Autumn Blaze BBQ Smoke Off

[SteerCrazy]

This will be our 2nd competition mid October this year and I normally would retire the Spicewine for another season this late in the year but this one has an optional Sausage category.

So I've searched for Sausage turn in's and I've come up empty. I have an excellent chicken with feta and spinach sausage I make fresh that I have decided to enter but do not know or have not seen anyone submit pics of sausage turn in's from a competition.

Any ideas??

[DATsBBQ]

Do you have to make the sausage on site?

[FR8 Train]

Sausage is a strange category. For one the market is flooded and how do you prevent teams from just cooking someone elses sausage bought at the super market?

[Southern Pride BBQ]

You dont see a sausage category because no one ever does sausage......

[SteerCrazy]

well Southern Pride, where you might compete they might not have a sausage category at most competitions.....here in KC, we have a sausage category in most of the KC, MO competitions.

Dats, no the sausage is not made on site...

The American Royal actually HAS a sausage category, which next to the Memphis in May and Jack Daniels BBQ competitions is the most prestigious so I would suggest Southern Pride brush up on your BBQ comp knowledge.

[DATsBBQ]

So then does the sausage have to be store bought? I know the KCBS rules, at comps here, say that all meat must be inspected upon arrival on site and must be marked as from a USDA approved source. Just talking out loud here, trying to get a better understanding.

So if you're using store bought (meaning not home-made) sausage is the trick then is not to use the mundane Hillshire Farm's chedder brauts but rather to find a sausage a bit more exotic? Like maybe Knackwurst or some kind of ring baloney and smoke rather than grill? How about turn in boxes, do you fill 'em with chunks of cut up sausage or do you try to keep them whole?

As for feasts I've done that included sausage, those Big Wheel Genuine Texas Hot Links (recipe is on this site) went faster than pulled pork or smoked salmon so folks do like sausages.

[SteerCrazy]

Dats,
the question was if anyone had competed in an cook off that had a sausage category. I saw some other threads regarding to this and didn't find much except for suggesting fatties I know sausage category is common, especially up here but it's obviously not that common where other folks live.
I contacted the promotor and he said it's open to any sausage and nothing else, so no bacon wrapped or crescent roll wrapped or anything like that.
I've made the texas hot links (not BW's recipe but a different one) and would agree, they are good. Last year I came up with a chicken feta and spinach sausage that always goes over well. I figure I'd enter that and basically have some slices and a whole ring in the turn in box with garnish and nothing else.
We'll try it out and let everyone know how it goes

[Lynn]

the 2 yrs that we cooked the Royal - most of the teams that cooked sausage used the Johnsonville Brauts and won or placed with it.

Best thing to do is to contact the promoter and ask them.