Monday, July 1, 2013

In search of winning Bushman snags

You have all heard the one about the women who asked for two free range Pork chops and make them lean.  “Yes madam,” said the polite butcher, standing them on end on the counter…  he then enquired “Which way?”

But beyond the jokes is a hard working butcher called Colin (and his wife Mandy) from Alexandra Quality Meats who has now won every sausage category in the AMIC Gourmet Sausage Class – North East Region over the last 5 years.

Who is AMIC you ask? From the AMIC website:
“The Australian Meat Industry Council (AMIC) is the Peak Council that represents retailers, processors and small goods manufacturers and is the only industry association representing the post-farm-gate Australian meat industry.
The organisation was first registered in 1928, as an association of employers known as the Master Butchers Meat and Allied Trades Federation of Australia (MATFA).

Now that you’re up to speed…. back to the snags…

AMIC host the annual national Sausage King competition which is a highly sort after competition. 

As Colin has won the 2013 Sausage King Competition for the North East Region for the Gourmet/ Open class and 3rd place for the poultry class he and his award winning sausages are now included in the next round at state level – they are off to Perth..

Do you get frequent flyers on snags? The Tf’s wonder…

Not bad for a butcher who has been in business for 30 plus years and has seen a lot of butchers in the industry come and go.
Colin’s philosophy is simple, keep on top of your game and don’t be scared to invent something new or seek out new suppliers (including using your own grass fed stock) to ensure you have the best quality meat on offer.

Colin’s Bushman range of sausages includes and is not limited to such winning gourmet varieties as Pork, fennel and garlic sausage, Lamb, rosemary and mint, Malaysian chicken, and cheese and onion and now his latest achievement the Beef Worcestershire and Black Pepper Sausage and the original Bushman’s sausage is still a huge seller from the Grant Street shop.

The Tfs enjoy these on the BBQ or with salad and or pasta and have recently enjoyed them in home made sausage rolls at a recent gathering.

The word sausage according to Wikipedia is derived from Old French saussiche, from the Latin Salsue meaning salted.
The world wide appeal is that sausages can be served and or made in a variety of ways and are enjoyed from the humble hors d'œuvres, in a sandwich ( mm sliced with local crusty fresh bread for sure ) (hot or cold), in a bread roll as a hot dog, wrapped in a tortilla, or as an ingredient in dishes such as stews and casseroles with pasta, mash and or rice.
Decorate with relish or pickles and you have another enjoyable meal.
Kids love ‘em and adults can enjoy gourmet ones such as the ones found in Alexandra.

The Tf’s ponder for a moment... maybe Colin’s sausages winning streak may be the results from his grass fed beef and fresh local ingredients that go in to the sausages?

Do we ask or let the competition work it out?

On visiting his on-line butcher shop;           
Colin estimates about 30 per cent of the meat sold in his butchers shop comes from his farm, adding the demand for grass-fed beef was paramount in his decision to buy the property.
"Customers come from Melbourne and ask for the grass-fed beef," he said.
"It's all about paddock-to-plate."

It’s a sentiment the Travelling- Foodies agree with.

Good Luck for Perth Colin! Bring home the snag gold cup!

Alexandra Quality Meats, Grant Street Alexandra.
Ph: 5772 1151

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