SunLive – BOP butchers win medals at sausage competition

The highly anticipated Dunningham Great New Zealand Sausage Competition showcased the country’s best sausages at a special awards evening held in Auckland.

Butchers from the Bay of Plenty region were among more than 60 producers across the country to receive a medal for their culinary creations.

First place went to Auckland-based Westmere Butchery, beating out over 800 other entries to be declared the Supreme Winner with its Pork and Leek Sausage, praised by the judges for its exceptional balance of flavour, texture and quality of ingredients.

This year saw stiff competition with 808 sausages and meat products (meatballs and hamburger patties) entered in 16 categories: 13 for sausages and three for mince. The competition, an annual celebration of craftsmanship and taste, showcases the best from butchers and producers from across the country.

The path to the highest status was long and difficult; judging took place in two stages. The first round of category judging took place over eight days with 34 panels of judges participating. Each group consisted of one technical judge and two aesthetic judges. Entries were judged on their technical composition, aroma, appearance, texture and, most importantly, taste.

In the second round of judging, the products that scored the most in the Champions categories advanced to a top judging day where they were re-scored to determine New Zealand’s best sausage.

Acclaimed food writer and competition judge Katie Paterson said: “The flavors used by Westmere Butchery are a classic combination that work well together. They achieved balance and seasoning and the leeks were perfectly cooked and tender, creating an excellent texture. The flavors of the leeks and pork came through beautifully, resulting in a truly delicious sausage.”

Technical judge Brian Everton from Cabernet Foods added: “What stood out technically was how well the ingredients were balanced and evenly distributed throughout the sausage. You could see the flavor, grind and quality of the meat that came together to create a winning combination.”

Judge Kathy Paterson on Supreme Court Day.

The general public was also invited to try and vote for their favorite sausage during the People’s Choice luncheon. The top six best-rated sausages were tasted anonymously, with Mapari Meats in Mount Wellington, Auckland, triumphing with their venison chorizo ​​and taking home the People’s Choice Award.

In addition to the Supreme Sausage and People’s Choice awards, Dunedin’s Princes Street Butcher & Kitchen won the Dunningham’s Choice award for its traditional pork sausage. This award recognizes the best scoring sausage made with Dunninghams spice blend. The winners in each of the 16 individual categories were also announced. These results highlight the incredible range of talent in New Zealand sausage makers and the growing recognition of quality minced meat products.

The announcement of New Zealand’s best sausages, burger patties and meatballs couldn’t have come at a better time for Labor Weekend and the nation’s barbecue ritual as summer approaches. As New Zealanders dust off their grills, they now have a trusted source of information on New Zealand’s best barbecues, ensuring summer BBQs are a resounding success.

The Dunninghams Great New Zealand Sausage Competition is proudly supported by Dunninghams, Big Chill, Kiwi Labels, Multivac Handtmann and Pact Packaging.

Bay of Plenty region medalists were:

Mount Butchery, Mt Maunganui, won gold for its roast lamb sausage and caramelised onions.

Thomson’s Butcher Shop, Papamoa, won Gold for BBQ Pork Belly Sausage with Cashew Dumplings, Roast Lamb Sausage with Honey and Cumin, Pork Firecracker, Pork Belly and Smoked Paprika, and Bronze for San Choi Sausage with Onions and Cutlet with chicken burger.

A complete geographical list of medal-awarded sausages is available. Here