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Competition Sausage


I've got a competition question. Coming up in a couple months I'm entered in a local BBQ competition (Nebraska) that even though it's not a KCBS sanctioned event will have KCBS judges. One of the categories is BBQ sausage. This isn't a regular comp meat and was wondering if anyone had any insight into what a typical KCBS judge is looking for with sausage. I know what to expect with the "regualr" KCBS meats but not sure what to prepare when it comes to sausage. Any advice is very much appreciated.

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