Princes Street Butchery and Kitchen was awarded a gold elite medal for their traditional pork sausage and a bronze medal for their Spanish chorizo sausage at the Great New Zealand Sausage Competition.
The Great New Zealand Sausage Competition is a nationwide event in which butcheries and stores submit their best sausages for judging against entries from all over the country.
Owner David Gibson said its win was a huge achievement for the whole team.
"It’s absolutely amazing. I am really excited for the whole team. So much hard work has gone into getting us to this point.
"A lot of work goes into our sausages to get them up to our standards.
"The sausages are all hand mixed, hand filled, tied by hand and we’re only doing batches of 10 to 15kgs at a time."
"A standard pork sausage is something you can always enjoy and goes with everything. It is a huge achievement for us to win in such a huge category.
"It’s a big deal for us for our pork sausage to be awarded as one of the top seven sausages in the country," Mr Gibson said.
Asked what the secret to a good sausage was, assistant Rowan Hoesch said it was making them with love.
The annual competition broke their previous records for entries with a huge 646 entries, representing the craftsmanship of 116 producers across the 14 sausage categories.
The lineup also included mince category for burger patties and meatballs.
Other winners from across Otago were Fergbutcher, who won gold in the Irish pork category and bronze for their Ferg sausage.
The Fridge Butchery also won silver for their steak and kidney sausage and bronze for their pork and fennel sausage.
