DAMIAN Carboon’s traditional Australian beef sausages are going down a treat.
His business, Elmore Meats, came second in the 2017 Victorian Sausage King competition after a gold-medal winning performance in the Central Sausage King competition.
This means Damian’s sausages impressed with their appearance both cooked and uncooked, texture and taste.
‘‘Can’t tell you, it’s Colonel Carboon’s secret,’’ he said.
When asked about his recipe, he replied: ‘‘I use a lot of meat.’’
Sausages in this category had to be made of beef and/or lamb and/or pork, plus optional meal spices or flavourings and water, but could not contain any additional ingredients such as tomato.
Elmore’s butcher for 20 years, Damian said he was thrilled to finish second.
‘‘It’s very good, I’ve been trying for a while,’’ he said.
‘‘I mainly source my meat from the Echuca abattoirs.’’
Damian said he would enter again this year and keep trying to win.