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It’s a sausage judges say some “won’t touch with a bargepole”, but a black pudding snarler has won out as New Zealand’s tastiest.
The Devro Great New Zealand Sausage Competition wrapped up last night after more than 500 entries were sampled by a panel of 48 judges.
The winning saussie was the “Boudin Noir” from Akaroa Butchery & Deli.
Head judge Kathy Paterson said the panel was thrilled with the result.
“Black pudding or in this case, Boudin Noir, is a polarising sausage.
“Some won’t touch it with a bargepole while others love it and then there are those who think it falls into the superfood category.”
Ms Paterson described the snarler as being “well-crafted” with a “beyond sensational” texture - and encouraged all Kiwis to give it a go.
It was delicious added to a potato dish, used in a savoury tart or pan-fried and tossed into soup, she said.
Brendan Foster of Akaroa Butchery & Deli called the acknowledgement a “career highlight”.
“Black pudding sausages originated as a means of avoiding food waste. For mine to now be recognised as New Zealand’s best is a pretty huge achievement”, he said.
“Proud is an understatement.”
The competition also provided a stage for four of the country’s best butchers, who were challenged to produce as many sausages as possible in one minute.
Christchurch butcher Corey Winder came out on top, amazing the crowd by making 56 sausages in one minute.