Sausage king pre­pares for na­tional com­pe­ti­tion


DON Cameron is the cre­ative mas­ter­mind be­hind Mas­ter Butch­ers well­known rep­u­ta­tion in the Whit­sun­days as the almighty “sausage king” and he is no stranger to the spot­light.

Mr Cameron first won the highly re­garded ti­tle at the 2010 Trop­i­cal North Sausage King Com­pe­ti­tion and he is look­ing for­ward to en­ter­ing the na­tional event in Townsville again this year.

Mas­ter Butch­ers Whit­sun­day stocks an im­pres­sive range of tan­ta­lis­ing sausages with many crowd-pleas­ing flavours in­clud­ing the pop­u­lar chicken, cheese, cau­li­flower and cracked pep­per, Thai red chilli, chicken spinach and pine nut, pork and Tas­ma­nian ap­ple cider, honey beef and pork, smokey ba- con and gouda. Mr Cameron’s part­ner Karen Rix said the pres­sure was on to main­tain their rep­u­ta­tion as the sausage king again this year.

“Now that we have won so many awards at the re­gional level we are re­ally feel­ing the pres­sure to come up with new and in­no­va­tive flavours that our cus­tomers will love,” she said.

“We are re­ally hop­ing to break through the re­gional com­pe­ti­tion and bring home an award at the state fi­nals this year.”

They will also be en­ter­ing their re­cently re­leased corned beef pies in the pastry di­vi­sion and their spec­tac­u­lar Thai green chicken curry and award­win­ning stroganoff range in the wet meat dish cat­e­gory. Mas­ter Butch­ers Whit­sun­day also cleaned up at the 2013 Queens­land Re­gional Aus­tralian Meat In­dus­try Coun­cil (AMIC) Butch­ers Choice com­pe­ti­tion af­ter win­ning nine awards.

While their sausages picked up nu­mer­ous awards, Mr Cameron said he was thrilled to re­ceive king awards in the meat pie pastry and value added meat dish, sec­ond place for their pan­ready chicken stroganoff in the wet meat dish and third in the same cat­e­gory for their pan-ready beef stroganoff.

Mas­ter Butch­ers have more than 30 dif­fer­ent va­ri­eties of sausages in­clud­ing kids ABC se­lec­tions and some that are gluten and preser­va­tive free.

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