Kariong butcher, Mr Jake Forbes, is set to sizzle on stage as Australia’s best butchers prepare to battle it out for the 2017 National Sausage King title in Hobart on February 18.
Mr Forbes is one of 31 finalists who won their way through regional and state rounds.
The annual event will be contested across six categories: Traditional Australian, Traditional Australian Pork, Poultry, Australian Lamb/Open Class, Continental and Gourmet/Open Class.
Judges will score both raw and cooked sausages, grading them for flavour and texture as well as shrinkage, splitting and crinkling.
Contestants must also ensure that their sausages meet Australian Food Standards Code by containing at least 50 percent fat free meat.
Organised by the Australian Meat Industry Council (AMIC) the competition attracts huge interest from the nation’s 3,200 independent butchers and is widely regarded as the meat industry’s premier competition.
“Every year we are amazed at the interest we receive from butchers across Australia, from country towns to capital cities,” said AMIC Executive Director, Mr Paul Sandercock.
“It’s an event that gets bigger and better and shows that butchers still play an important role in the community.”
And the statistics prove it: each year, Australians spend $660 million on about 94 million kilograms of sausages and despite the growing popularity of gourmet varieties, the traditional beef banger remains the most popular.
While a new National Sausage King will be crowned, the weekend will also include the Best Butcher’s Burger contest and the awarding of the acclaimed AMIC National Apprentice of the Year.
Media release,
Jan 22, 2017
Gergoina McGuinness, McGuinness Media