Port Macquarie butcher, Gregory Bisaro will see if his snags are a cut above the rest of Australia as he contests the 2019 National Sausage King competition.
The Waniora Village Butchery owner is packing his bags and a kilo of mouth-watering traditional Australian Beef snags, for the Australian Meat Industry Council night of nights in Fremantle on February 16.
"I'll take a kilo of sausages over on the plane... bought a special robust esky with gel inserts for the flight," he said.
"I think the judges will look for presentation, aroma, texture and taste.
"I don't think it's a secret (for great sausages), I just put more meat in mine than other people... nowadays there's no reason to eat crap sausages.
"Mine have bugger all fat, plenty of taste and don't shrivel up.
"I'll have signs up (if I win), I'm pretty happy with the NSW title but I'd be awesome to win the national title... it's the right to big note yourself for 12 months."
The meat-mincing magician said he was always improving his product by changing flavours each week and using locally sourced meat.
The Fremantle's Esplanade Hotel ‘meat-ing’ is in unfamiliar territory for Mr Bisaro, who has never been to Western Australia but plans to make the most of the trip.
"I've never been to WA... hopefully head off on the Sunday, go to Margaret River, Rottnest Island and Albany," he said.
The clever craftsman with cleaver said after making about 500 kilos of beef sausages a week and supplying local deli's, cafes, nursing homes and hospitals - cooking a sausage is all about simplicity.
"On a barbeque is the only way to cook a snag, the Australian way with bread, onions and tomato sauce," he said.
The competition also includes events for best butchers burger, apprentice competition, industry trade show, national awards dinner and business training workshops.
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