New Zealand's top sausage set to be announced
New Zealand's Top Sausage is set to be announced next week – just in time for barbecue season!
Last week over 400 entrants into Devro's 22nd annual Next Top Sausage competition were whittled down to a group of finalists.
A panel of experts judged the sausages on visual appeal, aroma, flavour, texture, shrinkage and composition.
Head technical judge, Matt Grimes, says he was "impressed" find the quality of the sausages improving every year.
President of the New Zealand Food Writers Guild and semi final judge, Kathy Paterson, says it was great to see how "each sausage manufacturer leaves their own stamp on their product".
“There are some excellent flavour combinations which the butchers have put a lot of thought into,” Kathy says.
The 22 gold medallists from 11 categories will go on to the Grand Final in Auckland on October 21st, in the hope of taking out the 2015 Supreme Award.
THE GOLD MEDALLISTS
Continental Fresh Category
- Ellerslie Meats - Italian Fennel
- Elite Meats – Italian Pork
Continental Ready-to-Eat Category
- The Aussie Butcher New Lynn – Bierstick
- Peter Timbs Meats - Kransky
Flavoured Category
- Countdown – Countdown Pork Flavoured
- Hellers – Beef Flavoured
Gourmet Category
- TR Pride – Beef and Blue Cheese
- Bishopdale New World – Pork, Cracked Pepper, Coriander and Basil
Pre-cooked/BBQ Category
- Greytown Butchery – Beef Flavoured Pre Cooked
- Harris Meats - Beef Pre Cooked
Poultry Category
- New World Gore – Chicken, Cranberry and Camembert
- Westmere Butchery – Duck A’La’Orange
Rounds Category
- Hellers – Black Pudding
- Greytown Butchery – Black Pudding
Saveloy/Polony/Cocktail Category
- The Kiwi Butcher Shop – Saveloy
- Cattermoles Butchery – Smoked Saveloy
Traditional Beef Category
- Countdown – Countdown Angus Beef
- Angus Meats – Angus Reserve Beef Sausage
Traditional Flavoured Category
- Meat King – Lamb and Mint
- New World Woolston – Pork, Fennel and Mint
Traditional Pork Category
- Countdown – Countdown Alpine Pork
- Peter Timbs Meats – 100% Free Farmed Pork
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.