The local butchery heads to Sydney next weekend for the announcement of the state award winners in the National Sausage King competition. 

It comes after Sam’s Paddock snagged first place in the traditional sausage category at the competitions regional heats in Wagga for their thick sausage.

They also received third place in the same category - which attracted 17 entries - for their thin traditional sausages.

According to competition guidelines, “sausages entered in this category must be made of beef and/or lamb and/or pork, plus meal (optional) spices and/or flavourings and water. They must not contain any additional ingredients such as tomato”. 

Sam Paddock’s thin chicken, rocket and fetta sausage picked up third place in the poultry category.

There were six categories in total, including lamb sausages.

The judges criteria states that sausages are awarded top marks for their visual appearance - both cooked and uncooked - and their palatability, such as aroma, texture and flavour.  

 “It is recognition of the pride we take in hand making and using natural techniques in our sausages,” Sam’s Paddock owner Sam Burton-Taylor said.

Mr Burton-Taylor said they use the original butchers shop recipe that originates more than 50 years ago when Max Donohoe was a kid.

The National Sausage King competition is held annually and is generally open to Australian Meat Industry Council members only. 

It brings butchers from different regions together allowing them to show off what they do best.  

The competition starts off at a regional level in New South Wales, Queensland, Victoria, South Australia, Tasmania and Western Australia before moving to the state finals and then the national final.  

The various levels of the competition gives winners, finalists and place-getters more opportunities to promote their business and gain extra sales, AMIC said.