Best prize for wurst sausage
MUNDUBBERA Butchering Company took home the wurst crown again, after being named Grand Champion at the scond annual Wide Bay Wurst Off, held at Wondai recently.
As well as the top trophy, owner Tim Duggan was presented with trophies for best pepper and best garlic wurst. Mr Duggan attributed the win to his wurst maker Ray Sorensen, who came up with the winning combination once again.
Butchers at Murgon, Kingaroy and Wooroolin also went home with prizes.
The Wurst Off, which is a fundraiser for the Karate Union of Australia, was judged by Jason Ford from the Southern Queensland Institute of TAFE, Chantal Harth from radio station Crow-FM and Andrew Zerner from KUA.
They were each presented with plates of wurst in a ‘blind’ taste test.
“The quality was A-grade,” Mr Ford said.
“The judges enjoyed the night immensely but choosing the Grand Champion was very challenging because we didn’t agree at first.
“But after tasting the top three scoring wursts several more times, we came to a consensus.”
WURST WINS: Mundubbera Butchering Company came away from the Wide Bay Wurst Off as champion again. Owner Tim Duggan is pictured with wurst maker Ray “Solly” Sorensen.