Retail Competitions
AMIC Retail Competitions
Sausage King and Best Butchers Burger Competition!
AMIC’s Sausage King and Best Butchers Burger Competition is back for 2025. Nationally regarded as the best sausage and burger competition for Independent Local Butchers, entries can be submitted online at amic.awardsplatform.com
Schedule of Events
WA Wednesday June 18
VIC Monday June 30
SA Wednesday July 23
QLD Friday August 22
NSW Wednesday 17 September
TAS Friday 19 September
NT Friday 26 September
Hints and Tips for a Successful Sausage King
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!
Category Listings
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 Butchers 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 Butchers 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.
