Royal sausages

Townsville Bulletin - - Inside Today - by John An­der­sen john. an­der­sen@ townsville­bul­letin. com. au Card­well soaked: Page 13

PRINCE Wil­liam will be eat­ing hor­mone-free, North Queens­land sausages made from beef raised in the moun­tain­ous wilds of the Kir­rama Range and fat­tened on im­proved pas­tures at Bingil Bay at a bar­be­cue to be held in his hon­our in Card­well on Satur­day.

The royal sausages are be­ing hand made by mas­ter s nag man­u­fac­turer a nd Card­well butcher Cal­lan Ihle and his ap­pren­tice Joel An­der­son.

The lunch-time sausage siz­zle fea­tur­ing fried onion, bread with favourite Aussie t op­pings of t omato and black sauce, and snags of dif­fer­ent hues and tex­tures, is ex­pected to at­tract a crowd of around 1000. That’s not count­ing flies, mozzies and the odd taipan driven out of the perime­ter scrub by flood­wa­ters.

Mr Ihle said he would be mak­ing about 130kg, or 2000 sausages, for the princely bar­bie.

‘‘ We’ll be do­ing pork, beef, lamb, cracked pep­per and cheese and chilli ones as well,’’ he said.

The sausages are a 100 per c e n t Nor t h Que e n s l a n d prod­uct. They have been made from beef pro­duced by Drought­mas­ter cat­tle that were orig­i­nally bred t o han­dle the harsh and var­ied con­di­tions of north­ern Aust r a l i a . T h e c a t t l e f r o m which the snags were made were bred on the Blen­ner­has­sett f am­ily’s Goshen Sta­tion high up in the wilds of the Kir­rama Range, in­land from Card­well.

When they reach a cer­tain age the cat­tle are then taken down to the fam­ily’s fat­ten­ing de­pot at Bingil Bay near Mis­sion Beach where they are grown out and slaugh­tered and then mar­keted un­der t he award win­ning Bingil Bay Beef la­bel.

ROYAL FEAST: Butch­ers Joel An­der­son and Cal­lan Ihle have made top qual­ity, hand-made sausages for Prince Wil­liam

Mr Ihle buys Bingil Bay Beef for his butcher shop and makes sausages from the trim­mings.

‘‘ These sausages are a true North Queens­land prod­uct,’’ he said.

One woman left to worry about the lo­gis­tics of the prince’s bar­be­cue is Cardw e l l L i o n s s e c r e t a r y Caro­line Dyer. She has no idea how many peo­ple will be com­ing on Satur­day, but is bank­ing on about 1000.

She said mar­quees would be set up out­side the Lions Den at the sports ground. She thinks the prince’s he­li­copter will land on the oval and he will be able to walk straight across to where the crowd is gath­ered.

Max Pitt, a wag from Mur­ray Up­per near Card­well, ad­vised that Prince Wil­liam s hould be s i t t i ng down when he eats his Card­well sausages.

‘‘ Mate, they taste so bloody good, you might just faint and fall over if you’re stand­ing up,’’ he reck­oned.

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