Snag royalty

By Mara Pattison-Sowden
Leanne Brook has been linking sausages since she was five years old, and along with apprentice Scott Lane, they make the best sausages in Victoria.
Seville Butcher was crowned Sausage King at a ceremony held at Melbourne’s Crown Promenade on Saturday, 9 November.
The butcher was recognised for its traditional “breakfast and barbecue” sausages that were judged on texture, size, consistency and the way they cooked up.
Mrs Brook has been running the Seville Butcher for 22 years and said the perfect sausages had to be “made with love”.
“You can’t fill them out too skinny, too thick, too long or too short,” she said.
“In the old days you were supposed to get six sausages to the pound, but you should get about 12 per kilo nowadays.”
Seville Butcher has been owned by Mrs Brook’s family for nearly 60 years.
“My grandfather worked for the man that opened it and then took it over,” she said.
“It’s our first-ever award. Mum wanted the Sausage King title but after 40 years she never got it. I did.”
For winning the competition, Mrs Brook is showing off her shiny silver trophy and certificate in store.
The national competition for the Australian Sausage King will be held in February 2011.