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frankH
08-03-2012, 08:52 AM
I have a sausage question for the competitors around here.

I've been practicing making my own sausage for awhile, getting ready for the American royal invitational. Another competitor I know was surprised I'd attempt that.

Apparently, he and his team buys sausage from a butcher, and cooks that at the comps.

Is this common? What does everyone else here do? Homemade or store bought?

Robert
08-03-2012, 04:48 PM
Both. We buy and mix with our own special blends. I think one year we got 25th. But the sausage category is only in the open, not the invitational. Or it has always been that way in the past.

Good luck!

Robert

frankH
08-03-2012, 05:38 PM
whoops. i meant open. i expect it will be a while before we get into the invitational.