The Australian Meat Industry Council’s NSW/ACT Sausage King and Best Butchers Burger Competitions continue on May 31 at Ourimbah TAFE Campus.
Independent local butchers from NSW regions send their sausage and burger creations to be judged by a panel of experienced judges made up of consumers and trade experts. The judges will be scrutinising the uncooked and cooked appearance of the sausages and burgers, and taste testing them for their flavour and texture.
Six categories of sausages will be up for judging; Traditional Australian Beef; Traditional Australian Pork; Poultry; Australian Lamb/Open Class; Continental, and Gourmet/Open Class, as well as two categories of burger; Best Beef Burger and Best Gourmet Burger. Each year brings new creative recipes from the masters who enter these esteemed events.
Presentation and professionalism are always first rate from entrants who seize this opportunity to publicise sausages and burgers as tasty and healthy main meals. The first place winners in each category in the region will proceed to the State Final being held in September. The NSW sausage and burger kings will be announced at the NSW Annual Members Dinner in October.
The state winners will then proceed to the National Sausage King Finals to be held in Perth, in February 2019, where they will compete against other state winners for Australia’s ultimate title of Sausage King and Burger King.
Source: Media release, May 24 Emily Kemp, Australian Meat Industry Council