Some categories in the ACMC allow meat processors to flex their creative muscles. The Specialty-Flavor, Small-Diameter Cooked & Smoked Sausage class could feature cheese, peppers, fruit and any other kind of inclusion, spice or seasoning that the processor wanted to add.
Robby Weyker of the University of Wisconsin-Madison talks about the difficulties of judging a category with so many variables and flavors and how to produce an award-winning sausage.
