This summer you can try some sausages that are a little different from what you normally spot in supermarkets, with Silver Hill Fisch specialising in making their own unique seafood sausages!
Based in the picturesque Huon Valley in Cygnet, Silver Hill Fisch was founded in 2010 by Maja Veit, who worked at various outlets around Hobart in the seafood industry.
Holding over ten years of experience in helping her parents with their Silver Hill Bratwurst stall at the Salamanca Markets and based on customer feedback, Maja created a seafood sausage which won a silver medal at the 2010 Fine Food Awards.
The seafood sausages, made "solely" from whole Tasmanian ingredients that are preservative and gluten free, then went on to win the Best New Entry at the 2011 Taste Festival.
There are currently five varieties of seafood sausages available including myrtle salmon (the original Silver Hill Fisch salmon sausage), dill ocean trout, cajun ocean trout, wasabi salmon and chilli salmon.
There is also one smoked seafood pate available, the salmon pate, perfect as a dip or as a spread on crackers.
You can try the Silver Hill Fisch seafood sausages yourself at the Taste Festival from December 28 to January 3 or the Cygnet Folk Festival from January 11 to 13.
Visit the Silver Hill Fisch website to find your nearest stockist in Tasmania.