At the Kolbászfesztivál, competing teams bring their own traditional manual meat grinders and stuffing machines along with spices and tools like knives and plastic cutting boards. The organizers supply cleaned casings for the participants, while electricity and hot water are unavailable on site. Teams must return their crates to the meat collection point by 12:00 after the competition concludes.[1]
Judges evaluate the sausage-making process, the aesthetic appearance of the raw sausage, the taste and texture of the cooked product, and the table decoration. Each team must submit one 30 cm sausage for judging alongside the return of their crate. While aprons and hats are recommended, they are not mandatory. Remaining sausages cannot be cooked on site due to fire safety and hygiene regulations.[1]