What makes a great Aussie banger? Sausage kings aim to find out

The quest for the ultimate Aussie banger is on, with butchers across Queensland showcasing extraordinary creativity in the Australian Meat Industry Council's 'Sausage King' competition. This year's event, held in Rockhampton, attracted nearly 600 entries from independent butchers vying for the state title across six sausage categories and three burger categories.

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There's nothing you can't put into a sausage, provided it's edible, and all the flavours have got to work.

Judges, including connoisseur Gary Thompson and amateur food lovers like Vicky Aubsich and Greg Roberts, are evaluating the creations based on workmanship, flavor, and creativity. Thompson emphasizes that "there's nothing you can't put into a sausage, provided it's edible, and all the flavors have got to work." This philosophy has led to a dazzling array of inventive ingredients.

Beyond traditional beef, pork, and lamb, this year's competition features adventurous flavors such as chocolate and pistachio, baked beans and maple, Wagyu, wasabi and soy, and even camel and crocodile-inspired sausages. Judges are looking for a pleasant mouthfeel and aftertaste, with spicy options like jalapeno proving popular. The competition transforms the humble sausage into a gourmet item, allowing butchers to develop signature products that stand out.

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I prefer a finer-textured sausage rather than a coarser sausage. Something spicy, throw it on the barbie, have it with a beer, nothing could be better.

This is the first time Rockhampton has hosted the competition, a prelude to the city's larger meat-related event, Beef Week. The Australian Meat Industry Council, the peak industry body, organized the event to celebrate and advance the Australian meat industry through innovation and skill.

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I'm looking for the spice, a pleasant taste, a pleasant mouthfeel and then a really nice aftertaste so that you know it's not too strong or too powerful.