Great sausage cook- off
SENSITIVE NEW AGE GUYS/ GAL: Clockwise from left David Crisafulli, Cliff Kern, Andy Toulson, Blake Pattenden and Brett Judge
THE Aussie iconic. It has been a staple of just about every Aussie kid’s diet growing up, on the dinner plate next to the pile of mashed s puds, s quashed peas and tons of gravy.
It has been part of every Australian barbecue since t i me i mmemorial , r i g h t alongside the onions, and in good times, next to the chops and steaks.
It has been the backbone of fundraisers for every sporting and social club ever formed . . . what would we have done for new bats, balls, shin pads and training shirts if not for the good old sausage sizzle?
But some felt the humble sausage had not been given e n o u g h r e c o g n i t i o n , e s - pecially a snag which truly represented all that was great about Townsville.
So the lads at radio station 106.3 decided to organise a local sausage cook-off to det ermine which f l avoured snag best epitomised life in our fair city – the inaugural a n d h i g h l y p r e s t i g i o u s Townsville Sausage Competition.
Breakfast announcers Cliff ‘ ‘ C K ’ ’ K e r n a n d B l a k e Pattenden threw out the c h a l l e n g e t o T o wns v i l l e radio listeners to send in their suggestions for what they thought should be the flavour of the first ‘‘ official’’ Townsville snag, and were swamped with close to 100 suggestions.
CK said some suggestions sounded delicious, while some were a little strange, others downright wacky, and quite a few which he was sure were just plain illegal.
‘‘ We love our barbecues up here any excuse to have one!’’ CK said.
‘‘ There are so many different snag flavours out there, but nothing that really represents our fine part of the world.
‘‘ We felt it change that.
‘‘ People in Townsville love their sausages, and that was evident by some of the flavour suggestions which came in: fish and chip; beef, chilli and mango; crocodile and chilli; banana; barramundi; cane toad; meat pie; steak, chips and beer; and even 4X!’’
One of the fancy finalists
The MIX lads then put that list to some of Townsville’s leading butchers, and asked them to select the best of the suggested flavours, make up a whole stack of each flavour, and then get ready to put them to the taste test of the Townsville public.
And taste they did, with hundreds turning out last Saturday for the first Townsville Sausage Competition, held outside John Bradley Retravision at Domain Cen- tral. Punters paid a gold coin towards the Cyclone Yasi Relief Fund to sample the flavours of the finalists for themselves. The snags were ably cooked by enthusiastic Rotary Club volunteers, and people were able to vote for their favourite.
The flavours which made it through to the top 10 were:
• Surf and Turf ( Angliss Meats, Castletown)
• S p a g h e t t i ( S u n v a l e Meats, Currajong)
• Beef and Vegemite ( A Mays Inn Meats, Thuringowa Central)
• Atlantic Salmon ham Road Seafood, butt)
• Lamb, Mango and Coconut ( Tavern Meats, Kirwan)
• C h i c k e n , C h i l l i a n d Mango ( Avenues Prime Meats, Kirwan)
• Chicken, Cheese and Bacon ( Angliss Meats, Woodlands)
• Chicken, Cheese and Avocado ( Angliss Meats, Willows)
• Tomato, s oy, garl i c , onion, mustard and cayenne pepper ( Beefeater Butchery, North Ward)
• Beef and Chilli ( Currajong Meat Barn)
The entries were most ably judged by renowned food connoisseur Deputy Mayor David Crisafulli ( well, he w a s k i n g o f I n g h a m ’ s spaghetti-eating challenge for several years), Townsv i l l e E n t e r p r i s e ’ s B r e t t Judge and yours truly, while CK adopted a dodgy French accent to be Manu Feildel from My Kitchen Rules, and B l a k e p a r a d e d a s ( IngGar- MasterChef’s Matt Preston, complete with cravat but minus the corset.
The winning butcher was Avenues Prime Meats at Kirwan, with their winning sausage flavour being the Chicken, Chilli and Mango snag
‘‘ It was great to have so many butchers vying to create the Townsville snag,’’ CK said.
‘‘ We awarded trophies to the winning butcher, Avenues Prime Meats as well as to the listener who suggested the winning flavour. That h o n o u r w e n t t o D a n e Hallam.
‘‘ But this is only the beginning! We have huge plans for the Townsville Sausage – we have considered stalking Larry Emdur to get a celebrity endorsement, a tour, restaurants, merchandise . . . I’ve said too much!
‘‘ We really wanted to get the taste of the city, and would love to make this an annual event the whole family can be a part of – except vegetarians, I guess.
‘‘ Maybe a tofu chilli snag . . . in 2012?’’