BANGIN’ SNAGS: South Services Butchery co-owner Nathan Wall with a selection of his prize-winning sausages. The beef and pork is sourced locally and the sausages made on the premises. Photo: Debrah Novak
BANGIN’ SNAGS: South Services Butchery co-owner Nathan Wall with a selection of his prize-winning sausages. The beef and pork is sourced locally and the sausages made on the premises. Photo: Debrah Novak

Don’t prick – sage advice from a sausage king

TO PRICK or not to prick. It's an argument many of us have had while turning the sausages on the barbecue.

When it comes to important decisions in life, it is always wise to get advice from those in the know.

South Grafton butcher Nathan Wall strictly advises not to prick your sausages as it lets all the flavour and juice run out of the meaty delights. And he should know as he has just been successful in the 2014 NSW and ACT Sausage King Competition.

"It was a tough competition with so many good sausages this year," Nathan said.

Bringing home two second place awards in the traditional Australian sausage category and placing third in the traditional Australian pork sausage category, Nathan is one of the Clarence Valley's best sausage makers.

"The secret to a good sausage is good quality, fresh meat," Nathan said.

"My favourite meat to work with is pork as it is so versatile."

Working as a butcher for almost seven years, Nathan is passionate about his meat and is always coming up with new sausage flavours.

"I have a few new flavours that I am working on, but I am still trying to perfect the flavours," Nathan said.



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