Great sausage cook- off

Townsville Bulletin - - - Andy Toul­son

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.


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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?’’

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