Scouting out NZ’s top sausages

Keen judge Kathy Paterson at the 2015 semi-final.

The search for NZ’s top sausages has begun with 500 being cooked, devoured and judged over the next two days by top foodies, butchers and industry heavyweights.

The panel of 24 judges will determine which 12 sausages will move on to the final judging day of the Devro Great New Zealand Sausage Competition to be held on 6 October. From here, the nation’s supreme sausage will be announced just in time for National Sausage Day on 14 October which pays homage to the barbecue season and a national summer icon.

Head judge, Matt Grimes is passionate about the industry and is excited to be a part of this year’s competition.

“Sausages are a national icon, whether they are used for fundraising, at social gatherings or served on dinner plates. They are hugely appreciated in New Zealand and this competition is all about finding the best of the best,” says Grimes.

Judge and president of the New Zealand Food Writers Guild, Kathy Paterson is a true expert when it comes to food and the question on her lips is what does it take to be named the nation’s top sausage?

“At the judging table we first examine the visual appearance of the sausage then once cooked we are looking at its aroma, texture, composition and of course, the taste.

“I’m not sure which of the factors will ultimately decide our winner but given my experience with the high quality product our butchers deliver, I’m sure it will be no mean feat,” says Paterson.

The twelve competition categories range from beef, pork, poultry, pre-cooked, continental and gourmet.

In addition, a public voting day is being held at lunchtime on 7 October at Smales Farm Business Park in Auckland to determine the recipient of the People’s Choice Award.

The competition is sponsored by Devro, Kerry Ingredients, Hally Labels and Alto Packaging.

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