Capel butchers snag string of awards

Capel butcher Brad Hutchison can officially claim to have some of the best sausages in the South West, after winning two awards in this year’s regional Sausage King Competition.

Capel Butchers was awarded first place for in the Traditional Australian category for its barbecue sausages and first in the Gourmet Open Class for its mushroom and onion sausage.

The annual National Sausage King competition is open to Australian Meat Industry Council members.

Mr Hutchinson will now compete in the State finals – and if successful could go head to head with Australia’s top sausage makers.

Judges rate the sausages on their appearance (both cooked and uncooked) as well as taste.

The accomplishment of winning the regional awards is made even sweeter for Mr Hutchison because he has only owned the butcher shop for 10 months.

He said all his sausages were made in the shop, mixed by hand and he kept the meat lean.

Mr Hutchison said he came up with the idea for the mushroom and onion flavour as a part of a trial and error process.

“We try different ones (sausages) each week,” he said.

“The basics we keep out there, but we put something different in so you’re not getting the same every week.”

Mr Hutchison said his sausages had become more popular as the weather had got warmer.

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