Second best sausages in State

A Woy Woy butchery has placed second in the Australian Lamb-Open Class in the NSW State Sausage King competition.

Edwards Family Butchery was one of 67 independent local butchers throughout NSW and the ACT that entered their prized sausages in the state final after winning their regional heat.

The State Final was held in Civic Park, North Sydney, on Saturday, October 15.

Butcher Marc Edwards said the secret to his sausages was the fresh ingredients.

"Ninety-five per cent of butchers use a packet mix with water. Ours are natural," said Mr Edwards.

"We hand-make our sausages.

"I make them from scratch with rice flour, salt, black pepper, feta, sun dried tomato and lamb.

"We've got a trophy to show off... second in the state is not bad," said Mr Edwards.

Media Release, 17 Oct 2011 Leonie Migachov, Australian meat Industry council Elyse Gunner, 25 Oct 2011 Interviewee: Marc Edwards