Frank’s frankfurters win artisan award
Te Aroha West business Frank’s Sausages has been named a winner in the 2016 Cuisine Artisan Awards for its frankfurters.
After relocating from Hamburg, Germany to New Zealand, owner Frank Nagel struggled to find a decent sausage.
Despite never having done it before, he began making his own in the laundry at home in the Waikato.
Trial and error at the local farmers’ markets helped Nagel tweak the formulas as necessary, and the sausages became so popular that he and his wife, Sheryn Cook, found demand outstripped supply.
Six years ago, Frank’s Sausages was born, and Nagel along with four staff members now make enough sausages to supply stores around the country.
The winning traditional frankfurter is one of a range of sausages that Frank’s Sausages produces, including pork with smoked paprika, Cumblerland and a German Thueringer bratwurst.
Nagel said the winning frankfurter was based on a recipe by Werner Fassler, who owned the Te Aroha business before him for about 25 years. ‘‘We made a few changes,’’ Nagel said.
There were many steps involved in making an award-winning frankfurter.
‘‘Every person in the process has to do a good job to get a good product. It’s a team effort,’’ he said.
‘‘It’s nice to win an award and we always with every product try to make the best possible product, especially with the franfurters.’’