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 #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.