Damian snags a sec­ond help­ing

Campaspe News - - NEWS -

DAMIAN Car­boon’s tra­di­tional Aus­tralian beef sausages are go­ing down a treat.

His busi­ness, El­more Meats, came sec­ond in the 2017 Vic­to­rian Sausage King com­pe­ti­tion after a gold-medal win­ning per­for­mance in the Cen­tral Sausage King com­pe­ti­tion.

This means Damian’s sausages im­pressed with their ap­pear­ance both cooked and un­cooked, tex­ture and taste. His se­cret? ‘‘Can’t tell you, it’s Colonel Car­boon’s se­cret,’’ he said.

When asked about his recipe, he replied: ‘‘I use a lot of meat.’’

I use a lot of meat — Damian Car­boon

Sausages in this cat­e­gory had to be made of beef and/or lamb and/or pork, plus op­tional meal spices or flavour­ings and wa­ter, but could not con­tain any ad­di­tional in­gre­di­ents such as tomato.

El­more’s butcher for 20 years, Damian said he was thrilled to fin­ish sec­ond.

‘‘It’s very good, I’ve been try­ing for a while,’’ he said.

‘‘I mainly source my meat from the Echuca abat­toirs.’’

Damian said he would en­ter again this year and keep try­ing to win.

Damian Car­boon, the sausage king.

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