Warrnambool's Meat Barn gets reward for gold medal winning sausages

Meat Barn manager and butcher Glenn Claridge (left) holds gold-medal winning black Angus sausages while butcher sausage maker Corey MacDonald shows the Italian pork sausages which also won gold.

Meat Barn manager and butcher Glenn Claridge (left) holds gold-medal winning black Angus sausages while butcher sausage maker Corey MacDonald shows the Italian pork sausages which also won gold.

THE sausage is no longer humble. That is according to the Warrnambool Meat Barn which this month has added to the south-west’s reputation for producing great tasting sausages.

The Meat Barn’s sausage makers, Corey MacDonald and Glenn Claridge, said a big increase in the variety of flavours for sausages in recent years had given the sausage pride of place on many diners’ plates.

Five varieties of the Meat Barn’s sausages won medals at the recent Australian Meat Industry Council sausage king competition’s south-west Victorian final, held at South West TAFE last month.

The Meat Barn won gold medals in the traditional category for its black Angus and burgundy sausage and in the continental category for its Italian pork sausage with fennel, rosemary, parsley and grana cheese. It also won silver medals for its traditional pork sausage and in the gourmet section for its chilli, cheese and bacon sausage.

It completed the good result with a bronze medal in the chicken section, for its satay chicken sausage, and a second in the burger section, for its beefy barn burger. 

The Meat Barn’s chief sausage maker Corey MacDonald said there was likely to have been a new panel of judges at this year’s regional round of the competition because it had previously submitted the same sausages without winning accolades.

Mr MacDonald said the Meat Barn regularly developed new flavours for its sausages and would next year release a Guinness, leek and basil pork sausage and a big brekky sausage. Ideas for the flavours came from the Meat Barn’s butchers and other staff, he said. 

Mr Claridge, the manager of the Meat Barn, said the business now sold 16 varieties of sausages after  starting with only five. 

He said sausages were among the Meat Barn’s most popular items and it sold hundreds of kilograms of them each week.

The Meat Barn will join other regional winners at the sausage king state final in Melbourne next month.

Warrnambool butchers Lucas Brothers, Norfolk Butchers and Warrnambool Country Meats, Mortlake butcher Brendan Bouchier and Portland’s Halliday Butchers also won awards at the competition’s regional round.

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