Sausage King competition transforms humble snag into gourmet treat
A South Australian butcher put a new sign in his window this week, rightly boasting his new title of "Sausage King" as the producer of the nation's best traditional Aussie snags.
Shaun Watson, of Naracoorte, has been entering the Sausage King competition for about 10 years and said it has done wonders for the reputation of butchers and the humble sausage.
Sophie and Shaun Watson put a new sign in their window this week, after winning the title of 'best traditional Aussie snags' in the country. (Photo: Danielle Grindlay)
"The event is organised by the Australian Meat Industry Council and I believe it was designed to raise the profile of the sausage," he said.
"[The sausage has gone] from being what you'd describe as something made of all the leftovers, to something that can be turned into a reasonably classy meal."
Mr Watson said about 3,200 butchers entered the national competition, with 200 in state finals and 32 national finalists.
"To go from the very beginning all the way through, I don't think it's sunk in yet," he said.
"If it's the best in Australia, you've got something pretty good to work with there."
The win is already increasing recognition of Mr Watson's butcher shop and his hometown.
"The Facebook itself had just over 10,000 views this morning; for us that is massive," he said.
"One of the comments was asking us to open another shop in Adelaide."
Mr Watson said butchers were 'making a comeback', with customers increasingly concerned about the story behind their food.
He doubles as a sheep farmer and if there is not enough of his own lamb to fill the sausage demand, another Naracoorte producer makes up the shortfall.
"I can see a whole trend of people coming back to your retail type shops because they want to know where their food is coming from," he said.
"For the last three to four months, each month has been better than the previous year's month.
"There was a speech made by a gentleman at the [Sausage King] breakfast, where it was pointed out that retail butchers had outsold the supermarket by, I think, four per cent."
Home-grown lamb sets Mr Watson's snags apart, but he said the secret to success was all about self-restraint.
"The more you enter these competitions but don't quite get across the line, you make it slightly better and keep experimenting," he said.
"I've really started to believe, after going in these competitions, that less is best.
"You just want a hint of [the flavour] you want to put across."
Source : ABC Rural 11th February 2015
