Tastiest sausages

To find the best sausage of the year, a group of butchers, chefs, food writers and critics spend several days tasting hundreds of samples. For the finals, they narrow the field to 10 sausages, but along the way award gold, silver and bronze medals in various categories.

Over the years, pork has been the snarler of choice for many New Zealanders, but in recent times, innovative flavours and meats have tempted cooks to try other varieties. At this year’s competition, chief judge Kathy Paterson noted that although there were some outrageous flavours, such as liquorice, and an excess of feta cheese, butchers were being more circumspect with their additions and flavours.

Popular now are spicy sausages, especially those made in the style of European chorizo and merguez, and chicken sausages. In the gourmet section, mussels were used in sausages that won gold and silver medals. The list of winners showed there’s no firm leader when it comes to who’s making the best sausages: supermarket butcheries, small artisan producers and old-fashioned butcher shops were standouts in various sections.

The 2017 supreme winner was a surprise to some. The winning boudin noir, also known as black pudding, was made by Akaroa Butchery & Deli. It’s an acquired taste, and certainly not an ingredient to use in this week’s sausage recipe, unless you’re cooking for adventurous eaters. However, boudin noir is a perfect centrepiece for a gourmet breakfast. It can also be added to potato dishes and savoury tarts. Place them in a steamer over boiling water and cook about 10-12 minutes until tender.

Gently melt the oil and butter in a heavy frying pan. Pat the potatoes dry with paper towels, then add to the frying pan with the sage leaves. Cook over a gentle heat for about 15 minutes, tossing frequently until the potatoes turn golden and the leaves crisp.

Season to taste with salt and black pepper. Serve hot.

Serves 3-4.