Sausage King Competition

Sausage King Competitions

The National Sausage King competition is held annually and is generally open to AMIC members only. It is co-ordinated and run by AMIC for the benefit of members. It brings butchers from different regions together allowing them to show off what they do best.

The competition starts off at a regional level in New South Wales, Queensland, Victoria, South Australia and Tasmania before moving to the state finals and then the national final. Western Australia competes at a state level only before moving onto the national finals. The various levels of the competition gives winners, finalists and place-getters more opportunities to promote their business and gain extra sales.

Read the full story regarding the 2008 National Sausage King Competition which took place at Darling Harbour, Sydney.

Benefits of Entering

Promotion of business - sell more sausages and increase store traffic
Benefit from publicity generated by the event
A marketing kit is available to assist with business promotion
State Winners and place getters are presented with awards at the annual Awards Night Dinners
Win a prestigious award if successful in becoming the National Sausage King

Aims

To promote sausages as a tasty and healthy meat product to consumers
To increase consumer knowledge of sausage varieties, taste, composition and recipe ideas
To promote AMIC Independent Local Butchers
To enhance pride and skill amongst AMIC Independent Local Butchers
To further capitalise on the popularity of sausages and increase sales and profit from them

Categories

There are four categories to compete in and this increases your chance of winning an award in at least one category.

Traditional Australian - Sausages entered in this category must be made of beef and/or lamb and/or pork, plus meal (optional) spices and/or flavourings and water. They must not contain any additional ingredients such as tomato.
Pork - 100% Pork sausage. Only additives allowable are spices and/or flavourings.
Continental - Entries include bratwurst, Italian traditional and other continental type sausages.
Gourmet/Open Class - Entries may be made of mixed species and can be highly flavoured. This category encourages innovation.

Entries must be commercially available from the person/company entering the competition.

Judges' Criteria

Visual Appearance - Cooked and Uncooked
Palatability - Aroma, Texture and Flavour

AMIC thanks the support and participation of all our sponsors, particularly our platinium sponsors.