It’s sometimes said that “no-one wants to see how the sausage is made” but that depends on the sausage.

Recently a round of the The Australian Meat Industry Council’s Sausage King, Best Butchers Burger and Smallgoods Competition was held in Brisbane’s north west.

Chad Horner from Narangba Select Meats cleaned up and now heads to the state finals at the Ekka.

He tells Mark the secret to his success is a 50 year old family recipe.

Download this podcast here