Somewhere in Australia, and far, far, from Thirroul, there is a sausage better than Peter Deiure's Italian pork, chilli and fennel banger.
At least that's the opinion of the Australian Meat Industry Council, whose judges awarded Deiure's Purebred Meats a second place ribbon in the national Sausage King finals last weekend.
That was for Purebred's entrant in the Continental category, which was won by another Italian pork and fennel snag from Queensland.
For Mr Deiure, the son of a butcher who uses natural ingredients and old recipes, it's a great achievement for he and the staff at Purebred.
"Second place in a national competition, that's pretty good. We're really happy," he said.
"It would have been nice to see it get first place but second, I can handle that."
Wollongong butcher John Hastie, from Hastie's Top Taste Meats, continued his success in the traditional Australian category, hauling in third prize in the section which he won in 2018.
"There's a huge amount of time, effort and expertise in every product that comes to finals, whether it's a shop-smoked bacon rasher, a gourmet coconut curry burger or a duck, orange and maple sausage," AMIC CEO Patrick Hutchinson said.
South Nowra was represented too, with Kory Edwards winning the first prize for the best gourmet burger with his chicken curry coconut pattie.
For the record, the best traditional Australian sausage came from Milan Matutinovich's Corner Butcher in Morley, WA, who also won the open section with a cacciatore variety.