Dagg out to snag title again
MORE than 110 independent Far North butchers will be anxiously pacing the decks of Yorkeys Knob Boat Club tomorrow hoping their snags qualify them for the next round of the Australian Meat Industry Council Sausage King competition.
Gourmet Market Meats’ Nick Dagg has an entry in every category but he won’t be entering the pork, truffle and provolone sausage which won gold at the World Butcher’s Challenge in Ireland earlier this year.
“We’ve got heaps of burgers, we’re doing a chicken, truffle and provolone, a chicken, bacon and maple and a butter chicken and cashew sausage,” he said. “We are the only shop which does dry aged beef burgers. I hope we win because we’ve put a lot more effort in this year.”
Mr Dagg said he sold 600kg of gourmet sausages each week from the Earlville store.