Family favourite snags silver

Mangawhai Meat Shop has added two more trophies to its impressive list of accolades at the Dunninghams Great New Zealand Sausage Competition.

Held in Auckland on October 14, the team won bronze for its French-inspired Toulouse sausage and silver for its honey lamb and rosemary creation, marking the first time it has won an award since the shop began entering the competition 15 years ago.

A record-breaking 869 entries were submitted this year by 126 sausage makers nationwide, all competing for the ultimate accolade of being named New Zealand’s Supreme Sausage.

Dan Klink, a member of the New Zealand ‘Sharp Blacks’ who has owned the Mangawhai Meat Shop with his wife Ange since 2012, says they are stoked the honey lamb and rosemary sausage is getting the recognition it deserves.

“We think that one is a real Kiwi classic and a beautiful, well-balanced sausage,” he says.

“It has always been our kids’ favourite and has such a cult following, so it’s amazing that it has finally been recognised.”

Dan says that while it is amazing to have won at the competition again this year, having the community behind the Mangawhai Meat Shop and its team is one of their proudest achievements.

“We’ve always prided ourselves on making good products and serving our community. We might make the products, but the greatest joy for us is knowing that people enjoy them.”

Mangawhai Meat Shop joined other award-winning Northland butcheries at this year’s event. Coopers Beach Butchery was named category champion for its black pudding sausage, while Omak Meats Whangārei took gold for its pork and fennel snag.