Frankly, these are top snags
By HANNAH ROSS
THE numbers don't lie.
Twelve thousand sausages ? a full tonne of the meaty staple ? walk out the door of Vince Devine's butchery in Mullumbimby every week.
That's roughly three sausages per week for every man, woman and child living in the town.
Such levels of popularity have again been reflected in the judges' decisions at Wednesday's regional final of the 2005 NSW Sausage King Competition.
Mr Devine and his team of butchers took out first prize in the traditional Australian category, first prize in the fresh conti- nental category and third prize in the 100 per cent pork category.
It is the third year straight that Devine Quality Meats has enjoyed success in the competition.
Mr Devine was somewhat bemused by the status of his sausages.
"We just use good quality meat instead of the second-grade stuff and they sell themselves. It's easy. I can't understand why there aren't 150 butchers at the competition instead of 50," he said.
These days Mr Devine has a passion for quality and customer service, but when he started out butchering 35 years ago he regarded it as no more than a trade to pay the bills.
So did his twin brother and his older brother, who also turned their backs on 'hauling bananas' on their father's farm to become butchers.
Mr Devine will head off to Sydney for a black-tie affair on September 14 when the State Sausage King winners will be announced.
If successful, it's off to Perth in January for the national titles.
"Being in the competition is good fun," he said.
"It gives us something to work towards."