New Zealand’s Supreme Sausage Announced

Wednesday 7 November 2007

New Zealand’s Supreme Sausage Announced

A pork sausage made by Black Rock Butchery in Auckland was today judged the Supreme Award Winner in The Great New Zealand Sausage Competition.

The sausage, made by butcher Gavin Cameron was judged by a panel of celebrity judges Kerry Tyack, Lois Daish, Simon Holst, Jan Henshall (Pork Processors) and Mita Warbrick, Head Chef at The Duxton Hotel Wellington.

Black Rock Butchery’s pork sausage was one of nine gold medal winning sausages in the competition, which began last week with 521 entries from 76 companies.

New Zealand’s Supreme Sausage maker Gavin Cameron said, “Taking out the Supreme Award in The Great New Zealand Sausage Competition is great recognition for small butcher shops like ours. It really highlights the quality and skill of our trade.

He said his winning pork sausage was, “a basic but good traditional sausage.”

Gavin Cameron now expects to be very busy making pork sausages. In a twist, last years Supreme Winner, Grahame Law from Westmeat was Gavin Cameron’s tutor during his butchers training; the student has become the master.

The Great New Zealand Sausage Competition judging commenced on Friday 2 and Saturday 3 November to determined the nine gold medal winners that went through to the final to vie for the Supreme Award held today.

The 9 gold medal winners are:

1. Beef – Westown Butchery, New Plymouth
2. Pork – Black Rock Butchery, Auckland
3. Pre-cooked/BBQ – (Traditional Chicken), Tegel Foods Ltd, Auckland
4. Flavoured BBQ – (Spicy Italian Precook), Heller Tasty Ltd, Christchurch
5. Flavoured -– (Beef Flavoured), Normanby Butchery Ltd, Taranaki
6. Saveloy/Polony/Cocktail – (Cocktail), Westmeat Wellington
7. Traditional – (Lamb and Mint), Heller Tasty Ltd, Kaiapoi
8. International – (Turkish Beef, Gluten Free), Heller Tasty Ltd, Kaiapoi
9. Gourmet – (Moroccan Lamb), Seaside Meats Ltd, Auckland

Retail Meat New Zealand General Manager, Stephen Macaulay, was very pleased with the high standard of entrants in this year’s competition.

“The Great New Zealand Sausage Competition is now in it’s thirteenth year and each year the standards and the number of entries get higher. The 2007 entries demonstrate the range and quality of sausages being made in New Zealand.”

In 2007 a Great New Zealand Sausage Competition brand has been launched. “Having an easy to recognise brand for medal winning sausages is great for consumers,” says Retail Meat New Zealand’s General Manager Stephen Macaulay.

ENDS

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