Supreme Sausage Made In Canterbury
Supreme Sausage Made In
It’s official – New Zealand’s best sausage is made on the outskirts of Christchurch.
Hellers last night won the Supreme Award at
the 2008 Great New Zealand Sausage Competition for its
Kransky sausage - a complement to the award
it won earlier this year for New Zealand’s best bacon.
Director Todd Heller says he’s thrilled with this win and sees it as a vote of confidence in his staff.
make 3-million sausages a week so the Kransky is off a
production line and competed against handmade sausages from
boutique butcheries all
over the country,” he says.
“At Hellers, we take great pains to make our products
consistent, so what a customer buys this week will be the
same taste and quality the next week.
It’s a real coup for this sausage off a production line to win not only its own category, but also the Supreme Award.”
Mr Heller says the Kransky is based on sausages made by Italians living in America and has a special taste.
“It is made
of smoked pork, coarsely ground and its secret is the
high-melt cheese we fold in,” he says. “The cheese
doesn’t disappear when the sausage
is cooked, so you get the nice texture of smoked pork with creamy cheese.”
This is not the first time Hellers has
won the Supreme Award for one of its sausages. Its “London
Pride” traditional English pork sausage won the title in
and the company has won more than 40 awards over the past ten years.
“It’s lovely to have won both the
country’s best sausage award and the country’s best
bacon award this year,” he says.
Todd Heller is a fourth generation butcher
and opened his first butchery in New Brighton in 1985. He
used recipes gleaned and tastes sampled through
overseas travel to offer his customers kebabs, marinated meats and flavoured sausages.
Word spread and Todd soon added a factory at the back of his shop until in 1990 the specialty sausages were being supplied to supermarkets.
later, his company moved to its meat processing plant at
Kaiapoi. These days, the company has more than 400 staff
producing up to 300 tonne
of sausages a week – which adds up to about 175 million sausages a year - including 80 different types of sausages and saveloys, as well as bacon, ham
and deli smallgoods.