2014 - Oct 3,  2 PM to 9 PM  |  Oct 4, 10 AM to 8 PM  |  Oct 5, 10 AM to 5 PM @ TRADEX, Abbotsford

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Great Canadian Sausage Making Competition
 October 4, 2014

See 2014 Competition results below

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Sausage Making - THEN

 

In the cold of the early Canadian winter, butchering was an annual affair. On the farm, the large animals raised for the family's meat were killed, dressed out, and preserved in a number of ways. Heedful of the injunction to "use every part of the pig except the squeal," and considering the real need to waste nothing, sausage-making put to use all the scraps and bits that were too small for salting and smoking. And it offered an opportunity to preserve delectable flavors for all manner of dining long-past the cool butchering season. Alice Ross, Food Historian

 

And - NOW

 

Sausage making continues to thrive throughout the country and especially robust in our own Fraser Valley with its rich heritage of European families who have transplanted the centuries old traditions of sausage making from the old country.

 

The CHALLENGE: The Best Sausage In The Land

 

In its quest to discover the finest and tastiest sausage in the land, the Fraser Valley Food Show is inviting all sausage makers from far and wide to bring forth their creations and be discovered and branded The Best Sausage In The Land

 

The COMPETITORS; Sausage Maker Categories

 

Professional Sausage Makers
Butchers, etc. who make and sell to the public
 

The PRIZES In addition to BRAGGING RIGHTS!!!

 

Professional Category: (may compete in ALL categories listed below)

 


Overall Grand Champion - Media recognition as The Best Sausage In The Land
  Plus: $500 cash prize
– with perpetual and keeper trophies
People's Choice Award - Prize Package provided by Competition Sponsor - with Trophy
Trophies for 1st place Category Winners            
Ribbons for 2nd & 3rd place Category Winners

The METHOD:

 Sausages may be entered in the following categories: 

  Category A   Category B   Category C
  Cooked/Smoked Sausage   Raw Uncooked Sausage   Charcuterie
A1 German Style Wiener/Frankfurter B1 German style bratwurst C1 Italian Style Salami
A2 Canadian Style Smokie B2 Mexican style chorizo C2 German Style Salami
A3 Farmer Sausage B3 Italian style C3 Italian style capicollo
A4 Ukrainian Style Sausage Ring B4 Poultry breakfast C4 German Style Schinkenspec
A5 Pepperoni Snack stick style B5 English style banger C5 Liver sausage/pate (any ethnicity)
A6 Cooked Salami B6 lamb mergez C6 Dry cured link sausage (any ethnicity)
    B7 South African boerwurst     


Competitors must create their own sausages and bring to the Fraser Valley Food Show for the judges to view and taste. Raw sausages will be cooked on-site by the competitors for the judges to taste. Judges decision will be based on initial raw impression, and after cooking; taste and smell and final appearance. 
 

Please download the application form by clicking here.

 


 

2014 Competition Judges:

Arie Vandermeer (Head Judge) 
Food Scientist / Meat
ALBERTA AGRICULTURE FOOD PROCESSING DEVELOPMENT CENTRE 

Wolfgang Hammer
Meat Technology Consultant

Wilf Hewlett 
Processing Technologist
ALBERTA AGRICULTURE FOOD PROCESSING DEVELOPMENT CENTRE 

 

Watch a video recap of the competition  created by 
Follow Me Foodie, Mijune Pak

Click here to watch competition video


 

The Great Canadian Sausage Making Competition 

Presented by:                       Prizes sponsored by:
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 Oktoberfest Sausage & Beer Tasting Sponsored by:

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Results of the 2014 Professional Sausage Maker Competition:

2014 Grand Champion is Anita Pichlmeier,

Black Forest Meats

Second overall is Jurgen Burkhardt, Black Forest Meats

Third overall is Rob Bornais, Robbie's Gourmet Sausages, Windsor, ON

2014 People's Choice Award was presented to Jurgen Burkhardt,
Black Forest Meats

Runner up was Robin Brooks, Dressed To Grill


 

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 The Black Forest Team
Andreas Drexler,  Jurgen Burkhardt, Anita Pichlmeier 
Johannes Perschl & Steffen Erb 

                                     
                      


The organizers of the Great Canadian Sausage Competition wish to thank  the judges for their tireless efforts in judging the one hundred and fifteen sausages entered by the competitors.



