Butchers compete in six sausage and two burgers categories ahead of the state finals in September.  

The competition is hosted by the Australian Meat Industry Council and member services officer Craig White said the South Coast butchers were strong contenders.

“A South Coast contender won with their gourmet sausage last month,” he said of the 2017 competition’s national final.

TAFE tourism and hospitality head teacher at Bega and Cooma campuses Deidre Jory, Bega TAFE commercial cookery teacher David Arens and his father and retired chef Ulli Arens judged the entries for taste, texture and appearance.

“We look at them before they’re cooked to assess what people see in store, and then again after they are cooked,” Ms Jory explained.

Nowra’s butchers have snagged top billing in the South Coast heat of the annual Sausage King and Best Burgers competition.

Six categories of sausages and two of burgers were judged at the Bega TAFE campus on Thursday, March 8, including Traditional Australian Beef; Traditional Australian Pork; Poultry; Australian Lamb/Open Class; Continental and Gourmet/Open Class; Best Beef Burger and Best Gourmet Burger.

East Nowra Butchery was named as the best traditional Australian beef sausage.

Also beefing up the Shoalhaven’s representation, South Nowra Meats claimed first for traditional Australian pork, first in poultry for their chicken goulash sausage, and first in gourmet with a Peking duck sausage. South Nowra also won best butchers burger for a beef and vegie patty..

Meanwhile, Mountain Side Meats of Shoalhaven Heads won best Aussie lamb sausage (lamb with curry, coconut, lime and coriander), best Continental (German bratwurst) and best gourmet burger with their lamb offering.

Sixteen regions of NSW compete in AMIC’s annual contest. First place-getters in each region and category will proceed to the state final later this year.

State winners head to the national competition in Perth in February 2019