WHEN it comes to a continental sausage, the Italian casalinga sausage beats a mild Italian, a thin classic Italian or an Italian pork.
That’s according to the Australian Meat Industry Council that recently judged Warrnambool Country Meats’ Italian casalinga sausage the best in Victoria in the continental section of its sausage king competition.
Warrnambool Country Meats’ David Wiese said he decided to enter the Italian casalinga in the competition after receiving lots of good feedback from customers about its taste. The sausage, made with free-range pork, beef, fennel, cracked black pepper and a secret blend of herbs and spices, will next take on other state winners in the national final of the sausage king competition in Perth in February.
Mr Wiese said he was honoured to win the state continental sausage title against many renowned continental butchers in Melbourne.
Mr Wiese worked earlier in his career with an Italian butcher in Melbourne but created his own recipe for the Italian casalinga to the one made by his former employer.
The Italian casalinga is one of about 25 sausage varieties made by Warrnambool Country Meats that has developed a good reputation for its sausages.
A previous owner of the store came runner-up at state level in the open gourmet section of the competition for a beef, red wine and cheese sausage.
Mr Wiese said the strong taste of the Italian casalinga meant it was usually used to complement a meal such as being mixed in with a Mediterranean style salad.
He said his win showed the quality foods produced by local butchers who took pride in their work.