Millin’s Free Range Butcher at Balgowlah Heights wins two gongs in the Sausage King awards

A gourmet butcher on the northern beaches who declares the “bangers are better” in his suburb has snagged a double win at the annual state Sausage King awards.

Millin's Free Range Butcher at Balgowlah Heights had two first place finishes at the annual Sausage King awards. Picture: Simon Cocksedge

“The bangers are better at Balgowlah Heights.”

That’s the catchcry from meat lovers on the northern beaches after a gourmet butcher brought home two gongs from the annual state Sausage King awards.

Millin’s Free Range Butcher in New St West won two cups at the Australian Meat Industry Council NSW finals.

It claimed the best Traditional Australian Beef Sausage as well as first place for its satay Malay chicken sausages in the poultry sausage category.

And to top it off, Millin’s grabbed two second places with its Tunisian lamb and raisin sausages in the Australian Lamb/open class sausage category.

Millin's Free Range Butcher owner Stef Millin (right) with his trophies – and the winning sausages.

Its beef, Spanish onion, carrot and parsley burgers came in second in the best butchers beef burger category.

Owner Stef Millin said he and his team had entered the competition for 12 years and had picked up a handful of state awards as well as a national title for the Best Butchers’ Beef Burger category in 2019.

Millin's Free Range Butcher at Balgowlah Heights won two first places at the awards.

“I am proud that Millin’s has done so well over the years at what’s considered to be the premier event for Australia’s independent retail butchers,” Mr Millin said.

“Our team has worked so hard to develop the recipes and flavours that are innovative and delicious and it’s a great joy to see the pay off.”

Stef said the business had a dedicated focus on sausage research and development.

“We develop trend flavours by starting with a base flavour like peanut butter, chilli flakes and coriander, for example, to turn them into something like a spice-heavy chicken satay Malay sausage.”

The winning thick traditional beef sausages from Millin's free range butcher at Balgowlah Heights. Picture: Danielle Chloe Potts

The winning Malay chicken satay sausage. Picture: Danielle Chloe Lynar

Mr Millin said the business’ long standing relationship with suppliers had been mutually beneficial, allowing it access to the “finest grass fed and grass-finished beef sourced from the Barrington Tops and Hunter Valley as well as lamb and pork from Cowra”.

“We are all about quality ingredients and supporting the Australian meat industry by working with other businesses that share the same values and qualities as us,” he said.

“Our discerning customers are smart enough to know what a good handmade sausage is and that they’re better off eating quality meat with limited fillers and binders. Whether they’re eating chicken, beef, or lamb sausages, Millin’s guarantees flavour and quality time and time again.

“We are a competitive business and even after 14 years we like to challenge ourselves to keep pushing to be the best.”