Brothers hope to snag a win

SCHULTE brothers Peter and Paul are thrilled their father's famous snags have put them on a journey towards winning the nation's top sausage title.

The brothers, who own and operate Schulte's Meat Tavern at Plainland, are first time entrants in the Sausage King competition and took out first place in the Traditional Australian section at the state finals held in June last year.

Next Saturday the Schulte brothers will fly to Adelaide to compete in the national final against 26 other entrants and hopefully bring home the title of Australia's best sausage.

Paul Schulte said the third generation business had been making the same sausages with their late-father's traditional beef sausage recipe since he started the business more than 50 years ago.

“The best part for Peter and I and our mum is that we are using the same recipe that dad used when he started the business,” Mr Schulte said.

He said he and his brother never thought twice about changing the recipe.

“When you're on to a good thing, why go and change it,” he said.

Sausage King competition organiser, Australian Meat Industry Council CEO Kevin Cottrill, said butchers took the competition seriously and could get quite aggressive during the final stages of judging.

“This is understandable given the increase in sales that result from a win,” Mr Cottrill said.

But despite the sales incentive, winning title of the Sausage King has become a family tradition for some businesses, which lay their family honour on the line.

Mr Cottrill said the competition had revolutionised the sausage in Australia, taking it from a mystery bag of unknown content to a high-quality gourmet meal.

Sales have risen accordingly with 62,400 kilometres of sausages sold each year.

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