The best sausage in the country was crowned last night as part of the Dunninghams Great New Zealand Sausage Competition.
The prestigious award was snagged by Westmere Butchery in Auckland, who beat more than 800 other entries with their pork and leek sausage.
Entries were assessed across two phases, with 34 panels of judges trying them over eight days. This was followed by a second stage, where the top-scored sausages were judged again.
The pork and leek sausage was praised for its “exceptional balance of flavour, texture, and quality ingredients”.
‘The flavours they used are a classic combination that works well together. They nailed the balance and seasoning, and the leek was perfectly cooked and tender, creating an excellent texture,” food writer and judge Kathy Paterson said.
“The flavours of both the leek and the pork came through beautifully, resulting in a truly delicious sausage.”
Technical judge Brian Everton of Cabernet Foods said: “Technically, it stood out for how well-balanced and evenly distributed the ingredients were throughout the sausage.
“You could see the flavour, the grind, and the quality of the meat, which came together to create a winning combination.”
Speaking to Breakfast this morning, Westmere Butchery’s Glen McKendry described the sausage’s ingredients.
“The right amount of leek in there, beautiful pork, the spices, right amount of salt and pepper, and nutmeg,” he said.
McKendry said creating a beautiful sausage was not all about the flavour, but also its texture.
“Got to make sure you’ve got the right grind on it, not too coarse, not too fine, the right amount of leeks to mix in with the pork.
“The main thing is that the flavour of the meat comes through, and that the leeks are just a little bit of an additive to it and that makes it different to all the rest.”
He then offered some advice on how to cook the best sausage this upcoming barbecue season.
“Don’t overcook the sausages, and just enjoy them,” he said.
He also recommended chefs don’t prick their sausages before cooking them.
“You don’t want to lose all the moisture from the sausages.”
