L-Bo Butchery judged to have best gourmet sausage on Mid North Coast

Award winning sausage: Josh Ball (middle) proudly shows off his italian sausage with workmates Sam Thompson and Charlie Supple. Photo: Callum McGregor.
Award winning sausage: Josh Ball (middle) proudly shows off his italian sausage with workmates Sam Thompson and Charlie Supple. Photo: Callum McGregor.

L-Bo Butchery cleaned up the awards and earned first place in the Gourmet/Open Class for their Italian sausage at the Australian Meat Industry Council’s Mid North Coast burger and sausage competition at Coffs Harbour yesterday.

The competition invites local independent butchers from the Mid North Coast region to submit their best sausages in six categories and the L-Bo Butchery claimed a placing in four divisions.

L-Bo Butchery’s Italian sausage was judged the best in the Gourmet/Open Class while their continental smoked chorizo earned a second and they also grabbed two thirds for their traditional Australian pork and sweet chili chicken.

L-Bo Butchery owner Josh Ball was pleased to receive recognition for the hard work his team puts in to producing the best product for their customers.

“It’s great to be acknowledged and know that we are doing the right thing and producing a quality product,” Mr Ball told the Argus.

“We always knew it was good but now it’s confirmed.”

As the owners of the number one Gourment/Open Class sausage on the Mid North Coast, L-Bo Butchery will proceed to the state final to be held in September.

If their sausage is judged as the best in the state, they will advance to the National Sausage King Finals to be held in Perth in February 2019.

The sausages and burgers were scrutinised in the uncooked stage on internal and external appearance, texture, bloom, shape and consistency and then carefully cooked on the BBQ and judged on cooked appearance, distribution of texture and ingredients, and of course the all important flavour.