Registration
Vágod?!
Debrecen-Style Paired Sausage Stuffing & Tradition-Preserving Competition
We warmly welcome all teams who would like to showcase how they prepare their own version of Debrecen-style paired sausage. During the competition, it is important that everyone follows the traditional recipe, with the sausage meat prepared exclusively by chopping rather than grinding.
With this event, we aim to bring the unique tradition of Debrecen-style paired sausage closer to our visitors and introduce this treasured local speciality to as many people as possible. At the same time, we come together to preserve and pass on these living traditions while adding a truly engaging, flavour-filled experience to the festival.
Competition Terms & Participation Rules
- Registration is completed by filling out this entry form.
- Registration becomes final only upon confirmation by the Organizer — submitting the entry form does not automatically guarantee participation; participation is confirmed exclusively by the confirmation email.
- What the Organizer provides during the competition: 3 kg of pork, bacon, sausage casings, spices (salt, pepper, paprika), 1 table, 1 bench, disposable gloves, an apron and, if requested, a sausage stuffer.
- What teams must bring with them: knives, cutting boards, plastic containers / meat trays, and a meat grinder if they would also like to make Bavarian sausage.
- During the competition, only the ingredients provided by the Organizer (meat and sausage casings) may be used for making the sausages. Adding any other type of meat is strictly prohibited!
- Each team may consist of a maximum of 5 people.
- Registration deadline: September 4 (Friday), 4:00 PM.
- Withdrawal from the competition is possible until 10:00 AM on September 7. Failure to attend the competition will result in automatic disqualification, and no further claims may be made against the Organizer.
- Program start: Saturday, 9:00 AM.
- Arrival time for the competition: 7:30 AM.
- Each team must submit 1 pair of 12 cm sausages for judging by 12:30 PM, together with its recipe.
- The remaining meat belongs to the team and may be used at their discretion; however, due to hygiene and fire safety regulations, it may not be cooked or fried during the festival. Cooking will only be permitted for the food submitted for judging, with our chefs available on site to assist the teams.
- During judging, the jury will consider several criteria: flavour and appearance, presentation, cleanliness of the worktable and work area, recipe, presentation of the dish, the teams’ appearance and teamwork. The 10 best teams will advance to the next round.
- Award ceremony: 9:00 PM, Event Tent – Gastro Stage.
- Prizes: all participating teams will receive a certificate, while the top 3 teams will receive valuable prizes.
- By entering the competition, the team acknowledges and accepts that: a) the assigned area and equipment must be used properly and for their intended purpose; b) the prepared food may not be sold or offered for tasting; c) the team must keep its area clean and return it in a clean condition; d) the collection and disposal of waste is the responsibility of the participating team; e) the Organizer assumes no responsibility for the quality of the food prepared; f) photo and audio recordings will be made publicly during the event; g) the Organizer assumes no responsibility for the personal belongings or physical safety of participants during the event.
- By submitting the entry form, the entrant and all other members of the team acknowledge and unanimously accept these terms and conditions and this agreement as fully reflecting their intentions.
For further information: zamatvagod@gmail.com