SNAGGED: Butcher Trevor Mead (right) and assistant John Edgar with their winning product. Trevor took out this regions heat of
SNAGGED: Butcher Trevor Mead (right) and assistant John Edgar with their winning product. Trevor took out this regions heat of

Meet our newly crowned Sausage King

RACHEL AFFLICK

BYRON Bay butcher Trevor Mead believes even sausages deserve a little TLC. Trevor has been named 'Sausage King', having taken out a stack of prizes in the NSW/ACT Sausage King regional heats in Grafton this week. Although Trevor had received awards for his sausages in this past, he described this competition as his most successful yet.

"We probably had better judges this year with a more discerning taste," he said.

After 40 years in the butchery business, Trevor reckons the secret behind good snags is simple fresh ingredients and plenty of tender loving care. "You can't cut corners, and you can't beat good quality meat," he said.

Anyone who's attended a sausage sizzle in Byron Bay has probably tucked into a Trevor Mead snag. For 25 years he has been serving up meat to the local community from his Jonson Street business. Trevor said it had taken many years of trial and error to perfect his sausage-making process.

As well as winning third in the 'Traditional Australian' and second in the '100 per cent Pork' sausage categories, Trevor took out first prize for best 'Gourmet' sausage with his herb and garlic snags. He will progress to the NSW State Final of the Sausage King competition to be held at Darling Harbour on October 13. And there's a lot at stake.

Trevor describes sausages as the 'backbone' of the butchery business.

"People come in for your sausages and end up buying other things," he said. "It's really competitive. I think all butchers pride themselves on the quality of their snags."

When it comes to the perfect sausage, however, much hinges on our own barbequing skills, Trevor said. He warns there's no bigger mistake than an overcooked snag. "Some people just throw them onto a raging fire. That's no good. They've got to be treated with respect, certainly," Trevor said.

The NSW regions of New England, Far North Coast and Mid Coast butchers joined last week's cook-off in Grafton competing in the categories of 'Gourmet', 'Continental', 'Poultry', '100 per cent Pork' and the ever popular 'Traditional Australian'.



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