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The multi award winning Mangawhai Meat Shop has added another trophy to its impressive string of sausage accolades, claiming its 23rd win at the prestigious Dunninghams Great New Zealand Sausage Competition.
Held in Auckland on October 21, the local team of meat connoisseurs took home gold for both their ‘free-range pork and fennel’ and ‘bolognese with parmesan’ sausages, along with a silver for their ‘chicken carbonara’ creation.
Dargaville’s Webster Family Butchery also earned recognition, winning bronze for their ‘roast lamb and caramelised onion’ sausage, while Auckland’s Westmere Butchery took out the Supreme Award with their ‘beef, parmesan and truffle’ sausage.
The Dunninghams competition celebrates the country’s top sausage producers and this year attracted over 800 entries from more than 110 butchery stores nationwide.
Mangawhai Meat Shop owners, ‘Sharp Black’ Dan Klink, a member of New Zealand’s national butchery team, and wife Ange, say every year the standard of the sausages gets higher.
“To see our sausies recognised alongside the best in the country is a massive honour,” Dan says. “It’s truly humbling for our little hardworking team to get such amazing recognition on a national level.”
He credits their success to his team’s focus on quality and innovation, and says the two winning sausages are a perfect blend of flavours that complement each other.
“There are no shortcuts taken in the making of a truly great sausage. We only use quality ingredients, nothing but kiwi-grown and sourced products.”
Since taking over the family business in 2012, Dan and Ange have racked up 23 awards.
“I have to pinch myself sometimes when I reflect on it,” he says. “What’s even cooler is hearing how excited our customers get about our wins. We’re incredibly grateful for the support of our community; we wouldn’t be here without them.”
