In the deep and dusky south, in what locals say is the last place in New Zealand to see the sunset, the country’s best sausage might just have been crowned.
Self-declared as the “Sausage Capital of New Zealand”, Tuatapere – population 560 – played host to New World’s Sausage Showdown on Thursday.
Five finalist sausages from across the country were brought to the western Southland town, where the winner was decided not by celebrity chefs but by locals.
Thomas Ramage, from New World Alexandra, took out the top honour with his beef cheeseburger sausage.
Ramage said he and his team were proud of the flavour balance they had achieved.
“We’re here to showcase our cheeseburger sausage, which we’re really looking forward to showcasing from our team in the butchery here,” he said.
“Me and Lily are really proud of what we’ve achieved here with the flavour balance.”
The sausage incorporates pickles, Colby cheese and mozzarella to recreate the flavour of a classic cheeseburger.
“We incorporate pickles and Colby cheese and mozzarella into it for that way you still see the picture of the cheese, and then also experience the taste too,” he said.
“With the Pam’s crinkle cut jar of pickles and the pickle juice … It helps enhance it and keeps the sausages nice and moist once they’re cooked.
“It’s pretty much like taking a cheeseburger and a sausage, two really good things, mashing them together.”
Other finalists included a brisket, jalapeno and cheese sausage from New World Ferry Rd in Christchurch, and a smoky beef maple sausage from New World Waipukurau.
David May, butchery manager at New World Ferry Rd, said his entry combined brisket, jalapeno and cheddar with a smoky seasoning.
“I also incorporate nice smoky pea seasoning into it so it gives it that sort of barbecue flavour. So yeah, it’s definitely a really nice sausage.”
Mark Bean, from New World Waipukurau, said his store opted to keep things simple with a beef brisket and maple combination.
“Our manager Lewis came up with the idea rather than make the smoky bacon and maple with pork, which was rather sweet, he changed it to beef brisket,” Bean said.
“We’ve done it with beef brisket, just the Dunningham’s mix and use ice and water. Keep it simple, stupid.”
The event was co-ordinated alongside the Tuatapere Community Board and local tourism operators.
Anne Horrell, chairperson of the Tuatapere Te Waewae Community Board, said the town was proud of its sausage heritage.
“In the 80s, there was a competition … and the one that won was actually the butcher that was here at the time called Leo Henderson,” she said.
“His sausage was voted the best sausage in New Zealand. So that’s where it started. So he put us on the map sausage-wise.”
Horrell said events like the competition helped bring the community together.
“I just think any occasion that brings Tuatapere folk together is a great occasion. We love Tuatapere. We love its environs. We’re very proud of its community.”
Deborah McDougal, from Tui Base Camp and one of the event organisers, said the town took its title seriously.
“We’re world famous for our sausage, but we’ve decided that actually we’re going to enter the sausage competition and prove to the rest of New Zealand that we are actually the best,” she said.
Asked what makes a great sausage, she was succinct: “Meat, meat and meat. Meat is what makes a good sausage. If it hasn’t got meat, you can’t really call it a sausage.”
New World head of marketing and customer experience Giselle Bleakley said the competition had showcased the creativity of the chain’s butchers.
“To see the winner chosen by the people of Tuatapere makes this extra special. It’s a true celebration of craft, community and really great sausages,” she said
The winning sausage will now be available in participating New World stores nationwide.
Ben Tomsett is a multimedia journalist based in Dunedin. He joined the Herald in 2023.