Celebrating National Sausage Month

Celebrating National Sausage Month

From the National Hot Dog and Sausage Council

Congratulations to our Hot Dog Selfie Contest Winners!

The National Hot Dog and Sausage Council (NHDSC) is celebrating National Sausage Month by calling on sausage fans across America to send us your most creative sausage recipe that can be made in 20 minutes or less. The most inventive, unique, and delicious recipe will have the chance to win amazing prizes. Submit your recipe by emailing contest@hot-dog.org by Friday, October 17, 2014. In your submission email, please provide your name, phone number and address.

$250 Grand Prize:
Tom Kellman, Lakeland, FL

Italian Sausage Variety Ring

$100 First runner up:
Hidemi Walsh, Plainfield, IN

Hot Hot Smoked Sausage and Beans

$50 Second runner up: Nicole Filizetti, Stevens Point, WI
Christy Bowman, Park Ridge, IL

Spanish Style Sausage and Seafood Skillet

All three winners also get a National Hot Dog and Sausage Council t-shirt and will have their recipes featured on the NHDSC All Recipes page.


How Winners will be Selected

A panel of judges from the National Hot Dog & Sausage Council will review submissions and select finalists. Finalists will be chosen based on recipe creativity and ease of preparation.

One grand prize and two runner-up prizes will be awarded. The grand prizes and runner-up prizes will be awarded for the recipes that National Hot Dog and Sausage Council Staff determine are the best tasting.

Winners will be notified by email and will have 30 days from notification to claim their prizes.

Prizes

The grand prize winner will receive a $250 gift card for their favorite sausages and an NHDSC t-shirt. First runner-up will receive a $100 gift card for their favorite sausages and an NHDSC t-shirt, and second runner-up will receive a $50 gift card and an NHDSC t-shirt. All three top recipes will also be featured on the NHDSC All Recipes page.

A national announcement of the winners will be made on October 24, 2014.

Contact Info

For further information, contact Eric Mittenthal at 202-587-4238.