AMIC's Sausage King &

Best Butchers Burger Competition


2017 Outback Heat to be held at Felton Food Festival

The Sausage King and Best Butcher's Burger competition is held annually. It is co-ordinated and run by AMIC for the benefit of members. It brings butchers from different regions together allowing them to show off what they do best. 

The competition starts off at a regional level in New South Wales, Queensland, Victoria, South Australia, Tasmania and Western Australia before moving to the state finals and then the national final.  The various levels of the competition gives winners, finalists and place-getters more opportunities to promote their business and gain extra sales. 

Categories

Traditional Australian Beef - 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.

Traditional Australian Pork - Sausages entered in this category must be made of pork plus meal (optional) spices 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.

Poultry – Sausages must 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, tomato, apple, cheese are permitted.

Australian Lamb/Open Class - Sausage entries 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.

Continental - Sausage entries 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 eg. Italian pork with spices and garlic.

Gourmet/Open Class - Sausage entries may be made of beef and/or lamb and/or pork and/or game meats and can be highly flavoured and spiced eg. Pork with apple or Beef with red wine and mushrooms. Additives such as corn, tomato, apple, cheese are permitted. This category encourages innovation.

Best Butcher's Beef Burger - Burgers entered into 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 within the mix.  Entries may have crumbed coatings but cannot have external wrappings such as bacon, pastry, fruit or vegetable.

Best Butcher's Gourmet/Open Class - 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 within the mix.  Entries may have crumbed coatings but cannot have external wrappings such as bacon, pastry, fruit or vegetable.

Judges' Criteria

Visual Appearance Uncooked - Entries will be judged in the pack, uncooked
Visual Appearance Cooked - Cooked

Texture - is achieved when the meat ingredients, spices, herbs and liquid are combined evenly through the sausage
Flavour - product taste tested

To be a Best Butchers Burger and Sausage King Winner or place getter is most prestigious and brings invaluable publicity to the winning butcher.

For further information:

Website: http://www.amic.org.au/content_common/pg-queensland-news-events.seo
Facebook: https://www.facebook.com/AMICQLD/

For entry forms, contact the Qld Office direct on Ph: 07 3352 4600 or email krugendyke@amic.org.au