By Bridget Brady
THE Aussie classic just got more ocker.
The owner of Pearcedale Village Meats, Shayne Robinson, has created a cheese and Vegemite flavoured sausage. And it’s proven to be a popular creation- becoming the number one selling snag at the business.
“We sell about 30 to 40 kilos a week,” he said.“People have a laugh. They think I’m joking.”
Mr Robinson said the most delicate aspect of the sausage was perfecting the Vegemite ratio, which he said did not take him long.
“We managed to crack it and got it right.”
Mr Robinson said customers around Pearcedale had embrace the specialty snag.
“People have had to try it out of curiosity, and it’s just all word of mouth now. I was actually shocked how it took off.
“Young ones love it. They are the best testers. If the kid won’t eat a sausage there is something wrong with it.”
And it seems Mr Robinson is not the only one being a little inventive, with one of his customers using the sausage meat to make cheese and Vegemite sausage rolls.
Mr Robinson decided to experiment with the recipe after a customer told him her old butcher used to make a cheese and Vegemite sausage.
Mr Robinson said another key to the sausage was using a special, high melt cheese that doesn’t ooze everywhere.
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