Butcher to dish up sausage sizzler
There’ll be more bangers for your buck today as Christchurch’s sausage sorcerer tries to break the Guinness World Record to make the most sausages in less than a minute.
Corey Winder of Elite Meats, in Riccarton, flies to Auckland this morning in a bid to destroy Irishman Barry John Crowe’s world record of 78 sausages in 60 seconds.
He’ll stuff in front of a crowd – cameras, timekeepers, sponsors – at a carefully monitored event.
Winder reckons he has a shot at getting past 78, but it’ll be a stretch: ‘‘I’m getting around that mark, let’s just say that. I’m just hoping for a little bit better.’’ But why?
‘‘The old butchers need a bit of recognition. There’s a lot of skill in what we do and to get a bit of exposure is absolutely fantastic,’’ he said.
To get to the top Corey had to win the 2017 Devro Great New Zealand Sausage Competition, where he out-stuffed four other butchers.
As they say in the sausage world, there’s only one way to stuff Italian pork into 30 metres of Devro-23 collagen – a Multivac.
That requires some translation for those not intimately involved in banger butchery. .
The sausage machine is the fastest way to feed meat into sausage casings compared to the slower piston machine Winder is used to.
‘‘Getting the meat into the skin ... is a key component. If it’s too slow you’re not going to get enough links so you need something good and fast to do that,’’ he said.
Winder has opted for pork because he reckons pork is the quickest sausage to make, compared to the more cumbersome beef and venison.
He has selected his prizewinning Italian pork sausage (with fennel and garlic) for the task, his shop’s most popular sausage.
The Guinness rules insist sausages must be a minimum of 10.1cm in length. Winder has chosen a Devro 23 collagen sausage skin, well within world record guidelines.
For those in the business, you’ll be relieved to know that Winder is not using a 15m length casing, which would only enable him to make about 75 of his Italian pork sausages.
Instead, he’ll opt for an industrial-sized 30m length and strategically stop the stuffing at a point where he thinks he can link all the sausages.
Winder does not have an elaborate preparatory routine and isn’t taking a break the day before. The summer barbecue crowd will be in on the weekend and there are bangers to stuff.
‘‘It’s one of those things. It’s something you do everyday. Work doesn’t stop, work’s gotta keep going. We need sausages for the shop,’’ he said.
The footage of Corey’s attempt will be sent to the the Guinness World Record governing body, who will review it and confirm the result. The process takes several months.