Thirroul sausage enthusiast Ben Kerr butchered the competition at the Australian Meat Industry Council’s Sausage King regional competition.
Subscribe now for unlimited access.
$0/
(min cost $0)
or signup to continue reading
Mr Kerr and his team from Thirroul Plaza Meats won first place in the Traditional Australian category and second in the poultry section.
‘‘This award just proves our customers are coming to the right place,’’ Mr Kerr said.
Otto von Bismarck famously said ‘‘laws are like sausages, it’s best not seeing them get made’’ but Mr Kerr insisted his process was more palatable.
‘‘They’re made with a lot of love, experience and good natural sausage casing,’’ he said.
The butcher of 26 years wouldn’t reveal his recipe but said quality trimmed meat was a key element.
‘‘We’ve perfected the recipe and it’s the same mixture that we make every day and that we sell to our customers,’’ he said.
Mr Kerr has owned his shop for seven years and he attributed his ability to compete with the big grocery chains to loyal customers and fresh produce.
‘‘We make our sausages every day and we know all our regulars.’’
It is the second consecutive win for the shop in the competition.
Mr Kerr also revealed his recipe for what made a good butcher.
‘Not being too bright but making the best of what you’ve got, working with a good team, doing a good job every day and getting to know everyone in the community,’’ he said.
SUPER SNAGS
Winners of the Illawarra heat
Albion Park Village Meats - Continental ( Italian)
Dandaloo Meats - Poultry (Chicken, parsley and pepper)
Hastie’s Toptaste Meats - Traditional Australian Pork
Mountain Side Meats - Australian Lamb/Open (Curry, coconut and fresh coriander)
Purebred Meats Thirroul - Gourmet/Open (Asian 5 spice)
Thirroul Plaza Meats - Traditional Australian