They have been in high demand throughout the Riverina with inquiries from as far away as South Australia.

Howlong Butchers owner Troy Cooper said he was blown away by the response to his Original Bundy Rum Beef Sausages.

He said he sold 150 kilograms in one week when he offered them earlier this month.

“I made them five times during that week," he said.

“It was a huge response for flavoured snags!”

Mr Cooper said social media allowed him to reach more than 120,000 people.

“A lot of people came over from Deniliquin to pick some up,” Mr Cooper said.

“I’ve had another order from Echuca for 6 kilograms since; someone is driving over to pick them up this weekend.

“A couple of butchers in South Australia and Victoria rang because they wanted the recipe for them.”

Mr Cooper started making his “Boozey Bangers” about three months ago.

His weekly offerings have included Smokey Canadian Club Beef, Bundy Red with Chilli, Beef and Jack Daniels and Beef Wild Turkey with Chilli.

He said the red rum was the second most popular followed by an Irish Whiskey version.

“I’ve been toying around with it for a little bit; I’ve got the right recipe now,” he said.

Having worked at Howlong Butchers for almost two decades, Mr Cooper bought the business three years ago.

This week’s Boozey Banger is Chambers Rutherglen Muscat and Cracked Pepper Lamb.