The State Sausage King and Best Butchers Burgers NSW state final will feature regional winners from among the state’s 1300 independent local butchers.

The public is invited to witness not only the state’s foremost sausage and burger cook-off, but they can also purchase some of the competition-winning entries.

It doesn’t matter whether you prefer traditional flavour sausages or something more gourmet, all tastes are catered for.

Among the six sausage categories are traditional Australian, Australian lamb/open class, traditional Australian pork, poultry, continental and gourmet/open class.

Burgers will be made from beef, lamb and chicken.

The state final is the culmination of regional competitions that have taken place from May to August. Winners declared on the day will then earn the right to compete in the national final early next year.

Sausage making demonstrations will also be held and butchers will share their tips for cooking the best snags.