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175 million sausages ‘can’t be wrong’

November 19, 2007

175 million sausages ‘can’t be wrong’

Hellers scoops pool at New Zealand sausage awards

Hellers confirmed itself as the country’s premier sausage maker by picking up seven awards, including three golds, plus two Judges’ Commendations, at the 2007 Great New Zealand Sausage Competition.

The manufacturer of nearly 175 million sausages per year, Hellers won gold in the Flavoured BBQ section with its Spicy Italian Precook (where it also took second with its Chinese Honey), Traditional section with its Lamb and Mint sausage and in the International section with its Turkish Beef (Gluten Free).

Todd Heller, director of Hellers, said that the greatest satisfaction in winning these awards is the fact that even though the company produced such enormous volumes, it was still able to compete with the small boutique operator.

“We won three of the eight sections. The Spicy Italian and the Turkish Beef were ranges that we have re-released. With the Spicy Italian we added some spices and garlic to give a more authentic Italian profile, while the Turkish, which was thinner, is now a normal size,” he said.

Another secret to Hellers’s on-going success has been its capital investment programme, having spent in excess of $3 million on new machinery in the last two years.


Todd Heller Meats started in New Brighton, Christchurch in 1985 as a retail butcher shop. Such was the popularity of their sausages, they built a small factory at the back of the shop. This soon proved too small and in 1993 the business moved to new premises at Kaiapoi on the outskirts of Christchurch and became Hellers Limited.

In July 2001 Hellers purchased Sensational Sausages in Auckland, a company that produced a similar quality sausage to Hellers. This gave the company nationwide coverage.

In 2002, Hellers won the award for producing New Zealand’s Supreme Sausage.

Today Hellers employs over 300 staff in Kaiapoi and Auckland. They produce 80 different types of sausages and saveloys, along with bacon, ham and other service deli small goods. They produce approximately 175 million sausages annually.


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