| RULES FOR SAUSAGE TO BE SUBMITTED
- Teams must make their own sausage!
- Making sausage means adding your own spices to un-seasoned ground meat.
- Pre-seasoned, “store-bought” sausage is not allowed.
- Pre-seasoned, “store-bought” sausage to which you have added seasonings is not allowed.
- The PNWBA’s sausage contest operates on the "honor system"; please respect that, in accordance with the organizations Rules of Conduct.
- You are allowed to make your sausage prior to arriving at the event.
- Sausage is not to be cooked prior to meat inspection.
- The sausage may be submitted as links or a large link sliced, or as bulk sausage prepared as individual patties or as a larger piece sliced.
- The sausage is to be submitted in the PNWBA-provided container; the standard meat entry garnish rules shall apply.
- A minimum of 6 identifiable portions must be submitted in the turn-in box.
- This competition evaluates sausage as a meat category. Other non-sausage foods are not to be included with the sausage entry. Examples: sausage stuffed with cheese, peppers, etc., bacon wrapped around the outside.
- Non-sausage foods that have been chopped into pieces no larger than 1/4' dice and well blended into the sausage mixture are allowed.
- A non-sausage food included with a sausage entry will be considered a foreign object and the entry will be disqualified.
SAUSAGE EVALUATION CRITERIA
Appearance: The sausage should have an even, appealing color. It should appear to be moist. If sliced, the cut edges should be clean, the pieces uniform. Only PNWBA-approved garnish is allowed in the box with the sausage – no foreign objects.
Texture: THE SAUSAGE MUST BE THOROUGHLY COOKED. Any sausage found to be undercooked will be DQ’d for texture and taste scores. The sausage meat should be tender; if sausage has been stuffed, the casing should not be impenetrable! Sausage should hold together while being tasted, as opposed to crumbling into bits when bitten.
Taste: You should be able to detect all the elements of taste – meat, smoke and seasoning; no one element should totally overwhelm the flavor. However, because the skill of preparing sausage lies in the cook’s choice of spices, seasonings can be a more significant factor. It is OK for the sausage flavor to be mild & nuanced or bold & spicy. Each sausage is evaluated on its own merits for the style of sausage that it is, without comparison to other entries. No one style is considered “better” or “more correct” than the other.