VICTORIAN gourmet snag champion Andrew Murdoch has his heart set on creating the best gourmet sausage in Australia.
Mr Murdoch recently took the title of Victorian Gourmet Sausage King with one of his refined specialties, a pork, pumpkin and pine nut sausage.
"It's an old-fashioned process, all hand-done. We use fresh ingredients in a lamb casing," he said.
With more than two decades' experience under his belt as a butcher, he has been creating sausages in Ducky's Murdoch Rd Butchery in Wangaratta for eight years.
"In gourmet, we make about 20 different varieties of sausage and we always try to do something new for customers," he said.
The Wangaratta butcher also took home the third prize in the traditional Australian category with his Boggy Creek Bangers.
"It's a lamb and beef sausage with a few herbs thrown in. It's one of our most popular," he said.
Mr Murdoch will compete for the national Sausage King crown in Perth.
"If all goes well, we can take out the crown and be best gourmet sausage in Australia," he said.
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