The owner of Forbes Central Butchery joined other independent butchers from the NSW Central West region last week to present their sausage and burger creations for judging in Orange.

Each butchers’ sausages and burgers were scrutinised in the uncooked stage on internal and external appearance, texture, bloom, shape and consistency, and then carefully cooked on the barbecue and judged on cooked appearance, distribution of texture and ingredients, and of course the all important flavour.

Six categories of sausages were judged; Traditional Australian Beef; Traditional Australian Pork; Poultry; Australian Lamb/Open Class; Continental and Gourmet/Open Class and two categories of burgers; Best Beef Burger and Best Gourmet Burger.

Shannon was successful in three of the four categories he entered, winning first place in the Continental category for his Hot Italian, third place in Continental for German Bratwurst and placing third in Traditional Australian Pork.

“They are all made from scratch using fresh ingredients from my own recipe,” he said. 

“I am always improving them, I’m making new recipes all the time.”

A butcher for 23 years, Shannon has taken home a trophy in the regional competition for the last five out of six years. The butcher will present his creations at a state level for the first time. 

As a first place winner, he will now proceed to the state final in Tamworth in September for the first time, which will determine the finest sausage and burger makers in NSW from 18 regions.

“I am hoping for the best. It’s never a sure thing, but when you’re putting out good products, you are hoping you get the chance,” he said. 

“I haven’t won at state yet, if you win one of those then you go on to nationals.”