Sausage King Inducted into Meat’s Hall of Fame

September 6, 2013

If sausage-making was an Olympic event, Barnie Nolan would be Australia’s best hope of winning a gold medal. The 53-year-old has built a reputation for producing not only the tastiest sausages in town, but the best in the country. Earlier this year, the butcher – who runs Circle T Meats in Raceview – won the crown for Best Continental Sausage in the National Sausage King competition.

It was the third year in a row Mr Nolan had claimed the title. He will now be inducted into the Australian Meat Industry Council’s Sausage King Hall of Fame. The distinction is given only to those who win the national contest in three separate years. Sausage makers can compete in six categories; Gourmet, Continental, Poultry, Australian Lamb, Pork and Traditional Australian.

“The competition is highly competitive,” Mr Nolan said.

“Everyone wants bragging rights but not everyone gets them.”

After winning his third title, Mr Nolan said the pressure was now off for future Sausage King contests.

“Getting into the hall of fame is a relief,” he said. “It means you’ve achieved as much as you can in this field and no one can take it away from you.”

Only one other Queensland firm has ever made the hall of fame. John and Susane Clarke, from Bayview Butchery, were national winners in 2001, 2005 and 2006.

Mr Nolan will be inducted at a ceremony at the Hilton in Brisbane in October where he will be presented with a crystal trophy and a certificate.

Barnie’s sausage-making tips

• Ingredients are a big part. If I buy some paprika that’s not quite right, it’s detrimental to the end product.

• Get your salt percentage right.

• Do some research for what ingredients you can use.