Putting an Asian twist on an Aussie favourite has proven to be a hit for Waniora Village Butchery, with the team taking out first place in this year's gourmet section of the Mid North Coast Australian Meat Industry Council Sausage King competition.
Owner Greg Bisaro said the idea to create the San Choy Bow sausage came from his wife Louise.
"We would always make San Choy Bow at home from scratch and Louise came up with the idea that it would be really nice as a sausage," he said.
"We started the process and we were tweaking the final product for about 12 months before the competition."
"Our customers love the new flavours of sausages, we have over 70 different kinds now. I think they like having something different," Mr Bisaro said.
"We have people coming here from Harrington and Coffs Harbour just for the sausages.
"It means that we're doing something right."
Mr Bisaro said he gets the most enjoyment out of his work when customers are happy with the product.
"We make sausages three times a week because they're so popular," he said.
"It's nice when you get that feedback and know people are enjoying it."
Waniora Village Butchery was also awarded second place in the gourmet section with their beef with guinness sausage and also took out second place in the continental section with their Italian sausage.
Along with Mr Bisaro, Larry Dickson from the Port Meat Store also stole the competition taking first place in two burger categories while coming third in another.
Claiming top place in the Best Butcher's Beef Burger and Best Butcher's Gourmet Burger for their pork and cheese burger.
They also placed third for their bush honey lamb burger in the Australian lamb open class section.
"We've always had a good name for our burgers and our staff take pride in their work," Mr Dickson said.
"We've been really busy because more people are staying at home and cooking with all of the COVID restrictions and burgers are something quick and easy for people to cook.
"It's great to get the recognition for the work we do."
Both butchers will now progress to the State finals of the Australian Meat Industry Council Awards in October.
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