IT’s a scene straight out of the Masterchef kitchen, with combinations of gourmet flavours, such as minted lamb and bush honey, mixed to turn the humble sausage into a culinary delight.
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Namoi River Meats butcher Luke Orchard is off to state again after taking home a number of awards at the regional heat of the Australian Meat Industry Council Sausage King awards in Tamworth on Friday.
He received seven awards in total, with a first place in the gourmet category for his beef, buttered wild mushrooms and verjuice recipe, which will see him proceed to the state finals in Port Macquarie in September.
His minted lamb and bush honey flavour which took him to state last year, received a third in the lamb category. His lamb, sundried tomato and mint combination took second place this year.
Luke’s Italian twist saw a second place in the continental section, with the Italian casalinga. He also received a second in the poultry with a blend of chicken, cream, brandy and peppercorns.
Luke’s take on a traditional sausage put him in third place, as well as a duck, candied fig, pistachio and orange variety.
“By snagging these wins consistently this assures us our customers are receiving the finest quality products on offer in the region,” Luke said.
“It’s always great to be recognised for something you put work into and are good at,” Luke said.
“I just send my best in and hope for the best.”
With more than 40 awards under his belt, the sausage specialist has been perfecting his recipes over 15 years in the industry, and now boasts more than 100 flavours of gourmet sausages, regularly rotated in his shop front window.
“I see flavours chefs use and think that could work in a sausage and give it a go,” he said.
“I also receive feedback from my customers on what works and what doesn’t and perfect the flavours, constructive criticism is always good.”
