After refining their recipes and sausage-tying skills late last year, Med Market deli manager Cindy Gibson and marketing supervisor Tanya Halcrow had a ''pretty crazy'' three-week period over Christmas and New Year making the gourmet bangers.
''The butchers out the back do the mix for us but the girls add the extra bits to make them taste nicer,'' Ms Halcrow said.
At its peak, the sausage-selling frenzy required tying 100kg to 150kg of sausages per day.
''It was just phenomenal ... every single person that came to the counter bought sausages,'' Ms Gibson said.
''It's quite overwhelming when you think `Crikey, they're selling so well, better think about the next batch', and it's only a day later.''
It was ''definitely the busiest summer'' the store had seen since shifting to its more high-profile location at the entrance to Wanaka's town centre.
''And we have actually recorded the best December in trading history,'' Ms Halcrow said.
''I think the [holidaymaker] numbers are increasing into Wanaka.''
Pork and fennel was the pair's ''most famous'' flavour combination, but a new bourbon and beef mix being released on Waitangi Day was expected to be an even bigger hit.
It has been several years since Wanaka's Mediterranean Market stopped making its own sausages when its previous butcher left.
But after Ms Halcrow had a ''hilarious'' couple of days shaping her own snarlers at home recently, the concept made a comeback at the store.
''There's a lot of work involved but the finished product is pretty awesome,'' Ms Gibson said.
