Hail the Sausage King

I deal with all the big issues on my radio programme.

Australia’s best butchers made the pilgrimage to Perth earlier this month to compete in the ultimate “sausage cook off”.

Competition was fierce as the beefy butchers fought it out to be crowned as Australian Meat Industry Council’s National Sausage King. Judges savoured the flavour, taste and texture of the snags as well as checking out the raw and cooked appeal of the product. They were particularly interested in consistent shape and thickness, shrinkage and freshness.

The meat industry takes sausages very seriously. Thankfully the days of using all the left over bits and pieces in sausages are behind us. It’s all about quality these days.

Winning the Traditional Australian category was Western Australia’s own David Ebsary of Menu Master Meats. David joined me on 98.5 Sonshine FM this morning to discuss his new title. It’s not often I get to talk to a king on the radio.

During the chat I asked about the best way to cook a sausage and whether one should poke holes in the sausage skin when cooking. I also brough up the sensitive issue of tomato sauce on snaggers.

You can listen to our discussion by clicking here.

I think it’s about time I cooked up some sausages for dinner.

Posted by Rodney Olsen

Technorati Tags: Sausages – Food – Radio

Do you think some of your friends would enjoy reading Hail the Sausage King? Please use the buttons below to share the post. Thanks.