Mathie's Meat Shoppe second place in gourmet/open class

Jason Mathie of Mathie's Meat Shoppe with the national runner-up gourmet/open sausage - beef and blue cheese flavour.
Jason Mathie of Mathie's Meat Shoppe with the national runner-up gourmet/open sausage - beef and blue cheese flavour.

For the past eight years Jason Mathie has entered his products into the Sausage King Competition and this year saw his beef and blue cheese sausage take national second place. 

It had won the state competition – in the gourmet/open class – qualifying it for the national competition.  

Held at the weekend, Saturday, February 10, Mr Mathie’s beef and blue cheese sausage went head to head with the best of Australia’s gourmet/open style. 

Mr Mathie said the idea for the beef and blue cheese sausage came from a trip to New Zealand the Christmas before last. 

“It did really well over there (in New Zealand),” Mr Mathie said. 

Locally grown beef, from Neil Bridger in Clare, paired with a blue cheese purchased at the Central Markets has created a strong-flavoured product. 

“It’s a gourmet sausage that if you love blue cheese you will fall in love with it,” he said. 

The strong blue cheese can be smelt from the raw product, while the cooked product offers another powerful taste. 

At the same competition, Mr Mathie’s lamb product was also judged – it won at state level. 

“In the eight years we have won four national titles and runners up in that time.” 

Mathie’s Meat Shoppe has also been inducted into the National Sausage King Hall of Fame. 

Mr Mathie believed entering the competition, and being successful, had helped to put Clare on the map for a different reason to wine. 

“It’s put Clare on the map in a sense that it’s not always about wine. We want something that’s a point of interest, and that’s ours,” he said. 

Entering eight years ago for a joke, Mr Mathie was pleased with the awards the business had received during that time.