Sausage King reigns supreme
MEAT master, butchery boss or Sausage King - whatever you call him Barnie Nolan has proven once again why you can't beat experience when it comes to making a top snag.
Barnie and Karen Nolan won two categories in this year's Australian Meat Industry Council's Sausage King Competition and said the key to their success was constant innovation and the desire to continuously improve their product.
"There are not too many people that make everything from scratch," Mr Nolan said.
"We put all our spices together ourselves and make sure they are top quality too.
"We try to make everything nice. It's people's meals we are talking about here. People take our sausages home for their family.
"We still really get a buzz from positive feedback."
Mr Nolan has been working as a butcher for 38 years and said his passion hasn't wavered since he started his apprentice at 16.
"I have a lot of pride in what I do," he said.
"We try to mix it up a bit and have about 40 different sausage varieties on rotation."
The snags that came out on top for the pair this year were the chicken Kiev sausage and the Hungarian bratwurst.
"The bratwurst was the first continental sausage I ever made," Mr Nolan said.
"It's a combination of pork, beef, garlic, pepper, paprika and a few other ingredients we can't give away. The Kiev has a garlic, buttery taste and took me a while to perfect."
Circle T Meats has made the finals of the Sausage King Competition every year since 2004, with Barnie and Karen saying they didn't plan on slowing down any time soon.
- Although Circle T Meats has 40 varieties of sausage, the traditional Aussie BBQ is still their best seller.
- The word sausage is derived from the Latin word salsus, which means something salted.
- Sausages were called bangers during the Second World War because they contained so much water they exploded when fried.
- The Greek poet Homer mentioned a kind of blood sausage in the Odyssey, Epicharmus wrote a comedy titled The Sausage.
- Grilling is the most popular cooking method used for sausages followed by frying and baking.