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Raff Barbaro in 2011 with his winning sausages. Picture: Sandra Jackson/The West Australian

Australia's best butchers will assemble in Kings Park on Saturday hoping to snag - get it? - the title of Australia's Sausage King at the national Australian Meat Industry Council annual event.

Five WA butchers will compete in six categories; Traditional Australian will be represented by Milan Matutinovich of The Corner Butcher, Beechboro, Traditional Australian Pork by Oliver Marinovich of Bayswater's Dubrovnik Butchers; Raff Barbaro of Barbaro Bros, Greenwood, will take on both Poultry and Australian Lamb/Open Class, Joe Princi of Princi Butchers, Beaconsfield will try his luck in the Continental division and Paul Marinovich jnr, of Adrian's Continental Smallgoods in Mirrabooka, will get creative in the Gourmet/Open Class.

Sausages will be judged on appearance, aroma, texture and, most important, flavour .

Competition veteran Raff Barbaro, who came first in the poultry division with his chicken bratwurst in 2011 and third in the pork division in 2010, said the secret to a good sausage was freshness.

"Good, fresh meat that's icy cold and clean machinery make a good sausage," he says. "Flavourings vary and depend on individual taste but meat needs to have a ratio of about 80 per cent lean meat to 20 per cent fat."

Mr Barbaro said customers had changed their attitudes towards sausages since he went into business in 1987 and had become more discerning.

"Sausages used to be a secondary item to put on the barbecue after the steak but now they've come into their own as a complete meal," he says.

"Customers want good quality sausages from a reputable butcher.

"Competitions like this have helped show people that we put in 100 per cent and have great product on offer."

Australia's Sausage King will be chosen from noon at Fraser's Restaurant, Kings Park.

Sarah Sloan