The sausage contest takes place on Saturday March 26, 2022, at Celebration Hall located at Tin Mill Steakhouse 315 East 1st Street.
Sausage entries are judged by a panel of experts in the areas of meat processing and preparation from around the area. The prestige associated with the Wurstfest Sausage Competition has grown every year as well as the number of contestants from around the mid-west. We encourage advance registration. Please submit your registration and payment by March 1, 2022 .
DATE & TIME: Saturday March 26, 2022; Turn-in time between 7 am. and 9 am.
JUDGING: Judging begins at 9:30 am on Saturday, March 26, 2022
Judging criteria: external appearance (20%), internal appearance (20%) and taste and aroma (60%) . ENTRIES: Fresh sausage (cooking required); two (2) sausages are required per entry, one for display and the other to be cooked by a Wurst Chef and sampled by the judges.
Sausage (no cooking required) one (1) sausage is required per entry, half will be sampled by the judges and half will be on display. One end of the sausage is required to be tied.
All entries must be marked with the proper category titles: i.e. Sommer Sausage cooked,before check in.
AWARDS: A Sausage Makers reception will be held on Saturday, March 26, 2022 at 6:00 pm at Stone Hill Winery Pavilion. The Wurstfest Committee will present the awards for Professional and Amateur contest winners.
Fruit of the Vine trophies and award plaques are presented in each category.
Best of Show Plaque will be awarded to the overall best entry.
Judges scores will be available to all contestants.
Winner’s information will be forwarded to their specified hometown newspaper.
REGISTRATION: You may enter in all categories, only 1 entry per category is allowed.
Advance registration due by March 1, 2022 Fee: $8.00 per entry Pre-registration only
Entries made on Saturday morning will be $10 per entry.