Sausage snags gold award

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Taking another step up from winning silver with their smoked Kransky two years ago, the Mangawhai Meat Shop team of Dan and Ange Klink struck gold earlier this month taking out the People’s Choice award in the North Island section of the 2014 Devro NZ Sausage Competition for their Toulouse sausage.

This was followed by an overall gold for the Toulouse sausage in the Continental Fresh category at the national Devro awards event held last week.

Armed with a little in-side information from a local French chef, mixed with a liberal amount of worldwide butchery experience and gently kneaded with a little Kiwi ingenuity, their entry was circulated and barbecued among Auckland University ‘gastronomes’ along with over 400 other snags and judged to be the sausage of choice in its category.

From the south east of France, Toulouse sausage consists of coarsely minced pork, a hint of lemon, a definite dash of pepper and garlic and enough white wine to give it that exotic tang while cooking, and taste on the plate.

The Mangawhai Meat Shop team are not afraid to mix and match flavours and cuts, so customers can look forward to some more exotic creations in the future.

With an impressive display cabinet in their shop, there is also a wide range of garnishes, sauces and marinades to suit their products – and will be in high demand now barbecue season is upon us.

The sausage sizzle is happening outside the shop on market days Saturdays or just drop in for your choice cuts. They’ll be pleased to meat you.

PEOPLE’S CHOICE: Dan Klink and the award-winning Toulouse sausage.

By Rob Pooley