Demand for South Nowra Meats’ Peking duck sausage has quadrupled since the local butchery took out the top gong at the Australian Titles on Saturday.
Owner Kory Edwards was amazed to win the gourmet sausage section at the Australia Meat Industry Council event.
“They called out third, then second, and I thought, ‘I haven’t got it,’” Mr Edwards said.
“I was there among the best in Australia, they’d all won their own state, so it was a big honour.”
The Peking duck sausage stood out because of its unique flavour.
“Duck’s pretty special on its own as it is, then we make all our own sauce and use fresh herbs and spices,” Mr Edwards said.
“It has ginger, plain sauce, honey and Chinese five spice, we found a good balance and it works for us.”
He scored a coveted segment on Sunrise on Sunday morning, which helped to promote his product.
“Every day we’ve been making a heap of them to try and keep up with demand,” Mr Edwards said.
Whether served on its own, or in a pasta, the rich flavour in a Peking duck sausage will get your taste buds going.
“I’ve had people make them into spring rolls, roll them in pastry, and eat them like an entree,” Mr Edwards said.
We’ve just passed peak sausage season, the summer holidays, where the BBQ is on and the beers are flowing, but Mr Edwards doesn’t imagine trade will slow down any time soon.
“Sausages are becoming more and more popular on the menu,” he said.
“They’re not just a, throw a snag on the barbie and we’ll have it with dinner, they’re becoming an individual meal.”
He encouraged consumers to support their local butchers, wherever they live.
“It’s about making good snags, selling quality meat, and giving good customer service,” Mr Edwards said.
“You have to make yourself stand out from the competition.
“Support your local butcher, not just me, if there’s anyone in town who makes good meat, support them, we’re all here as part of a community.”