Kapi-Mana News - - OUT & ABOUT -

Add a gourmet treat to your sum­mer BBQ with sausages from the fresh, hand-made va­ri­eties at New World Porirua.

Butchery man­ager, Ron, comes from a fam­ily back­ground in making small goods and has been making fresh sausages for more than thirty years. Now he is pro­duc­ing them in twelve va­ri­eties, mostly gluten free, and de­mand is step­ping up. The sausages have a fresh shelf life of six days and are made from 100% prime NZ beef, lamb and pork. Ron can even be seen slic­ing the fresh red meat fromprime lamb legs to feed his min­cer. The Greek Lamb va­ri­ety comes as a long chipo­lata, ideal for hot dogs matched with New World bak­ery bread rolls. Most va­ri­eties are gluten free and in­clude a beef al­lergy friendly va­ri­ety. Ron’s favourites are the Texas chilli pork and the honey, mint and rose­mary lamb sausage, both very pop­u­lar with cus­tomers. Other va­ri­eties in­clude Ir­ish pork, manuka honey and hick­ory pork, all made from fresh NZ pork with the al­lergy friendly and gluten free va­ri­eties clearly la­belled in the chiller cab­i­net. They all come in nat­u­ral pork skin cas­ings. Ron’s BBQ ad­vice is to cook on a lesser heat on the BBQ for a bit longer so you do not burn the skin, us­ing some veg­etable oil. This way, they get golden brown and are more suc­cu­lent on the taste buds. When in store, do not forget to stock up on flat mush­rooms and tasty toma­toes for the BBQ and have a look at the huge se­lec­tion of mus­tards, sauces and rel­ishes in-store. There’s freshly made meat pat­ties as well and all can be matched with tempt­ing bread buns to suit from our Bak­ery. Your sum­mer BBQs will never taste the same again.

Cliff Wood­ward

Mas­ter Butcher

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.