Thinking of firing up the barbie this weekend?
If so, and if you’re in Sydney, check out the prize winning gourmet sausages from Millin’s Fine Food Butcher at Balgowlah Heights. It may just be a small, neighbourhood butchery tucked away in suburban Sydney, but under new owner, Stefan Millin, it's making a mark.
31 year old Millin is typical of today's modern butchers who not only see it as important to know their meat, but also to understand their local market and find ways to make sure his customers return.
His local area includes time poor, working mums as well as older people who often eat alone.
"Making things as easy as possible is the key so we try to offer something different as well as ready-to-cook options where all the time-consuming preparation is already done."
Last month, Millins was rewarded with a Gold Medal at the 2012 Fine Food Show for their Moroccan Lamb and Raisin sausage, which also beat over 150 entires to win the overall ‘Champion Gourmet Sausage’.
The Fine Food Show is Australia’s premier international event for the retail, foodservice and hospitality industries.
“This sausage is all about balancing the spices out with the sweetness of the raisins for a match made in heaven,” said 31 year old owner, Stefan Millin.
He said they use only the freshest, lean, quality meat and ingredients sourcing the best produce from around the state including lamb from Cowra, turkey and pork from the Lachlan Valley and Barrington Beef.
“Before the prize we were making 10kg a week, but we now have to make 10kg a day to keep up!”
Millin submitted four other fresh and modern flavoured sausages in the Fine Food Show with each of them also winning a medal – one bronze and three silver.
“It’s given not only our team a great buzz, but our customers as well who love their barbeques.
“They’re very happy to know that their local butcher is selling Australiaʼs number 1 gourmet sausage.”
All meats at Millins are free range and chemical free.
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