Top sausage comp set to be a siz­zler

Harvey-Waroona Reporter - - 2018 BRUNSWICK SHOW - Sam Gibbs

The Ital­ian sausage com­pe­ti­tion is set to siz­zle at the Brunswick Show show with or­gan­is­ers ex­pect­ing to sur­pass last year’s turnout of about 60 en­tries.

Com­pe­ti­tion stew­ard Joe Cheru­bino, a man with 50 years’ ex­pe­ri­ence mak­ing sausages, will be over­see­ing the event for the fourth year run­ning.

Mr Cheru­bino said his grand­mother taught him the se­cret fam­ily recipe when he was 15 years old, a tra­di­tion he has since passed down to his chil­dren and now grand­chil­dren.

“My grand­kids love them, they eat them like they’re go­ing out of fash­ion.”

As well as mak­ing his own wine, Mr Cheru­bino grew his own in­gre­di­ents for sausage mak­ing.

“You have to make them dur­ing the win­ter months and use nice, clean pork meat,” he said.

“Not to brag, but I do make a nice sausage.”

There will be two cat­e­gories for the com­pe­ti­tion, spicy and mild, with $250 up for grabs for the best sausage in both classes.

Last year’s cham­pion Rob Williams claimed top hon­ours in both the spicy and mild cat­e­gories.

Mr Cheurbino said im­par­tial­ity was the key to a suc­cess­ful com­pe­ti­tion and he would not know who the judges were un­til show day.

The win­ning sausages would be dis­played along­side the cook­ing sec­tion at Tom Pear­son Pav­il­ion.

Pic­ture: David Charlesworth

Fer­gu­son Val­ley's Do­minic Pin­zone pre­pares to en­ter the Ital­ian sausage com­pe­ti­tion at last year’s Brunswick Show.

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