Local independent butchers from the central west presented their sausage and burger creations today in the seventh round of heats in this year’s Sausage King and Best Burger competitions.
The event was held in TAFE Western’s Orange College Hospitality section and the judging team of consumer and trade experts were impressed with the creativity and quality of the entries.
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 the barbecue and judged on cooked appearance, distribution of texture and ingredients, and of course flavour.
Judge Richard Taylor said there were more than 65 entries received from Mudgee, Gulgong, Gilgandra, Dubbo, Forbes, Orange, Bathurst and Narromine, with sausage creations including Hawaiian, sweet chili and mango, Mexican, Kakodu plum, duck and blackberry and pork entered.
Mr Taylor said six categories of sausages were judged today, including: Traditional Australian; Traditional Australian Pork; Poultry; Australian Lamb/Open Class; Continental and Gourmet/Open Class. For the burgers the classes were Beef and/or Pork, Lamb and Poultry.
Woodward Street Quality Meats (Orange) – 1st Traditional Australian Sausage.
Winners of today’s categories will progress to the state final to be held on Saturday, September 24 in Bathurst – with winners there then progressing to the National finals in Tasmania on February 11, 2017.