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Mangawhai sausage wins sizzling contest


Dan & Ange KlinkSnag in a blanket, bangers, snarlers – whatever you choose to call them, that humble staple of the kiwi barby has now been elevated to semi-royal status by Mangawhai butchers Dan and Ange Klink with Mangawhai Meat Shop’s Chicken, Lime and Lemongrass sausage beating 500 other sausages in the Devro Great New Zealand Sausage Competition in October.

Modern day butchers are not shy in experimenting with both products and taste, and though he’s been using this Thai-based recipe for around four years Dan’s entry tantalised the judging panel of butchers and food experts this year with it’s smoothness of texture and subtle flavours to carry off the major prize.

There was a long process behind naming this sausage as number one in New Zealand, with the 500 entries allocated into one of 12 categories such as traditional beef and poultry. All entries were examined, pulled apart and tasted by a panel of 24 judges made up of chefs, food writers and industry heavyweights.

From there, gold, silver and bronze medals were awarded in each category with the gold medallists being re-judged against one another at the final judging day where Klink’s sausage came out on top.

The Mangawhai Meat Shop sausage repertoire also includes the likes of Beef and Merlot, and Spicy Italian to name just two options, and with the evolution of our eating habits and penchant for more exotic tastes in recent times, this award-winner is guaranteed to elevate the simple Saturday night barby to an alfresco experience.

If you prefer standard beef or pork bangers, well, you can have them too – gluten and dairy free as well – but wouldn’t you rather go that one step further?

Saturday market days at the Village will see an array of Meat Shop wares on display in the shop while the barby sizzles away on the pavement outside, your opportunity to try before you buy and you must try New Zealand’s champion sausage.

Thanks to this success the Mangawhai morsel is also being enjoyed in other eateries around the country.

As runner-up in the NZ Butcher of the year 2016, Dan’s expertise goes a long way further than just sausages and remember, that Christmas ham needs to be ordered early.

BEST: Judges said the Mangawhai sausage was mouth watering, unique and stood out from the rest. Pictured, Dan and Ange Klink at the awards ceremony.

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