After having the pleasure of being a judge at the Devro Great New Zealand Sausage Competition it was great to see the result announced. In a first, joint winners were awarded the Supreme Award. Te Rapa New World’s Angus Beef … Continued
Roast Chicken Chipolata – L’Authentique Variety is the spice of life, so for the second night in row we ate sausages. This time roast chicken chipolatas from L’Authentique and naturally I had high expectations when I cooked up these snarlers. … Continued
Chicken and Capsicum – L’Authentique The next few reviews will focus on sausages by L’Authentique. I have reviewed a number of L’Authentique in the past. They make superior, great tasting sausages so I had high expectations of these snarlers. As … Continued
Argentinian Duck Chorizo Sausages It’s always a happy day when I am at Park Avenue Quality Meats and spot a new sausage in the cabinet. It was an Argentinian duck chorizo, which of course immediately due my attention. I asked … Continued
Judging at the Devro Great New Zealand Sausage Competition This week I spent two days in Auckland judging at the Devro Great New Zealand Sausage Competition. It was taste buds, the olfactory sense and mandibles to the fore as eight … Continued
Cavapcici Sausages – Park Avenue Quality Meats I was recently at my regular haunt, Park Avenue Quality Meats, and spied sausages I had not seen before – cavapcici sausages. They are a skinless sausage from Serbia. I enjoy a skinless … Continued
Ngā tōtiti kabonosy I haere au ki toa Park Avenue Quality Meats. I hoko au nga tōtiti. I hoko au ngā tōtiti kabonosy. I tūhi au mō te tōtiti kabonosy. He kau he poaka ki roto ngā tōtiti kabonosy. Ka kai i te … Continued
Pork, Truffle and Parmesan Sausages As part of the trip to Southland, we were in New World in Gore. I saw these sausages for sale decided to buy them. They were made at New World in Gore. The snarlers came … Continued
Andouille Sausage – Eastbourne Village Butchery. In a previous post I was in Eastbourne and at the same time I purchased some andouille sausages. Andouille sausage originates in France and is a pork sausage. It has also become part of … Continued
Cured and Smoked – Pickle and Pie As part of Wellington on a Plate, we went to Pickle and Pie for a meal called Cured and Smoked. Pickle and Pie is a Wellington take on a New York delicatessen serving … Continued