Christchurch sausage-maker meats his destiny

  • 10/11/2017

An award-winning Christchurch butcher is hoping he doesn't hit a snag on Friday, as he takes on a sausage-making world record.

The owner of Elite Meats Bush Inn Corey Winder will have to bang out 78 sausages in a sizzling time of 60 seconds.

Mr Winder says to be frank, it could be a hard slog, as it takes a lot of skill and consistency.

"When you're filling a sausage you don't want air pockets in it, you want a nice consistent fill through your skin," he told Newshub.

"If you overfill one particular spot you'll end up with bulges and when you try to link you end up breaking them."

Mr Winder says all good snarlers take time to perfect - something he's been doing for years.

"It was something that you struggled with for a start, and once you eventually picked it up and go through those steps you learn how to make them, master the art of actually linking them, and then once you gain that you work on your speed and as you go you get faster."

The record is currently held by Irishman Barry John Crowe.

For his attempt, Mr Winders will be making Italian pork bangers - the most popular at his store and also the easiest to fill.

While he's nervous and not over-confident, he already has a sausage-stuffing title to his name, winning the 2017 Devro Great New Zealand Sausage Competition.

Mr Winder's record attempt will be closely monitored by cameras and timekeepers in Auckland on Friday morning.

Newshub.