Where would NZ be without quality sausages to go with their homemade potato mash

The 2014 annual Devro New Zeland Sausage competition took place in Auckland last week, with Allenton Meat Centre of Ashburton (an amazing potato growing area) being crowned the supreme winner.

Traditionally sausage making was  used as a food preservation technique, and with nearly every country worldwide having their own ethnic sausage its not surprisingly the different flavor combinations that we are seeing these days!  This year the sausage of the day was beef and blue cheese. Butcher Paddy Kennedy of Allenton Meat Centre was tight lipped about his technique used to evenly spread the cheese through the sausage meat, but was prepared to disclose that he uses local dairy Talbot Forest’s Pure Forest Blue.