The Australian Meat Industry Council is gearing up for the 14th annual National Sausage King Competition, to be held on Saturday, February 4, at Melbourne’s Showtime Events venue at South Wharf.
Butchers from all across Australia will descend on Melbourne, to compete for the Top Snag Award in six categories, vying for honours as Australia’s best snag makers!
Local butcher, Greg Carey from Carey Bros Butchers in Warwick, will be competing after winning the Queensland State Final in the Traditional Australian Pork category.
The high-profile competition will be judged throughout Saturday, February 4, with awards presented at an invitation only gala dinner in the ballroom at Melbourne’s Showtime Events that evening.
The National Sausage King Competition will be contested by 30 of the nation’s top sausage makers who will do battle to win the culinary honour of producing the nation’s best sausage and be declared Australia’s Sausage King in the following categories: Traditional Australian; Australian Lamb/Open Class; Traditional Australian Pork; Poultry; Continental; and Gourmet/Open Class.
Sausages in the competition are judged on visual appeal, flavour and texture across the six categories.
According to chief executive of the Australian Meat Industry Council Kevin Cottrill: “The Australian National Sausage King Competition is a ‘one of a kind’ and has gained such momentum and strength over the years that butchers and consumers alike have embraced it wholeheartedly. This competition represents the values and passions of small business owners from all over Australia, who put in a great deal of time and effort to be recognised as the best in their profession.”
Mr Cottrill said the national sausage competition aims to recognise, develop and promote innovation and quality.
Butchers take the competition
very seriously, with sausage makers involved in up to 100 heats, before culminating in representing their State at the national finals.
The competition wouldn’t be possible without the generous sponsorship and support of the following organisations: Meat & Livestock Australia; Bunzl Food Processor Supplies; Australian Pork; Corona Manufacturing; AMIST Super; Wedderburn; Rosella Foods; Devro; South West TAFE and William Angliss Institute.
The Australian Meat Industry Council is gearing up for the 14th annual National Sausage King Competition, to be held on Saturday, February 4, at Melbourne’s Showtime Events venue at South Wharf.Butchers from all across Australia will descend on Melbourne, to compete for the Top Snag Award in six categories, vying for honours as Australia’s best snag makers!Local butcher, Greg Carey from Carey Bros Butchers in Warwick, will be competing after winning the Queensland State Final in the Traditional Australian Pork category.The high-profile competition will be judged throughout Saturday, February 4, with awards presented at an invitation only gala dinner in the ballroom at Melbourne’s Showtime Events that evening. The National Sausage King Competition will be contested by 30 of the nation’s top sausage makers who will do battle to win the culinary honour of producing the nation’s best sausage and be declared Australia’s Sausage King in the following categories: Traditional Australian; Australian Lamb/Open Class; Traditional Australian Pork; Poultry; Continental; and Gourmet/Open Class.Sausages in
the competition are judged on visual appeal, flavour and texture across the six categories. According to chief executive of the Australian Meat Industry Council Kevin Cottrill: “The Australian National Sausage King Competition is a ‘one of a kind’ and has gained such momentum and strength over the years that butchers and consumers alike have embraced it wholeheartedly. This competition represents the values and passions of small business owners from all over Australia, who put in a great deal of time and effort to be recognised as the best in their profession.” Mr Cottrill said the national sausage competition aims to recognise, develop and promote innovation and quality. Butchers take the competition very seriously, with sausage makers involved in up to 100 heats, before culminating in representing their State at the national finals.The competition wouldn’t be possible without the generous sponsorship and support of the following organisations: Meat & Livestock Australia; Bunzl Food Processor Supplies; Australian Pork; Corona Manufacturing; AMIST Super; Wedderburn; Rosella Foods; Devro; South West TAFE and William Angliss Institute.
