Earlier in the month he was placed equal third in the gourmet/open class of the NSW/ACT Sausage King regional heat held in Grafton.

His double smokey and cheese flavoured sausage caught the judges’ eye and taste buds, and his traditional banger also received a highly commended certificate.

“This is the first time I have entered as I thought it was worth having a go,” Shane said.

“We have only been in business here for eight months so I am pretty pleased.

“It is really having pride in your own workmanship.”

Shane was originally apprenticed to Ken Russell at the butcher shop in Cowper Street he now owns.

“He taught me how to make a good sausage and that is something that stays with you.

“It (winning) could have been better but then again it could have been a lot worse and I didn’t get anything.”

Shane entered three different flavours - herb and garlic, traditional, and double smokey and cheese.

The sausages were checked, cooked and tasted by the judging panel from the Australian Meat Industry Council.