All hail the sausage king sharing his skills
THE age-old art of making sausages was on display at the Sausage King’s butcher shop in Mundubbera last week.
The Babylonians were making sausages around 1500BC, but Tim Duggan has come up with a few tricks the Babylonians hadn’t dreamed of.
Several pensioners from the Mundubbera Senior Citizens took part in the workshop that emphasised the importance of texture and substance of this savoury treat.
“We have been having sausage making demonstrations for years now and everyone says the same thing,” Mr Duggan said.
“Everyone is amazed with the length of the sausage when it first comes out.”
Mr Duggan, of Mundubbera Butchery Co, made history in 2013 when he won the National Sausage King event by winning the competition’s inaugural burger class.
His finely textured, melt-in-the-mouth lamb mince patties were judged the superior article over some highly fancied rivals, with creations that included wagyu patties with sun-dried tomato and basil and a kaffir lime and sesame pork burger.
Visiting pensioner Myrtle Schiffke said she had never seen anything like it before.
“It was a real education to finally see how the humble sausage is made,” Mrs Schiffke said.
“We eat them all the time and I never really thought about how they were made.”
Dot Ford said her son was a butcher but she had never seen sausages made before.
“I thought they were made from all the scraps but they are made of real good meat,” she said.
“This butcher shop is owned by the Sausage King. Where better to see them made?”
TASTY: The best snags were on display at the sausage making demonstration by Ray Sorensen in Mundubbera.