Paul snags top award with a helping of love
THE secret ingredients to making a perfect sausage may simply be love, spice and time.
Warana butcher Paul Rae has discovered this after more than 32 years making sausages.
It's only in the past six years, since Paul tossed out traditional sausage methods and began experimenting on his own, that he has come across the winning formula.
The Aussie Smokehouse owner's coconut lamb curry sausage won the "Sausage King" the crown in the lamb category at the state finals at the Ekka on Sunday.
Paul and co-owner Rob Glenny also cleaned up at the regional awards in June with their products winning five of the seven categories.
Now their lamb sausage will go to the national finals.
Paul said it's only been in the past four years that they started entering sausage king competitions.
"We usually win two of the seven majors given; this year we won five.
"Our kabana and leg ham also won at the Brisbane Food and Wine Festival."
But when pushed for the secret ingredient - was it a specific spice or the cut of lamb - Paul said it was
something far more universal.
"The secret ingredient is love, it is all about what you put in," he said.
"It's got to have quality ingredients."
He said for the past six years he had also been "working closely with the spices and stuff like that".
"I make sure all the spices are mixed up myself as opposed to buying it in a packet and adding it."
His personal favourite sausage was the "pork, orange, honey and blueberry".
The success of the sausage has had Aussie Smokehouse expand from Warana to include two new stores, one at Tewantin and the latest at Noosa Civic.
"Aussie Smokehouse is an up-and-coming label which we aim to distribute all over Queensland," Paul said.
He started butchering when he was only 15.
It was the increased awareness about allergies and food preservatives that inspired him to think outside the box.
"About six years ago, I was thinking about how so many people were allergic to preservatives, colours and needed food to be gluten-free," he said.
"I wanted to be able to create a sausage that had no flour, no colours, no preservatives and no phosphates.
"So I took everything out and started with a piece of meat, then I started adding the spices and flavours.
"We use the best of the meats, trimmed, and the right fats to create the perfect product."