It is the second time his recipe has won first place at the championship. He last won in 2011, after which he went on to win second at nationals.
He was runner-up at last year’s State competition.
Mr Dougoud (55), who opened Antoine’s Prime Meats on Kooyong Road two-and-a-half years ago, said he came up with the recipe on the first go and had left it unchanged ever since.
‘Don’t change something that works ” I don’t know much but I know spices,’ he said.
‘I came up with a recipe for the Australian palate; not strong but subtle and tasty.’
Competing against more than 70 butchers from across WA at the competition, Mr Dougoud said he used only the best pork without gristle in his recipe and sausages should not be something that contained just any meat.
Originally from Geneva in Switzerland, Mr Dougoud came to Australia after completing his butcher apprenticeship and has worked as the head chef at the Victoria Park Hotel and recipe developer for Jenny Craig.
However, he said his passion had always been as a butcher working with meat and serving his customers, most of whom he knows by first name and considers his friends.
‘I was always attracted to red meat, probably my carnivore instinct. I just like to see red meat, it’s almost a sensual thing,’ he said.
Mr Dougoud will now go on to compete in the Australian Meat Industry Council’s national Sausage King Competition.