BEST SNAGS: Tender Cuts owners Sophie and Shaun Watson (right) and staff Neil Smith and Trevor Sayers were on a high this week after their barbecue butchers sausage were named the nation’s best in the traditional Australian class of the 2015 Sausage King competition.SA is officially the home of the nation’s best barbecue sausages, following Tender Cuts’ weekend win at the 2015 Australian Meat Industry Council National Sausage King Competition in Adelaide.
The Naracoorte butcher shop was one of 36 state finalists in six categories scored on its raw and cooked sausages, graded for flavour and texture as well as shrinkage, splitting and crinkling.
Butcher Shaun Watson says it has been a huge thrill to come out on top in the traditional Australian section, in just their second time representing SA.
“To go from a group of about 3200 (independent) butchers to about 30 is an achievement in itself, but to win a section we are just over the moon,” he said.
Mr Watson says the sausage – which is one of their best sellers – is made from a mix of beef and lamb with a light seasoning.
It has been refined in the past 18 years the Watson family have had the butcher shop, with their theory to keep the ingredients simple.
“They are suitable for children but they are also classy enough to serve at a barbecue with friends – it is a bit of an allrounder,” he said.
Tender Cuts’ lamb, feta and spinach sausages were also runner-up in the Australian lamb open section capping off a fantastic night.
Fellow SA hope Barossa Fine Foods narrowly missed their third national win and inclusion in the Hall of Fame after being named a runner-up in the gourmet open class.
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