Butchers extraordinaire--Konig  Meat and Sausage Company owners Craig McGowan and Michael Hecken show off the awards they won at the Great Canadian sausage Making Competition. Photo by Eric Elliott

Butchers extraordinaire–Konig Meat and Sausage Company owners Craig McGowan and Michael Hecken show off the awards they won at the Great Canadian sausage Making Competition. Photo by Eric Elliott

For the fourth consecutive year, the team from the Konig Meat and Sausage Company has left the Fraser Valley Food Shows Great Canadian Sausage Making Competition with multiple awards for a variety of their delectable sausage products.

Held on April 2nd this year, the Fraser Valley Food Show judges some of the best sausages made by 18 different butchers from across the country. This year, co-owner Craig McGowan said the team took home five-second place finishes in the competition.

Its really competitive, Mr. McGowan said. Its a serious thing when we get there. Were just happy when we get there that were doing this. We go every year and were very glad our products are well-received and consistently win awards every time we go.

Last year ,Konig took home two first place awards to go with a pair of second-place finishes and a third. Within the competition, there are as many as 20 different categories for butchers to enter across three different sub-categories. Konig had entries in each of the three main categories cooked/smoked sausage, raw uncooked sausage and charcuterie.

Mr. McGowan said, despite their variety, theres always been at least one sausage thats well-received in both the local community and at competition.

We consistently place with our Western Style Bratwurst, which is our popular selling sausage its kind of like our bread and butter and were glad that it consistently gets awards, he said. People tell us how much they love it and come back for it and thats kind of our mainstay as far as sausage goes.

Mr. McGowan and co-owner Michael Hecken first decided to enter the competition years ago as a way to travel and see how their sausage stacked up against competition from across Canada. Mr. McGowan said one of the things that makes Konig special is that, in Mr. Hecken, they have a German butcher in-house to carry on that European product for consumers in town.

Its just the quality of the product and its well-received in town, he said. Germans in town think its better than half the stuff they get in Germany. It works out pretty good for us.

For Mr. McGowan and Mr. Hecken, they say their focus is on serving the local communitys needs first. The formal recognition afterward is merely gravy.

People can tell you its good but for actual Canadian food scientists to pick your products apart and tell you its good based on all these other hidden factors is letting us know that were on the right path, doing great work and helps us go forward creating new products and better products, Mr. McGowan said.