WHERE can you find the best snags in SA? Right here in Naracoorte.
Local butcher Tender Cuts has taken out two wins in the Australian Meat Industry Council "Sausage King" State finals.
Their barbecue butcher sausage in the "traditional Australian" category and their lamb, fetta and spinach in the "lamb open" were judged to have the best visual appearance, aroma, texture and flavour by a panel of industry experts.
Furthermore, their pork casalinga sausage came second in the "pork" category and their chicken, spinach and pine nut came third in the "poultry".
Owner Shaun Watson said he could not be any more proud of the result.
"To get a place in one (of the categories) would have been great but to get in all four, it's just fantastic," he said.
"There are a lot of well respected businesses and companies who enter in this competition from food regions like the Barossa Valley so this result was just excellent.
"It's really rewarding, not just for me individually but for everyone in the business."
The results were announced at a formal dinner with about 250 guests at the Hotel Grand Chancellor in Adelaide on Saturday night.
"I was pretty shocked on the night," Mr Watson said.
"This year was by far the best result we've ever had...to walk out with an armful of trophies...it was just great.
"It really motivates you to keep doing better."
In 2013 Tender Cuts came third with one sausage in the State finals.
"We very slightly tweaked a couple of things with our sausages this year, which we won't do anymore because it's obviously working," he said.
"We put a lot of time into getting it right."
The four sausage varieties were first entered into the regional leg of the competition earlier in 2014.
Each won their respective categories and went on to compete in the State finals which resulted in the two wins and two placings.
The "traditional Australian" and "lamb open" entries will now be judged in the national finals which are set to be held in February 2015.
The "Sausage King" competition brings butchers from different regions together allowing them to show off what they do best.
It aims to promote sausages as a tasty and healthy meat product to consumers and increase customer knowledge of sausage varieties, taste, composition and recipe ideas.
There are six categories of sausage all up and each are judged by a panel including chefs, butcher technicians and lecturers.
SA's champion sausages are available at 27 Ormerod Street, next to the post office, Pinkerton Rd and The Veg Shed.