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ABC News
Lifestyle
By Eric Barker

Outback graziers go head to head in quest to be sausage king

Sausage sizzle-off competitor Brad Haydon shows off one of his prized herb and garlic sausages.

A group of outback Queensland graziers have ditched the branding iron for barbecue tongs, competing for the title of Cloncurry Show sausage king.

The group of home butchers went head-to-head in flavoured and plain sausage competitions, with their offerings judged on appearance, texture and taste.

Flavours included mango, Vegemite and cheese, and taco beef.

Augustus Downs Station, north-west of Cloncurry, took out both sections.

Competition judge and grazier Peter Hacon said Augustus Downs was well ahead of the pack, with all judges ruling them the winners.

"The flavour was good, the texture was good, everything we judged them on was good," Mr Hacon said.

"For three judges to put them on top, I think it was a pretty good representation."

Competition pressures

With taste being one of the main criteria for the sausage competition, amateur barbecue chef David Neeves was feeling the pressure.

"It's a pretty tough job to cook these sausages for the judges," Mr Neeves said.

"It's very serious business and a lot of people take a lot of time in preparing their sausages, and the sausages have come up great again this year."

Mr Neeves said the trick was to turn the barbecue on early and make sure it was at high heat when the sausages were laid out.

"You make sure there's a nice hot barbie plate, plenty of oil, and make sure you turn them regularly so you try not to get them burnt," he said.

"But having burnt sausages is part of the Australian culture, so maybe a little bit of burnt taste might go down okay."

Big talk from bush butchers

Before the sausage sizzle-off there was plenty of talk from most of the entrants who were working in nearby cattle yards.

One of those vendors was Brad Haydon from Clonagh Station, north of Cloncurry, who specialised in herb and garlic sausages.

"I'm pretty confident in my sausages so hopefully they come through," he said.

Mr Haydon said the workers on Clonagh Station, who were the usual judges of his work, were fans of his sausages.

"They think they're pretty good and I agree with them," he said.

"If they don't like them, they don't get them."

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