Experience No.041 in Australian Traveller’s 100 Greatest Australian Gourmet Experiences In the Barossa Valley a very authentic and understated butcher shop harbours a massive foodie secret. Linke’s Central Meat Store produces and sells its own mettwurst, pepperoni and other cured meats of Europe of an astonishing quality.

Hurry, Graham’s own family isn’t following in their father’s footsteps, so this generation of sausage secrets may be the last.

It’s so good the fine providores of Hahndorf readily admit that Linke’s mettwurst is the best in the state – and that’s saying something. The centre of German settlements in Australia, there are loads of family recipes competing for pre-eminence here.

Graham Linke is the third and final Linke to produce these amazing sausages. The shop was established in Nuriootpa in 1928 and settled in it present position in 1938. But the recipes Graham uses have come from a lot further afield and from another time. His Prussian ancestors landed in South Australia in 1838, just two years after the establishment of the convict-free territory, with their own family recipe that is now sought throughout the valley.

To get your hands on their delectable sausages and other northern German cured bacon and meats, you need to call or drop in. But hurry, Graham’s own family isn’t following in their father’s footsteps, so this generation of sausage secrets may be the last.

Where: 27 Murray St, Nuriootpa SA. (08) 8562 1143.

Did you know: Mettwurst comes from the German word mett, meaning minced pork.

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