Butcher wins first prize at Ekka

Carey Brothers Paul Carey holds the trophy for his winning pork sausages, with Sam Dight and Steve Carey.
Carey Brothers Paul Carey holds the trophy for his winning pork sausages, with Sam Dight and Steve Carey. Emma Channon

PAUL Carey of Carey Brothers isn’t telling porkies when he says he can make a decent pork sausage.

The Warwick butcher has won the state title for his pepper cheese kabana pork sausages, having been awarded first prize at the Ekka at the weekend.

Mr Carey said winning such a competition was one of the highlights of his career.

“We’ve entered plenty of times before, but we’ve never won,” he said.

“It’s great to finally win – the Ekka is a big event, highly competitive and very professionally run.”

Even getting to the Ekka was an achievement in itself, with the butcher having to first win the pork category in his local area, the outback region.

Mr Carey said of the seven regions, the outback region was the toughest to compete in, as it is home to such a number of large butchers.

When the sausages were put to the test, the judges rated them on a number of factors.

“The sausages are judged visually first.

"You’ve got to present them nicely and they have to be evenly cut and shaped,” Mr Carey said.

“Then they get a sausage and cut it open to judge the texture.

"Some people smell and judge the aroma.”

Last comes the best bit, where the judges cook and taste the product.

If the sausages “cook out”, they’re deemed too fatty.

The secret to his win, Mr Carey said, was good, fresh ingredients and trim.

Carey Brothers Butchers also won two second prizes, for their sliced bacon and leg ham on the bone.

The pork sausages will now be judged at the national titles.

Topics:  butcher ekka warwick

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