RANK CATEGORY SAUSAGE MAKER COMPANY
       
1 FRANKFURTER Stephan Till ALTMAERUER GERMAN SAUSAGE 
2 FRANKFURTER Viktor Kozak SEDO'S OLD FASHIONED BUTCHER 
3 FRANKFURTER Peter Grulms BEAST & BRINE LOCAL PROVISIONS
       
1 SMOKIE Viktor Kozak SEDO'S OLD FASHIONED BUTCHER 
2 SMOKIE Jurgen Burkhardt BLACK FOREST MEATS LTD
3 SMOKIE Mike Lindsay HOPCOTT PREMIUM MEATS
       
1 FARMER Jerry Gelderman GELDERMAN
2 FARMER Ryan Heise LEPP FARM MARKET
3 FARMER Mike Lindsay HOPCOTT PREMIUM MEATS
       
1 UKRAINIAN Viktor Kozak SEDO'S OLD FASHIONED BUTCHER 
2 UKRAINIAN Ryan Heise LEPP FARM MARKET
3 UKRAINIAN Johannes Perschl BLACK FOREST MEATS 
       
1 PEPPERONI Viktor Kozak SEDO'S OLD FASHIONED BUTCHER 
2 PEPPERONI Diane Herbert DAVIS QUALITY MEATS
3 PEPPERONI Robin Brooks DRESSED TO GRILL
       
1 COOKED SALAMI Michael Hecken KONIG MEAT & SAUSAGE
2 COOKED SALAMI Ryan Heise LEPP FARM MARKET
3 COOKED SALAMI Viktor Kozak SEDO'S OLD FASHIONED BUTCHER 
       
1 BRATWURST Jerry Gelderman GELDERMAN
2 BRATWURST Anita Pichlmeier BLACK FOREST MEATS LTD
3 BRATWURST Michael Hecken KONIG MEAT & SAUSAGE
3 BRATWURST Viktor Kozak SEDO'S OLD FASHIONED BUTCHER 
       
1 MEX CHORIZO Chris Wilkinson WILKYZ GRILL
2 MEX CHORIZO Jerry Gelderman GELDERMAN
3 MEX CHORIZO Rob Bornais ROBBIE'S GOURMET SAUSAGES
       
1 ITALIAN Jerry Gelderman GELDERMAN
2 ITALIAN Stephan Till ALTMAERUER GERMAN SAUSAGE 
3 ITALIAN Ryan Heise LEPP FARM MARKET
       
1 BREAKFAST Jurgen Burkhardt BLACK FOREST MEATS LTD
2 BREAKFAST Rob Bornais ROBBIE'S GOURMET SAUSAGES
3 BREAKFAST Viktor Kozak SEDO'S OLD FASHIONED BUTCHER 
       
1 ENGLISH BANGER Robin Brooks DRESSED TO GRILL
2 ENGLISH BANGER Anita Pichlmeier BLACK FOREST MEATS LTD
3 ENGLISH BANGER Jerry Gelderman GELDERMAN
       
       
1 LAMB MERGEZ Rob Bornais ROBBIE'S GOURMET SAUSAGES
2 LAMB MERGEZ Peter Grulms BEAST & BRINE LOCAL PROVISIONS
3 LAMB MERGEZ Viktor Kozak SEDO'S OLD FASHIONED BUTCHER 
       
1 SA BOERWURST Michael Hecken KONIG MEAT & SAUSAGE
2 SA BOERWURST Viktor Kozak SEDO'S OLD FASHIONED BUTCHER 
3 SA BOERWURST Peter Grulms BEAST & BRINE LOCAL PROVISIONS
       
1 ITALIAN SALAMI Geoff Pinch FOUR QUARTERS MEATS
2 ITALIAN SALAMI Jurgen Burkhardt BLACK FOREST MEATS LTD
3 ITALIAN SALAMI Peter Grulms BEAST & BRINE LOCAL PROVISIONS
       
1 GERMAN SALAMI Viktor Kozak SEDO'S OLD FASHIONED BUTCHER 
2 GERMAN SALAMI Anita Pichlmeier BLACK FOREST MEATS LTD
3 GERMAN SALAMI Ryan Heise LEPP FARM MARKET
       
1 CAPICOLLO Rob Bornais ROBBIE'S GOURMET SAUSAGES
2 CAPICOLLO Steffen Erb BLACK FOREST MEATS
       
1 SCHINKENSPEC Stephan Till ALTMAERUER GERMAN SAUSAGE 
2 SCHINKENSPEC Michael Hecken KONIG MEAT AND SAUSAGE CO
3 SCHINKENSPEC Peter Grulms BEAST & BRINE LOCAL PROVISIONS
       
1 LIVER/PATE Stephan Till ALTMAERUER GERMAN SAUSAGE 
2 LIVER/PATE Viktor Kozak SEDO'S OLD FASHIONED BUTCHER 
3 LIVER/PATE Jurgen Burkhardt BLACK FOREST MEATS LTD
3 LIVER/PATE Geoff Pinch FOUR QUARTERS MEATS
       
1 DRY CURED Johannes Perschl BLACK FOREST MEATS 
2 DRY CURED Michael Hecken KONIG MEAT AND SAUSAGE CO
3 DRY CURED Geoff Pinch FOUR QUARTERS MEATS
       

 


The Public Tasting

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The Oktoberfest Entertainment

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Thank you to all who participated!

Thank you to all the judges!

Thank you to all our sponsors!

The Great Canadian Sausage Making Competition 

Presented by:                       Prizes sponsored by:
BCpork_vrt_rgb.jpg              Stuffers_Excellent_Quality.JPG