FOOD FOR THOUGHT: Judges look over last year's delicious entries in the Sausage King competition.
Independent butchers from across the western region will flock to TAFE Western Orange College on Thursday morning attempting to become this year’s sausage king.
Australian Meat Industry Council (AMIC) butchers will showcase their goods in the annual Sausage King and Best Butchers Burger Competitions, with a place in the NSW final up for grabs.
Orange College Head Teacher of Tourism and Hospitality Lesley Smith said it was a huge thrill for TAFE Western to host the event every year and she was looking forward to seeing some new and inventive products.
“This competition is a great way to highlight the importance of TAFE Western as a quality food producing area,” she said.
“It’s also great for the students to get involved and witness some of the best butchers in the region produce some really fascinating creations.”
AMIC’s Richard Taylor said there would be six categories of sausages up for judging: Traditional Australian; Traditional Australian Pork; Poultry; Australian Lamb/Open Class; Continental and Gourmet/Open Class, as well as an array of burgers made from beef, pork, lamb and poultry.
The experienced judges made up of trade experts will closely scrutinise the uncooked and cooked appearance of the sausages and burgers and taste test them for flavour and texture.
“The Sausage King and Best Butchers Burgers Competitions highlight the high quality products that independent butchers can produce for their customers,” Mr Taylor said.
“They have the chance to showcase their entries across regional heats, a state final and then a national competition.
“Gone are the days of the humble sausage - Sausages can now be a complete meal solution.”
Thursday’s Sausage King and Best Butchers Burger Competition will begin at 9am and run through to 11am at TAFE Western’s March Street College.