Competition Registration Form -Sausage Fest 2020, Homemade Sausage Contest

*PLEASE ONLY USE THIS FORM TO REGISTER TO COMPETE IN THE 2020 HOMEMADE SAUSAGE COMPETITION. **No ticket is needed to attend this event, this is ONLY for those entering the COMPETITION. SAUSAGE FEST RETURNS AGAIN - JANUARY 18th, 2020 An evening filled with music, games, beer, spirits, cider, wine, non-alcoholic craft soda's, hot cocoa and more. Food items including a variety of Sausages, will be available for purchase during the event.   FREE entry, Food and Drink will be available for purchase all evening al a carte. COMPETITION CATEGORIES - Always FREE to compete: * **Best in Show - any variety of Sausage; judging based on sausage, presentation, RNBC beer pairing  * ** Best Sausage, any variety of Sausage  * Best Venison Sausage  * Best Breakfast Sausage  **All entries will automatically qualify for Best in Show & Best Sausage judging THE JUDGING PANNEL INCLUDES: stay tuned for the annoucement! COMPETITORS: Those who wish to compete REGISTER your sausage(s) by clicking the green "Register" button above. Please PROVIDE 5 LINKS PER ENTRY for Judging!  **All entries will automatically qualify for best in show judging. If you wish for public feedback and scoring please provide a minimum of 10 additional links.   No good chef can cook without a beer.  One complimentary beer will be provided for those cooking their competition sausages on site. A charcoal grill, propane gas grill, microwave, industrial convection oven and griddle will all be available the day of the competition.  We have TONS of outlets for crockpots as well.  Indicate which cooking method you'll need and we will schedule your judging time based on cooking options. Meat thermometers and utensils will be available.  You may cook your own sausage to ensure taste to your liking but it must comply with USDA food preparation temperatures. You may also pre-cook your sausages which must then be warmed to proper serving temperature. To prevent foodborne illness, uncooked SAUSAGES THAT CONTAIN GROUND BEEF, pork, lamb or veal should be cooked to 160 °F. Uncooked SAUSAGES THAT CONTAIN GROUND TURKEY AND CHICKEN SHOULD BE COOKED TO 165 °F. http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/sausages-and-food-safety/CT_Index [http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/sausages-and-food-safety/CT_Index]