TOP SAUSAGE: Shaw’s Meats Gympie apprentice Megan Bambling made the winning sausages in the Sausage King competition. The recipe has been handed down to owner Len Shaw (left) from his father.
TOP SAUSAGE: Shaw’s Meats Gympie apprentice Megan Bambling made the winning sausages in the Sausage King competition. The recipe has been handed down to owner Len Shaw (left) from his father. Patrick Woods

Local butchers snag awards at State Sausage and Burger Comp

THREE local butcher shops have won accolades at the Sunshine Coast/Burnett heat of the Queensland Sausage King and Best Butcher's Burger contest.

Shaw's Meats won Sausage King in the traditional Australian pork category and will go into the state final to be held in August. The business also won silver in the poultry category with its chicken, chives and garlic sausage.

First time entrant Gympie Meat Hall didn't make it through to the state final, but did take home gold, also in the traditional Australian pork category.

Gympie Meat Hall owner/operator Ben Brown reckons it's a "great moment for the shop", but the gold snag was nothing special.

"It's just the way we've always made them; following the recipe we use all the time.

"They're a popular flavour," Mr Brown said.

FIRST TIME WINNER: Gympie Meat Hall owner Ben Brown won a gold award in the traditional Australian pork section of the competition.
FIRST TIME WINNER: Gympie Meat Hall owner Ben Brown won a gold award in the traditional Australian pork section of the competition.

Len Shaw from Shaw's Meats is an old hand in the competition, entering it every year. His business took out the regional title in 2012 in the traditional pork category and each year, hopes to go further.

"You've got to have a good product to start with," Mr Brown said. "There are no short cuts - and we use the same recipe as my dad used to do."

He and his wife Bev bought the business from Len's parents 14 years ago.

Kandanga Country Meats also won a medal - silver - in the traditional Australia beef category.

Butchers each made up a batch of snags and sent them to the Coolum Beach Bowls Club for judging, learning the results on Sunday. There were 19 butcher shops represented, with more than 120 entries across five classes, plus an array of burgers made from beef and/or pork, lamb and poultry.

Sunday's competition was the fifth heat of this year's competition.

Seven regional winners will go to a state final, then those winners proceed to the National Sausage King final in Brisbane, in February next year.

Gympie Times


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