Lifestyle

Award-winning butcher on how to cook the perfect snag

SNAGING PRIZE: Kin Kora Meats manager Scott Avis wants to take out the state gong for best beef or pork sausage.
SNAGING PRIZE: Kin Kora Meats manager Scott Avis wants to take out the state gong for best beef or pork sausage. Mike Richards

WITH several award winning sausages to his name, Kin Kora Meats manager Steve Avis has a bevy of knowledge on how to make a good snag.

This weekend he will enter six sausages into the AMIC's 2015 Sausage King and Butchers Best Burger competition.

Ahead of the awards, Mr Avis shared his top tips for how to cook a good sausage.

 

For the mixture:

  • Have a 80/20 mixture - that is 80% meat to 20% fat.
  • Use fresh meat and ingredients.

How to cook:

Mr Avis recommended cooking sausages at a medium heat in a saucepan.

If the saucepan is too hot the skin will split. He recommended not pricking the sausages.

"That's letting all the flavours out, just leave them as is," he said.

"Obviously you can't go wrong veggies, mash and gravy that's what we always having at home."

Topics:  butcher, cooking, sausages




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