04-26-2005, 08:52 AM
I have a competition 5-13 & 14th and it has a sausage competition. The ones I've competed in in the past have had steak as their optional event. I'm not planning on spending to much time on sausage but I was wondering if anyone had suggestions on what the judges are looking for? Any flavor of sausage? Does it have to be homemade? Types of sausage you guys have had success turning in? Etc....Might as well turn something in even though it doesn't count for the Big Prize..