All hail the sausage king shar­ing his skills

Central and North Burnett Times - - NEWS -

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.

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