Lamb sausages are some of the best in NSW 

For the third year running, Dan Lennon and his team at Lennon’s Butchery has made an impression in the NSW/ACT Sausage King & Best Butchers Competition.
Nanjing Night Net

Lennon’s ‘Marquez’ sausage took second place in the Lamb/Open Class heats of the NSW far north-coast, mid-north coast and New England regions. In the last two years, Lennon’s has snared first place and received commendations in multiple categories.

The ‘Marquez’ is “a North African lamb sausage. It’s got a bit of bite to it,” Dan said.

Dan explained the decision about which sausage varieties to submit for the competition is based on their regular stock and how well they rate with the customers.

“They’re the ones that we sell normally. If something works for you, you keep the quality going.”

Recognition by the industry for Dan and his staff confirms they are meeting high standards for their customers.

“Reaffirming that we sell good sausage and quality meat. That’s all you do it for,” Dan said.

He shared his advice for cooking the best snag. Whether to poke the sausage or not was the question. Turns out, Dan confirmed, that it’s right before it comes off the grill.

“You do at the end. Get the last lot of juices out of it.”

Lennon said quality butcher’s sausages don’t have the fat-retaining ingredient often found in mass-produced products that hold onto the fat and so contribute to spoiling the flavour. “What happens in a good sausage, the fat will come out of it, you’ve cooked the fat out of them.”

To create that perfect sausage, it means the Lennon staff are circumspect about the recipe and the process.

“We keep a fairly tight rein on what’s going in, so if you use a quality product to start with you’re going to get a quality product at the end.

MORE SAUSAGE SUCCESS: The team behind the winning snags are Al Anderson, Jordan Hanlon, Lynn Adams, Dan Lennon and Charlie Hartley.

This story Administrator ready to work first appeared on Nanjing Night Net.

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