Steven Cusack of Davidsons Butchers in Inverurie is now a Guinness World Record holder (subject to Guinness verification) after setting a new sausage-making world record at the Taste of Grampian food festival this weekend.
Cusack, who made 54 sausages using a Specially Selected Pork recipe mix in the 60-second time limit, beat the existing record of 44 sausages as well as his opposition for the day, David Patterson of Yorkes of Dundee, who made 43.
Carol McLaren of Quality Meat Scotland, who arranged the event, congratulated both butchers for demonstrating their skills in a very challenging environment
She commented: “The butchers had been training hard in their own premises but we were asking them to perform with equipment they were unfamiliar with in front of hundreds of spectators so it was a very challenging environment.
"While we were keen to have some fun with the record attempt and showcase the Specially Selected Pork brand, the main objective was to remind people of the traditional skills and innovation to be found in our butchers' shops around the country."
To meet the Guinness standards a team of officials acted as witnesses to the attempt including Stuart Donaldson MP, surveyor Rod Andean from Aberdeen and Northern Marts, two timekeepers from the world of sport and two independent butchers including Douglas Scott, chief executive of the Scottish Federation of Meat Traders Association.
Both butchers that took part in the world record attempt are members of the Scotch Butchers Club, a network of around 300 butcher retailers who support the Scotch Beef, Scotch Lamb and Specially Selected Pork brands.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
