WHEN The Farm House entered the regional Sausage King Competition recently, they didn’t think they had “a hope in hell”.
So general manager Matt Gilray and head butcher Brendon Andrew were gobsmacked when they received the call that they had won two prizes.
They took out the Australian Pork category with their Dutch pork sausage flavour, and the Continental category with their Italian pork sausage.
“So they are the best sausages in the South West in their categories,” Matt said.
Gluten free, made of 100 per cent whole meat with no additives and preservatives, their sausages are made by hand. The award-winning snags will now be entered in the Perth Royal Show.
“While we’re shut, you can get these sausages at Blue Ginger (in Station Rd),” Matt said.
The Farm House on Caves Rd intends to reopen to the public at the end of October – keep an eye out for the date.
The National Sausage King competition is held annually and is generally open only to Australian Meat Industry Council members.
The competition starts at a regional level before moving to the state finals and then the national final.
The entries are judged on visual appearance - cooked and uncooked, and palatability - aroma, texture and flavour.
