Sausage King & Best Butcher’s Burger Competition
2026 Sausage King & Best Butcher’s Burger Competition
Since 1994, AMIC Sausage King and Best Butchers Competition has been our premier Retail event. We are proud to host the competition showcasing your ability and skills to make a great tasting exceptional products and your highly skilled trade ability.
The Sausage King and Best Butcher’s Burger Awards are a mark of excellence that is increasingly recognised and valued by not only your peers in the industry, but by your customers.
How Entries Are Judged
For 2026 Regional recognition and State 1st, 2nd and 3rd Awards have been removed and replaced with Medals awarded across a points range of 25-100.
- Gold Medal Awarded 91-100 points
- Silver Medal Awarded 87.5 – 81.25 points
- Bronze Medal Awarded 80-70 points.
Entries will be judged against four criteria and scored either a 1, 2, 3 or 4. Each criteria are further weighted differently to determine the overall score out of 100.
The four criteria for scoring are; Workmanship, Post cooking, Texture and consistency, Flavour and Aroma. View the drop downs for more information on the scoring criteria.
Workmanship
Does the product have a fresh external appearance? Does the product have good even colour & bloom? Does the product have pleasant aroma? Sausages tied off / linked evenly? Is the product well filled throughout? Not Overfilled or underfilled. Shape uniform and not distorted, pack presentation consistency.
Score set out of a total of 25 weighted points.
| 1 | Represents a below industry standard product | (6.25 points) |
| 2 | Represents an average industry standard product | (12.5 points) |
| 3 | Represents an above industry standard product | (18.75 points) |
| 4 | Represents an excellently crafted, world standard product | (25 points) |
Post-Cooking
After cooking, does the product have good Texture? Has the shape held and not distorted? Considering the cooking of the product, has there been more than is appropriate, splitting or shrinkage taken place?
Score set out of a total of 20 weighted points.
| 1 | Represents a below industry standard product | (5 points) |
| 2 | Represents an average industry standard product | (10 points) |
| 3 | Represents an above industry standard product | (15 points) |
| 4 | Represents an excellently crafted, world standard product | (20 points) |
Texture & Consistency
Is achieved when the meat ingredients, spices, herbs and liquid are combined evenly through the product to achieve a firm but smooth and extremely palatable product. Just the right amount of fat to protein mix, not too greasy, but just right with a good mouth feel. Product free from air pockets.
Score set out of a total of 25 weighted points.
| 1 | Represents a below industry standard product | (6.25 points) |
| 2 | Represents an average industry standard product | (12.5 points) |
| 3 | Represents an above industry standard product | (18.75 points) |
| 4 | Represents an excellently crafted, world standard product | (25 points) |
Flavour & Aroma
Is seasoning appropriate? Is the flavouring appealing, and true to specified description? Do flavour combinations work well on the palate? Is the aroma appealing and true to description? Is the overall taste true to description with the specified protein being the dominant flavour?
Score set out of a total of 30 weighted points.
| 1 | Represents a below industry standard product | (7.5 points) |
| 2 | Represents an average industry standard product | (15 points) |
| 3 | Represents an above industry standard product | (22.5 points) |
| 4 | Represents an excellently crafted, world standard product | (30 points) |
The weighting within each criteria determine a final score within a range of 25-100.
The highest point score within each category will receive a (best in class /category state champion award) and the product eligible for entry at the Nationals being held in 2027.
Hints & Tips
Sausages:
- Try to make your sausages at least a couple of days prior to judging. The judges will consider the cooking performance as part of the process. Fresh sausages (1-2 days) tend to exit the skin at either end.
- For hog casings, skin selection is important. Ensure you use a clean skin free of whisker or pluck. This will improve visual appearance.
- Try not to use fresh bacon or cured products. At times the salt and or cure content can affect the colour of the sausage.
- Blending is important. Out of the 5 or 6 sausages on the tray, the judges will typically only try one. Your ingredients must be distributed over the whole batch.
