AMIC's Independent Local Butchers from the NSW Mid North Coast and Far North Coast will get their chance at becoming the next Sausage and Burger Kings when they send their sausage and burger creations to Coffs Harbour TAFE for judging.

This is the first heat of the hotly contested competition with judging to commence at 9am.

There are several categories across the 18 regions with the final to be held in Bathurst on Saturday, September 24 at the Bathurst Farmer's Market.

It is there that the finest makers of sausages and burgers in the State will be crowned.

Mr Dickson will enter four different kinds of delicious snags and hopes to walk away with an award or two.

His flavours include the classic beef, chicken sweet corn and honey, chicken fetta and cheese and their most popular, bush honey lamb.

Senior butcher Tristan Clarke thinks outside the square to bring flavour ideas to the table while the rest of the team chip-in as well.

Mr Dickson, who has been a butcher since leaving school at 16 years old, says a lot of work goes into making a good quality sausage.

"The key is to use quality ingredients. I'm a bit old fashioned so we use fresh meat right off the carcass," he explained.

"We mince it up before adding our other ingredients. On average we make a couple of tonne of sausage per-week."

He believes people of Port Macquarie appreciate a good snag and often flock to his Clifton Street shop to buy them.

"It's hard to find a good sausage in Port Macquarie. I see ourselves as quiet achievers and I'm confident in our product," he said.

The state winners will proceed to the National Sausage King Finals to be held in Tasmania in February 2017, something Mr Dickson hopes to be apart of.

"Back home in Dubbo I was in competitions for 10 years and often did well," he said.

"I'd like to think we will take home an award."