Top sausage comp set to be a sizzler
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.
Ferguson Valley's Dominic Pinzone prepares to enter the Italian sausage competition at last year’s Brunswick Show.