In Search of a Superior Sausage

MEDIA RELEASE

WEDNESDAY, JULY 2, 2014

IN SEARCH OF A SUPERIOR SAUSAGE

The annual Devro New Zealand Sausage competition goes off with a bang as entries open for the 21st time.
Butchers nationwide are putting their best sausages forward in the hopes of taking out the 2014 Supreme Award.

Head judge and distinguished food writer Kerry Tyack believes that the number of standout entries increases annually.

“There is a greater number of high quality sausages entered every year. It’s wonderful for sausage loving Kiwi consumers who relish the better access to more variety, better quality and greater choice.

“I enjoy judging this competition each year. Not only do I keep learning more and more but it gives me another opportunity to work with a group of very passionate and knowledgeable people,” says Kerry.

More than 450 sausages across 11 categories will be tasted before the highest mark in each category will be tasted in the final to find the Supreme Award holder.

Kerry says the judging team comprised of butchers, chefs, ingredient makers and food media is looking for a sausage that pulls out all the stops, both technically and in palate appeal.

“Make sure the sausages represent exactly what you intend them to be. The final balance of flavour and the texture are what will impress the consumer.

“If you are determined to do well in this competition, set out to win and don’t leave any elements to chance,” says Kerry.

This year, the judges will also hand over to the public to help determine who will receive the 2014 People’s Choice Award.

The Village Butcher in Havelock North took out the 2013 Supreme Award with a pork sausage resulting in a dramatic 35% increase in trade following their win.

The competition is proudly supported by Devro, Kerry Ingredients and Alto Packaging.

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BACKGROUND INFORMATION
• The sausage competition has been running in various forms since 1994 and is now well established as an annual highlight for butchers and smallgoods manufacturers.
• In 2007 the competition was rebranded to the Great New Zealand Sausage Competition and pushed into the retail level with on-pack stickers which clearly identify the Supreme winner, as well as Gold, Silver and Bronze medallists.
• In 2011 the competition had a makeover once more to become the Devro New Zealand Sausage Competition. We now see over 450 entries from all over the country.
• The Devro New Zealand Sausage Competition has 11 categories for butchers to enter. Once entered, all of the entries are picked up by mystery shoppers and sent to Auckland/Christchurch.
• The sausages are then anonymously judged within their categories. The judges are a combination of butchers, industry experts, foodwriters and chefs. The judging process is overseen by Head Judge Kerry Tyack, a foodwriter with years of experience in food and beverage competition judging.
• Each sausage is judged by at least two judges and an average score is taken from these. Medals are then awarded for the marks received. From here, the sausages which received the top mark in each category are rejudged against each other to find the Supreme Award winner and the People’s Choice Award winner.

2014 Competition:
Friday 15 August – Entries close
Friday 26 September – North Island Regional @ Auckland Seafood School
Friday 3 October – South Island Regional @ CPIT
Tuesday 14 October – Grand Final in Auckland, location TBC
At the Grand Final there will be a People’s Choice Element. Number of judges is yet to be confirmed.

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