- Watch sugar levels. Whilst honey and certain sweet ingredients certainly add body and taste, even when cooked on low heat, too much will leave the outside blackened. Always test your competition sausages for cooking performance and taste before any competition.
Burgers:
- The most common mistake made with burgers are using ingredients that melt out. If you are using cheeses, try not to us chunks. Generally the cheese will melt leaving a void in the burger affecting its appearance.
- Again, always trial cook your competition batch before submitting.
Just remember, most times the sausage or burger you least expect to win will perform the best. If you customers like them, so will the judges. And finally, get your apprentices, counter staff, and your customers involved in the process. It will not only work in the comp, it will also improve your business. Good Luck!
2026 Competitions
South Australia
9-10 July
Venue: MBL Showroom
Western Australia
20-21 August
Venue: South Metro TAFE, Bentley
Northern Territory
24 September
Venue: Charles Darwin University
Queensland
12-15 August
Venue: The Rockhampton Showgrounds
New South Wales
Date: TBC
Venue: TBC
Victoria
Date: TBC
Venue: TBC
Tasmania
Date: TBC
Venue: TBC
.
Entry Categories
Traditional Australian Beef Sausage
Sausages entered in this category must be made of beef, plus meal (optional) spices and water. They must not contain any additional ingredients such as tomato, etc. Max 1 Entry
Traditional Australian Pork Sausage
Sausages entered in this category must be made of pork plus meal (optional) spices and/or flavourings and water. They must not contain any additional ingredients such as tomato, etc. Entries must not include bratwurst, Italian traditional and other continental type sausages. Max 1 Entry
Poultry Sausage
Sausages entered in this category can be made of poultry products and can be highly flavoured and may contain additives e.g., Turkey with onion and fresh sage. Additives such as corn, apple, tomato, cheese are permitted. Max 2 Entries
Australian Lamb/Open Class Sausage
Sausages entered in this category must be made of lamb and can be highly flavoured and may contain additives e.g., Lamb with rosemary and sundried tomato. Additives such as corn, tomato, apple, cheese are permitted. Max 2 Entries
Continental Sausage
Sausages entered in this category include Bratwurst, Italian traditional, Chorizos and other continental type sausages. They can be made of beef and/or lamb and/or pork and can be highly flavoured and spiced e.g., Italian pork with spices and garlic. They can also be skinless. Max 3 Entries
Gourmet/Open Class Sausage
Sausages entered in this category can be made of, beef and/or lamb and/or pork and/or game meats and can be highly flavoured, e.g., Pork with apple or Beef with red wine and mushrooms. Additives such as corn, tomato, apple, cheese are permitted. Max 3 Entries
Best Butcher's Beef Burger
Burgers entered in this category must be made of beef. There is no restriction on the additives that can be added to the burger. Any additives must be evenly distributed with the mix. Entries may have crumbed coatings but cannot have external wrappings such as bacon, pastry, fruit, or vegetables. Max 2 Entry
Best Butcher's Lamb Burger
Burgers entered in this category must be made of lamb. There is no restriction on the additives that can be added to the burger. Any additives must be evenly distributed with the mix. Entries may have crumbed coatings but cannot have external wrappings such as bacon, pastry, fruit, or vegetables. Max 2 Entry
Best Butchers Gourmet/Open Class Burger
This is an open species category; you may enter any typical gourmet burger that you produce and sell. There is no restriction on the additives that can be added to the burger. Any additives must be evenly distributed with the mix. Entries may have crumbed coatings but cannot have external wrappings such as bacon, pastry, fruit or vegetables. Max 2 Entries
Ready to Eat Pastry Products (SA and WA only)
Pies, Pasties, Sausage Rolls. Products MUST BE COOKED READY TO RE-HEAT. Uncooked products will not be eligible. Meat Species can include, Beef, Lamb, Pork and/or Chicken There is no restriction on the additives that can be added to the product. Any additives must be evenly distributed with the mix. Pastry Products must be able to be reheated to a minimum temperature of 65 Degrees in accordance with food safety guidelines and to ensure safe judging.