot more now," he said.
A multi crowned Sausage King, Rob Ashton is no stranger to the trophy, but was still thrilled with his beef class win.
"The beef sausage is still one of our biggest sellers and a major drawcard for customers at our Pittsworth and Dalby stores," he said.
"The secret is really starting with excellent ingredients. We raise some of our own cattle, usually Hereford/Angus cross off grass with some grain assist and buy through Carey Bros at Warwick. The art is in getting the balance right - just enough fat content to make it juicy but not greasy and to give it structure when it presents on the plate."
Sunday's winners will now compete in the Australian final, held in South Australia in February 2015.
