Prahran Market Sizzlefest to decide who makes the best sausages
Should you prick your sausages? How do you cook the perfect steak? What keeps grilled octopus tender? These questions and more will be answered at Prahran Market’s ultimate celebration of the summer barbie. Here’s what’s on the menu.
Inner South
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A lot of love and a little bit of fat is the secret to cooking the perfect snag, says butcher Gary McBean.
“You need to keep your eye on them and be prepared to take some time when you’re cooking sausages on the barbecue,” Mr McBean said.
“Use a medium heat and turn them often.
“And if they split or you feel the need to prick them, then they have too much fat. You want a sausage that has 15-20 per cent fat to get the best result.”
Mr McBean’s sausages are among 10 varieties featuring at Prahran Market’s annual Sausage Tasting Competition on Sunday, February 2.
The event challenges the butchers and poulterers of Bracher Arcade to present their best snags for a blind tasting.
A public vote decides the winner.
Tastings are usually free but this year the market is asking people to make a gold coin donation for the Victorian Bushfire Appeal.
The cause is one traders and market visitors are passionate about. An impressive $6868 was raised at an event held at the market last weekend.
Mr McBean wasn’t able to reveal which of his sausages he would be entering on the day.
But he did say his beef and Guinness was the most popular at Gary’s Meats.
“Our new sausage – a French Toulouse pork sausage – is close behind,” he said.
The sausage competition is part of the market’s Sizzlefest which showcases the summer barbecue.
Prahran Market marketing manager Stefanie Mullin said Sizzlefest included “grill-spiration from across the market”.
“There’ll be tastes and dishes to buy including meat, seafood and meat-free,” she said.
Some of the dishes on offer will include a prawn and scallop skewers and grilled octopus from Prahran Seafood.
Fishmonger Anna Samiotis said the octopus dish was her specialty.
“I cook it Greek style – chargrilled on the barbecue and then marinated in olive oil, lemon, garlic and oregano,” she said.
“The trick is to marinate it after it’s cooked so it doesn’t get tough. It’s so simple and tastes amazing.”
Hagen’s Organics will showcase their meat including the simple steak.
Butcher Oliver Hagen said his best tip for cooking the perfect steak on the barbecue was to use a meat thermometer.
“That way you know it’s spot on every time,” he said.
Choosing the right cut of beef was also important, he said.
“I would never put an eye fillet straight onto a barbecue,” he said.
“It’s too lean and will dry out.
“A T-bone is a better cut. It’s thicker and has a nice line of fat to keep the meat moist and tender.”
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Market Lane’s Mushroom Burger with onion, herb butter, chipotle mayo and parmesan will cater for plant-based diets and Brodriggy Brewing Company will demonstrate how to make the perfect Cauliflower steak.
Other cooking demonstrations will include a grilled watermelon and mint salad workshop for the kids run by Toby Pittock and a Burn City Smokers session on preparing meat for smoking.
Sizzlefest runs from 11am-3pm at Prahran Market on Sunday, February 3.
Entry is free.
Details: prahranmarket.com.au