THE humble sausage will be celebrated in all its glory when the annual National Sausage Kings competition returns to Queensland later this month.

Since 1994 the Australian Meat Industry Council has hosted the Sausage Kings competition, designed to find the best examples of bangers made by independent butchers across the nation.

The 2024 Sausage Kings national final, featuring state finals winners from six states competing for the national crowns, will be held on 23 and 24 February at Novotel Twin Waters on Queensland’s Sunshine Coast.

The winners will be announced at the IKON Packaging National Gala Awards Dinner on Saturday evening, 24 February.

Hundreds of independent butchers have already competed Australia-wide in state Sausage King competitions held throughout 2023, submitting thousands of entries across different categories with the aim of winning a state title, in order to qualify for the National crown – the ultimate sausage sizzle.

“The competition is about showcasing the creative ability and skill to make a great tasting product.” said AMIC’s general manager, retail, Stuart Fuller.

“Our independent local butchers’ ability to offer superior advice, quality product and personalized customer service has them engrained in the fabric of local communities and with the finalists coming from mixed and varied metro and regional towns far and wide throughout Australia,” he said.

“The event is always a great showcase of their exceptional products and their skilled trade ability. It provides great recognition and there is absolute pride from all, in making a quality product and knowing they are Nationally producing some of the best products in Australia,” Mr Fuller said.

Entries will compete in six divisions under the Sausage Kings competition: beef, lamb, continental, gourmet, pork and poultry. Additionally, there are two burger categories for beef and gourmet entries.

Burgers and sausages are judged and scored out of a maximum of 50 points according to presentation (both raw and cooked), texture, flavour and overall liking.

Apprentice of the Year judging

The weekend will also showcase the six best young apprentices working in independent retail butcheries across the country, who will be competing for the title of National AMIC Apprentice of the Year. The six finalists have earned the right to vie fo9r the national crown, having won state competitions held throughout last year.

The apprentices will be judged with a lamb and pork practical test, a theory exam and a mystery box challenge where the butchers will create a range or showcase value added lines using top quality Australian ingredients and proteins.

The enthusiasm, passion and drive that all of the Apprentices showed in their state events, not only those that made the final, but all who competed is a testament to the great work that is happening within a great industry and the people working in it. This year’s six apprentice finalists are:

Nick Parashakis (WA); Luke Thomas (QLD); Jayden Tindale (NSW); Courtney Byrne (TAS); Jordan Lowry (SA); and Robert McLean (VIC).

The weekend spotlights all Independent Local Butchers and the retail meat industry and butchers are encouraged to attend, network, share ideas and celebrate some great achievements.

Event partners include Meat & Livestock Australia, Australian Pork Ltd, IKON Pack, Marsh Insurance, Australian Food Super, PBSAPOS, Response Learning, Cured Compliance and NBN Co.

Sausage Kings Weekend Schedule

Friday 23 February

• Apprentice finalists to complete theory and practical exam from 9.30am.
• Welcome reception under the stars 6pm-9pm

Saturday 24 February

• Apprentice of the Year Mystery Box 10am-1pm
• Sausage King and Best Butchers’ Burger National Final Judging 10am-1pm
• IKON Pack National Gala Dinner from 7pm