New Zealand’s best sausage has been crowned, and it goes to the reigning champs at Westmere Butchery in Auckland.

A three-month-in-the-making beef, truffle and parmesan creation has taken out the top spot at this year’s Great New Zealand Sausage Competition.

Westmere Butchery is behind the winning sausage, marking the fourth national win for the team in the last seven years.

Butcher David Rossiter said it was all about experimenting and combining flavours until they struck the winning flavour combo.

“We made a wild boar and truffle, and we made a beef and parmesan, and we just thought they’re both nice sausages, what about trying them both together?” David told RNZ.

It turned out to be excellent.

Judges were impressed with the balance of flavour, and chef Sam Anderson told RNZ’s Morning Report they all “blended seamlessly”.

"The truffle was the first thing to hit, blending seamlessly with the parmesan, while the beef flavour still came through."

David has spent over 45 years in the business, and says the trick to a good saussie is quality ingredients and cooking them properly.

“To be awarded Supreme again, we’re over the moon, just ecstatic. These awards are what we strive for, and they show that we, as butchers, are doing what we do best," he said following the big win. "Our driving force is the fact that every other butcher keeps lifting the game each year. Hats off to every butcher in New Zealand for keeping us on our toes."

The secret to developing a winning recipe is true teamwork. Everyone brings ideas to the table. We start with a base plan, cook it up, tweak it, and take it from there.

I’d take his word for it, seeing as Westmere Butchery now holds four titles of best sausages in the country.

They won with their pork and leek in 2024, chicken, leek and bacon in 2019, and beef and mushroom back in 2018.

Clearly, they know their stuff.