Nathan Scully, a butcher at Smith’s Butchery in Casino, with some of the 400kg of sausages prepared for tomorrow free Beef Week breakfast.
Nathan Scully, a butcher at Smith’s Butchery in Casino, with some of the 400kg of sausages prepared for tomorrow free Beef Week breakfast.

Brekky with the Butchers returns

THERE are many variations to the statement that one should never see how sausages are made, but that didn’t stop Casino’s butchers yesterday as they made more than 7500 of them in preparation for the return of tomorrow’s Breakfast with the Butchers, after a decade-long hiatus.

The town’s six butchers answered the call from Beef Week organisers after Casino Meatworks pulled out of the event this year and will serve the crowd free snags and steaks in the main street from 7am.

“We made about 400 kilos this morning,” said Nathan Scully, of Smith Butchery.

“Most of them will be used at the breakfast on Friday.

"We like to let them set over night because if you cut them fresh you get a lot of wastage.”

Beef Week president Stuart George said more than 4000 people were expected at the free barbecue, which has become one of the week’s three iconic events.

“It’s a great family morning and it’s very unique having breakfast on the street with thousands of people,” he said.

This year’s gold sponsor of the event is On Focus and the 400 loaves of bread, 20 kilos of buns, 20 litres of sauce and 5000 napkins has been donated by Casino Bi-Lo.

But back to those snags.

For the aficionados of MasterChef, Mr Scully said there were no secrets to making the perfect snag other than using the freshest of ingredients.



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