Super sausages and the best burgers put to the test

Australia’s best sausages and burgers will be showcased at Launceston’s Country Club today with several Tasmanians vying to take out national titles during the Australian Meat Industry Council’s (AMIC) Retail National Competition Weekend.

The National Competition Weekend is the culmination of months of state competition in the Sausage King, Best Butchers Burger and Apprentice of the Year Program. The final judging and gala dinner will be held tonight.

In the Apprentice of the Year competition, Tasmania will be represented by first-year apprentice Oscar Campbell of Vermeys Quality Meats in Sandy Bay, who said the best thing about being a butcher is “being able to help people get the quality products that they want, made to their individual liking”.

The national competition includes a practical challenge, breaking down a lamb and pork carcase, a theory exam and a mystery box - where the apprentice butchers are challenged to create a range or showcase value added products, using top quality local ingredients and proteins.

This year’s National AMIC Apprentice of the Year winner will receive $1,000 in prize money and an all-expense paid trip to Paris to where they will join a study tour and attend the World Butchers Challenge.

National Sausage King and Best Butchers Burger

Hundreds of independent butchers competed Australia-wide in state Sausage King and Best Butchers Burger competitions throughout 2024, submitting thousands of entries across different categories, with the aim of being crowned National Champions in the ultimate cook off.

AMIC’s General Manager Retail Business Stuart Fuller said to be a Sausage King or Best Butchers Burger Winner or placegetter is most prestigious.

“AMIC is proud to stage this annual competition on behalf of our retail members as it rewards them for their outstanding work while also delighting the public with a range of well-made, flavoursome sausages and burgers.”

The national final comprises six sausage categories and three burger categories:

• Traditional Australian Beef Sausage: the original from day one, proudly presented by MLA
• Traditional Australian Pork Sausage: the sister sausage to beef which has been around since early days, proudly presented by MINTRAC
• Poultry Sausage: introduced almost 20 years ago to recognise the volume of chicken and other poultry we consume, proudly presented by Australian Food Super
• Australian Lamb/Open Class Sausage: a category introduced in 2009 recognising the high volume of lamb used in sausages and unique flavour variations, proudly presented by MLA
• Continental Sausage: this category includes sausages such as the Bratwurst and Chorizo, proudly presented by Cured Compliance
• Gourmet/Open Class Sausage: a diverse category giving free rein to butchers to be very creative, proudly presented by iKON pack
• Best Butchers Traditional Beef Burger: introduced in 2017 and proudly presented by MLA
• Best Butchers Gourmet/Open Class Burger: an open category allowing for creative burger varieties
• Best Butchers Lamb Burger: the newest open class category introduced in 2023 showcasing lamb as the hero flavour, proudly presented by MLA