SALE now boasts the third-best pork sausages in the country.
Ranford’s Family Butcher ‘snagged’ third place at the 2023 Sausage King National Finals, held in Adelaide over the weekend.
Owners Christina and Braden Ranford said just being part of the nationals was a win, but it was an incredible feeling to reach the top three out of a possible eight places.
“We were up with the best; the two teams that beat us were very well known, so to come home with something was awesome. It was a great experience,” Christina said.
“The support and messages have been overwhelming. We want to thank everyone.”
The Australian Meat Industry Council’s (AMIC) sausage showcase event, the 2023 Sausage King National Finals, was held on February 3 and 4 at Adelaide Zoo, with results announced at the IKON Pack National Gala Awards Dinner on the Saturday evening at Adelaide Town Hall.
Butcher Bruce Mackay made the sausages, Christina and Braden transported them to South Australia on Friday, and the judges cooked them that day. The following night, Christina and Braden found out they reached third place in the traditional pork sausage category.
Braden said it was amazing to hear their name called.
“It was a really good night. It was fancy. Meeting all those other butchers and networking with everyone was really nice,” he said.
“People have been poking their heads in at the butcher at 6.30am (Monday) morning saying congratulations.”
The Sausage King process starts again in July, and Ranford’s Family Butcher will once again aim for the trifecta of winning at regionals, state and nationals. And after the weekend, they feel inspired.
“We got to try everyone’s sausages, and every one of them was really good. We were like ‘wow’ with every bite,” Christina said.
“It’s giving us ideas.”
In September, Ranford’s Family Butcher placed third in the South East region in the continental sausage category with their Bratwurst sausage.
In the same competition, their traditional pork sausage came first in the traditional Australian pork sausage category. This was repeated at a state level of the competition in November, qualifying them for the weekend’s nationals for the first time.
Christina said the sausages were judged on “presentation (uncooked and cooked), aroma, the amount of fat that comes out while cooking, texture and, most definitely, flavour”.
