American Royal Sausage Catagory

Jerry Burkard · 09-30-2013, 09:37 AM

What kind of sausage is turned in for this catagory?

Bunny · 09-30-2013, 10:16 AM

Quote:

Originally Posted by Jerry Burkard

What kind of sausage is turned in for this catagory?

Maple breakfast sausage......

Bunny · 09-30-2013, 10:17 AM

J/K.. you'll find all types. As long as it's not pre-cooked. Many people make their own but it doesn't have to be ground on site. (We actually saw a guy who turned in the maple breakfast sausage. He didn't do very well.)

Smokin Mike · 09-30-2013, 10:23 AM

best kind is sausage, thats been made by a small town meat market.

Jerry Burkard · 09-30-2013, 10:59 AM

Quote:

Originally Posted by Bunny

J/K.. you'll find all types. As long as it's not pre-cooked. Many people make their own but it doesn't have to be ground on site. (We actually saw a guy who turned in the maple breakfast sausage. He didn't do very well.)

Stuffed sausage or fresh sausage like a fatty?

Bigdog · 09-30-2013, 11:27 AM

I turned in a stuffed fatty. Go figure.

I think that I would have scored better if I had wrapped it in a bacon weave.

Eggspert · 09-30-2013, 04:10 PM

Just make sure whatever you turn in tastes good and is well balanced. I am still cringing at the sausages I tasted last year at the Royal. The sausage I had was so bad! After you eat all 4 of the meats, roughly 2 pounds of meat, you have to choke down weird flavored, greasy, sausage, with horrible texture. Then you get to keep tasting it in your mouth for the entire drive back to Minnesota.

Hopefully this year it will be a better experience! I didn't see any fatty style sausages and I think that would do really well. I don't know if you can stuff it, check your rules. Even just a naked fatty with great seasoning and some killer sauce would be welcome in the sausage category!

Eggspert

Ford · 09-30-2013, 05:16 PM

I turned in johnsonville brats with mustard BBQ sauce. Finished top 15.

Capn Kev · 09-30-2013, 05:34 PM

Is the sausage category required?

djqualls · 09-30-2013, 09:43 PM

I just found the rules. I have pasted below.

 Sausage Contest Sausage is an extra meat category, and its score will not count towards Grand Championship. You must turn at least six (6) separate and identifiable portions. Your entry must fit into the Styrofoam container provided with the lid closed. The label with your team number must be on the top of the container. While the meat can be ground and/or seasoned off site, all entries must be cooked on site and within your team’s assigned space. No pre-cooked product will be allowed. KCBS garnish requirements do not apply to this contest. Garnish is optional; however, the lid must close on your container. Do not do anything to your entry that identifies that it came from your team. KCBS heat source requirements apply, www.kcbs.us


Bigdog · 09-30-2013, 09:52 PM

Quote:

Originally Posted by Capn Kev

Is the sausage category required?

No, it's one of the extra categories.

Mustanger · 10-04-2013, 06:38 AM

Quote:

Originally Posted by Eggspert

Just make sure whatever you turn in tastes good and is well balanced. I am still cringing at the sausages I tasted last year at the Royal. The sausage I had was so bad! After you eat all 4 of the meats, roughly 2 pounds of meat, you have to choke down weird flavored, greasy, sausage, with horrible texture. Then you get to keep tasting it in your mouth for the entire drive back to Minnesota.

Hopefully this year it will be a better experience! I didn't see any fatty style sausages and I think that would do really well. I don't know if you can stuff it, check your rules. Even just a naked fatty with great seasoning and some killer sauce would be welcome in the sausage category!

Eggspert

Amen!!!

09-30-2013, 09:37 AM	#1
Jerry Burkard Got rid of the matchlight. Join Date: 09-11-13 Location: Rockwall, TX	American Royal Sausage Catagory What kind of sausage is turned in for this catagory?

09-30-2013, 10:17 AM	#3
Bunny Full Fledged Farker Join Date: 09-03-08 Location: Pleasant Hill MO	J/K.. you'll find all types. As long as it's not pre-cooked. Many people make their own but it doesn't have to be ground on site. (We actually saw a guy who turned in the maple breakfast sausage. He didn't do very well.) __________________ Gotta love it!

09-30-2013, 10:23 AM	#4
Smokin Mike is One Chatty Farker Join Date: 09-06-07 Location: St. Johns, FL	best kind is sausage, thats been made by a small town meat market. __________________ Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge

09-30-2013, 11:27 AM	#6
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	I turned in a stuffed fatty. Go figure. I think that I would have scored better if I had wrapped it in a bacon weave. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

09-30-2013, 05:16 PM	#8
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida	I turned in johnsonville brats with mustard BBQ sauce. Finished top 15. __________________ Ford Retired competition cook. BBQ mentor.

09-30-2013, 04:10 PM	#7
Eggspert Full Fledged Farker Join Date: 04-25-12 Location: Willmar, MN	Just make sure whatever you turn in tastes good and is well balanced. I am still cringing at the sausages I tasted last year at the Royal. The sausage I had was so bad! After you eat all 4 of the meats, roughly 2 pounds of meat, you have to choke down weird flavored, greasy, sausage, with horrible texture. Then you get to keep tasting it in your mouth for the entire drive back to Minnesota. Hopefully this year it will be a better experience! I didn't see any fatty style sausages and I think that would do really well. I don't know if you can stuff it, check your rules. Even just a naked fatty with great seasoning and some killer sauce would be welcome in the sausage category! Eggspert

09-30-2013, 05:34 PM	#9
Capn Kev is one Smokin' Farker Join Date: 12-08-09 Location: Littleton, CO	Is the sausage category required? __________________ [SIZE=2]Kevin [B]Swinestone Cowboys BBQ Team[/B] FEC-100, REC TEC Grill, WSM 22.5", UDS, KCBS CBJ #54829 [/SIZE]

09-30-2013, 09:43 PM	#10
djqualls Full Fledged Farker Join Date: 03-08-10 Location: Tecumseh, OK	I just found the rules. I have pasted below.  Sausage Contest Sausage is an extra meat category, and its score will not count towards Grand Championship. You must turn at least six (6) separate and identifiable portions. Your entry must fit into the Styrofoam container provided with the lid closed. The label with your team number must be on the top of the container. While the meat can be ground and/or seasoned off site, all entries must be cooked on site and within your team’s assigned space. No pre-cooked product will be allowed. KCBS garnish requirements do not apply to this contest. Garnish is optional; however, the lid must close on your container. Do not do anything to your entry that identifies that it came from your team. KCBS heat source requirements apply, www.kcbs.us 