Sausages in this group must be made of 100 per cent lamb but meal can be included and sausages can be highly flavoured.

The Sausage King competition has been a long-running national event sponsored by the Australian Meat Industry Council (AMIC), the peak council that represents retailers, processors and smallgoods manufacturers.

It is the only industry association representing the post-farm-gate Australian meat industry, and the lamb class has already proven to be popular in the Queensland and South Australian competitions, with notable entries to date including curry, chutney, chilli and a Greek-style lamb sausage.

Its WA member services manager Mike Thomas is part of the Stocktake Committee which has just completed its findings into the WA beef supply chain.

No longer just a humble mixture of meat off-cuts, the sausage has been elevated to gourmet heights.

In the competition, sausages are submitted for six categories: Traditional Australian, Traditional Australian Pork, Poultry, Continental, Gourmet/Open Class and the new lamb section.

Mr Thomas said butchers from throughout Perth recently took part in heats where a panel of experienced judges assessed the sausages on appearance, texture and taste before arriving at their final decisions for first, second and third places.

All first place winners progress to the WA State Final to be held at the Perth Royal Show on September 26.

"Each year brings new creative recipes from the sausage masters who enter this esteemed event," he said.

"Presentation and professionalism are always first rate from our independent local butchers who seize this opportunity to publicise sausages as a tasty and healthy main meal.

"The resulting publicity is invaluable with sausage sales soaring when word gets out about an award-winning sausage as everyone wants a piece of it."

The WA winners will proceed to the National Sausage King Finals to be held next year on the Gold Coast, where they will compete against other state winners for the mantle of Australia's ultimate Sausage Kings.