Owners Kevin and Sally Gebert showed the audience how to cook different types of sausages.

Mrs Gebert said the demonstration included their signature sausage.

“It’s a beautiful chicken sausage that has been marinated for 24 hours and has chunks of cheese, butter and jalapenos,” she said.

“It’s really beautiful – it melts in your mouth.”

Mrs Gebert said the demonstration showed the crowd how easy it was to make sausages.

“The crowd was really keen and the feedback was great,” she said.

“People were really interested, which was nice because when you are passionate about something you want other people to get that passion and that feel for it.

“There was a great crowd and a really friendly vibe.

“It’s been a great experience.”

Mrs Gebert said they were playing around with different types of sausages at The Creekside Hotel.

“We do a lot of low and slow cooking and sausages are a natural fit,” she said.

“We also really like gourmet sausages with lots of favour.

“We are developing three different prototypes at the moment that will appear on our menu soon.”