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Record number of sausage makers set for Supremacy

Media Release
For Immediate Release
Thursday 19 October 2006

Record number of sausage makers set to prove Supremacy

Entries for the 2006 Great New Zealand Sausage Competition officially closed on Friday 13 October with a record number of entrants set to compete for the coveted title of New Zealand’s ‘Supreme Sausage’.

Judging will take place on 3 and 4 November at Wellington Institute of Technology’s Hospitality School in Petone, Lower Hutt. Panels of industry judges will poke, prod, smell, inspect, and taste over 512 entries from 80 companies to select the nine category winners. The number of entries is up 15% from last year’s competition.

The nine competition categories include; Beef, Pork, Saveloy/Polony/Cocktail, Precooked/ BBQ, Flavoured, Flavoured Pre-cooked/BBQ, International, Traditional and Gourmet. The International and Gourmet categories traditionally attract the most entries. This year there are 128 entries for the International category and 119 entries for the Gourmet category.

“We are extremely pleased with the significant increase in the number of companies competing in this year’s Competition, with a record number of entries being received.

It is also great to see a good level of interest across all categories,” says General Manager Stephen Macaulay.

The grand final will be held on Wednesday 8 November at Wellington’s Duxton Hotel, when the nine finalists will be tasted and scrutinised by a celebrity judging panel including Kerry Tyack, Simon Holst, Fr Des Brittain, and Chief Frank Prskawetz to determine New Zealand’s ‘Supreme Sausage’.

“The Great New Zealand Sausage Competition recognises the talent and skills of our top sausage makers throughout the country. From beachside BBQs to school sausage sizzles, through to quality restaurant dining it’s a well known fact that Kiwis love their sausages,” says Mr Macaulay.

Selected entrants from several categories will also compete in the Kids Choice Awards. Together with our judges, two panels of young experts will put their discerning palates to work to choose their favourite sausage. Judging by under 5’s will take place at 2pm on Friday 3 November, with the 7 to 12 year-old panel judging at 3:30pm.

Devro, a world leader in the development, production and marketing of collagen casings for sausages is once again the proud principal sponsor for the Great New Zealand Sausage Competition. The competition is also supported by Kerry Ingredients, with packaging supplied by Alto.

ENDS

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