The stage is set for a sizzling showdown as Australia’s best butchers prepare to battle it out for the prestigious titles of 2019 National Sausage King.
After winning their way through regional and state rounds, 48 finalists from around the country will be hoping to snag victory in the Grand Final cook off in Fremantle, WA on Saturday, 16th February 2019.
The annual event will be contested across six categories: Traditional Australian Beef, Traditional Australian Pork, Poultry, Australian Lamb, Continental and Gourmet where butchers have free creative licence.
In 2019, this has led to culinary creations with mouth-watering ingredients like Canadian maple and smokey bacon as well as more unusual combinations like wallaby, tomato and jalapeno.
Judges will score both raw and cooked sausages, grading them for flavour and texture as well as shrinkage, splitting and crinkling.
Contestants must also ensure that their sausages meet Australian Food Standards Code by containing at least 50 percent fat free meat.
Organised by the Australian Meat Industry Council (AMIC) the competition attracts huge interest from the nation’s 3200 independent butchers and is widely regarded as the meat industry’s premier event.
“Every year we are amazed at the interest we receive from butchers across Australia from country towns to capital cities,” said AMIC Chief Executive, Patrick Hutchinson.
“It’s an event that just gets bigger and shows that butchers still play an important role.”
And the statistics prove it: each year, Australians spend $660 million on about 94 million kilograms of sausages and despite the growing popularity of gourmet varieties, the traditional beef banger remains the most popular.
Along with a new National Sausage King, the Best Butcher’s Burger will be awarded in beef and gourmet categories where again, imaginations have run wild with entries including taco beef and sweetcorn and an adventurous lemongrass burger in shredded coconut.
“Innovation really has been the key for butchers as they continue to evolve and develop their offering to meet the demands of customers who are often keen to try new and exotic pairings while also enjoying the traditional range,” said Mr. Hutchinson.
And emerging talent will be recognized too with young finalists from each state being put through some grueling challenges in their bid to become National Apprentice of the Year.
Source: Australian Meat Industry Council