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Registration available on the "ticket link".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 14, 2025 .
DATE & TIME: Saturday March 28, 2026; Turn-in time between 7 am. and 9 am.
JUDGING: Judging begins at 9:30 am on Saturday, March 28, 2026
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 28, 2026 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.
REGISTRATION: You may enter in all categories, only 1 entry per category is allowed.
Advance registration due by March 20, 2026
Fee: $10.00 per entry Pre-registration only
Entries made on Saturday morning will be $15 per entry.
QUESTIONS: Contact: Karla Uthlaut
Cell Phone: 573-220-5023
Email: [email protected]
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