Terang butcher Kieran Dart says his sausages are “honest” with no shortcuts and the judges in the south-west round of the ‘Sausage King’ competition agree.
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His ‘Lamb, Honey & Rosemary” sausage won first place in the Australian Lamb/Open Class, topping the second place he won last year for his chicken, cheese and chive sausage and the third for his traditional beef sausage.
Mr Dart, who has had the ‘A Cut Above’ butcher shop in Terang for the past two years, attributed his win to using genuine ingredients and no artificial substitutes.
“I use real honey and fresh rosemary,” he said.
The lamb was sourced locally through a Camperdown stock agent.
With lamb fetching high prices, the lamb sausages were an affordable way of still enjoying the premium meat and were very popular at his butchers, Mr Dart said.
Other local winners in the hotly contested south-west round, which attracts entries from as far away as Geelong, were Warrnambool’s Norfolk Butchers that won the poultry section for its ‘Chicken, Cheese and Chives’ sausage and the Gourmet/Open Class for its ‘Pork Italian’ sausage. Meat Barns Australia won first place in the Best Butchers Gourmet Burger section for its ‘Chicken, Chilli & Cheese’ burger.
