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The Rules:
1. Each participant will have 7 minutes to eat as many Polish sausages with buns as they can. These will be our standard 1/4lb sausage. None of those 1/8lb Nathan's sissy sized dogs.
2. Competitors will choose Hot or Mild Polish, but cannot change their choice once the contest starts. If Hot Polish is chosen you will get a 1 sausage advantage.
3. Both the sausage and the bun must be fully consumed to count towards your total.
4. The 1st plate will have 5 sausages and buns with subsequent plates having 2 sausages and buns. All sausages must be finished before starting the next plate.
5. Competitors are allowed to dip the sausages/buns in liquid. Water and soda will be provided.
6. Regurgitation at any time during the 7 minutes or within 30 seconds of the final whistle will result in automatic disqualification.
7. Any sausage or bun that is completely in the mouth when the final whistle blows will be counted as long as it is swallowed within 30 seconds.
8. An equal number of sausages and buns must be consumed to count toward your final total.
9. If the contest results in a tie, the competitors will enter into an untimed eat-off to see who can eat 2 sausages and buns the fastest.
1st Annual Polish Sausage Eating Contest Coming September 12th, 2026
Join us for Fritz's Annual Polish Sausage Eating Contest
Featuring Celebrity Judge, Johnny Dare AND Youtubers and Professional eaters Randy Santel and Katina Eats Kilos. Come see how you measure up against the pros!
Fritz's Smoked Meats & Superior Sausage presents the Fritz's Annual Polish Sausage Eating Contest.
Have you ever uttered the words "I could eat 20 of these" while enjoying a Fritz's award winning Polish sausage? Now's your chance to put it to the test. Join us and compete against other challengers to see if you've got what it takes to be the Sultan of Sausage, the Polish Pulverizer, the CHAMP!
When:Saturday September 12th, 2026
Sign-in 9am-Competition begins at 10am
Where: Fritz's Smoked Meats & Superior Sausage 10326 Stateline Rd. Leawood, KS. 66206
Additional Info: