Pork and Sage Sausages – Zamora
My favourite South Island butchery is Zamora. Based in Queenstown, the Argentinian background of the butchers shows though in the products they make.
The pork and sage sausage is not an Argentinian inspired sausage, its inspiration comes from Europe. As expected, another quality sausage has been produced by Nicholas and Matias from Zamora.
I cooked these sausages in the oven along with cannelloni beans, Portobello mushrooms and tomatoes. I added a touch of olive oil and balsamic vinegar. This simple dish is baked quickly in oven and makes great wholesome winter food.
These are a long thin sausage. The meat is finely ground pork, which is the dominant flavour and ingredient. The labelling says they are 80% pork. There are elements of sage, garlic and a hint of pepper that supplement the flavour of the pork. All these secondary flavours are relatively subdued. This is a meaty pork sausage that will appeal to all.
The sausages are made with natural casings and are dairy and gluten free. In 2017 they won a gold medal at the Devro Great New Zealand Sausage Competition.
I purchased these sausages form New World in Thorndon. Moore Wilson’s also stock Zamora sausages. A list of South Island stockists is available here.