This year’s best sausage is about to be crowned. Now in its 22nd edition, the prestigious Devro New Zealand Sausage Competition will have its Grand Final in Auckland on October 21st, acknowledging the skills of Kiwi butchers and small good manufacturers.
During a tough semi-final, over 400 entries were evaluated across different parameters, such as appeal, aroma, flavour, texture, shrinkage and composition. Eventually 22 gold medallists made the list, belonging to 11 categories that include traditional beef, traditional pork, poultry, saveloy, pre-cooked, flavoured, traditional flavoured, rounds, continental fresh, continental ready-to-eat and gourmet.
The overall quality of the entries truly captivated the judges. “Each year I am impressed by the amount of skill Kiwi butchers have, which is evident in their product,” commented head technical judge, Matt Grimes. Another semi-final judge, president of NZ Food Writers Guild Kathy Paterson, praised the competitors for their creativity. “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,” she said.
The 22 finalists will now battle it out for the 2015 Supreme Award.
