Twelve years ago Brett Foley won the traditional section of the Australian Meat Industry Council Sausage King competition.

And this year the butchery followed up that initial success with a win in the poultry section for their chicken, pumpkin, feta and shallot sausages.

But Brett was quick to point out that the accolades were to go to fourth-year apprentice Jake Lumley who is the shop’s chief sausage maker.

“We knew we had a good product, so thought we would enter,” Mr Foley said.

“It is just our normal sausage, but we make sure that all the ingredients are fresh.

“And there is a secret ingredient in both.”

Butchers from the Newcastle, Hunter Valley and Central Coast regions submitted a total of 116 entries in the competition.

Judges at Hamilton TAFE used the criteria of visual appearance, flavor and texture to choose a winner from each of the three regions for each category.

The shop sells about 300 kilograms of sausages each week, with the good old traditional still remaining the most popular.

Jake Lumley said he was at the TAFE when the judging was held one year.

“I had a fair idea what they would be looking for and I knew we had good sausages,” he said.

“It was great to enter just two products and come away with a first and a third.”

Brett Foley and Lee Styles have owned the shop for 16 years and said they are “very well supported” by local residents.

“We have a good client base and very loyal customers,” Brett said.

Shop manager Adam Graham said a good store starts with the basics.

“If you can’t start with good sausages and good mince, then you may as well forget the rest,” he said.

“This is a unique little shop, it has old-world charm.

“We know virtually all our customers on a first name basis and they like that, it makes them feel special.”