February 26, 2026 • 5 mins
Thomas Ramage talks about his award winning cheeseburger flavoured sausages and why they have hit the spot with punters!
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Speaker 1 (00:00):
You got to day.
Speaker 2 (00:08):
This is the muster on Hakanui. Next, we're catching up
with Thomas Rammage. Now he's from New World Alexandra, but
yesterday he was down into a tarpary and he took
out the top honor with the New World's best butcher
made sausages in New Zealand with his beef cheeseburgers sausage. Thomas,
good afternoon.
Speaker 1 (00:27):
How are we going?
Speaker 2 (00:28):
Really good? How are you doing today after your success yesterday?
Speaker 1 (00:31):
Pretty whirlwind, Yeah, fantastic made. It's been a bit of
a whirlwine moment, but it's been an absolute honor for
the people of Tutapri to be the judges of our
cheeseburger sausage and take out the win.
Speaker 2 (00:42):
Because looking at the competitors, you're up against beef kalipino
and cheese chicken, ty green curry, tygreen coconut sausage. Goodness
me smoky beef, maple sausage, brisket, yellow pino and cheddar
as well, so certainly not your standard be snags no
no where.
Speaker 1 (01:01):
I was wondering how it would all go down, especially
with the everyone made a really good, really good product there,
so it was some tough competition, but you know, we
just we seem to have run the crowd over. I
think it helped being from from the South Island. We
definitely you know, we've got a bit of pride amongst ourselves,
so made sure we whispered a wee bit of good
good faith to the people as we did the comp
So now it's been been absolute honored to take out
(01:22):
the win. And yeah, the team here at Alexandrinwle Butchery,
we're over the moon. It's been fantastic.
Speaker 2 (01:28):
The thing about this competition, Thomas, is that the winner
was packed by the community, not by chefs or experts
of the industry as such. So they just came around
and tasted all the sausages and they just ticked a
box more or less.
Speaker 1 (01:40):
They sure did. Yeah, So each each member of the
town had a token that they could use for a vote.
So they'd all go around and they'd have a sample
of it. We'll try everyone sausage, and then once they
had found a well, you know, their favorite, they put
the token in the box and they were all counted
up at the end of the day.
Speaker 2 (01:57):
So how long did it take to come up with
this creation? Though?
Speaker 1 (02:01):
So we've had. We've had the brewin our shop for
about a month or so now and it's been a
we're bit of trial in the era, like I say,
but it's we've yeah, we've gone to a winner, as
you know. So now pretty happy about it.
Speaker 2 (02:14):
Now, just about yourself, how long have you been on
the butchery trade.
Speaker 1 (02:18):
I've been in the trade for roughly about seventeen years.
Speaker 2 (02:21):
So what attracted you to being a butcher? I suppose?
Speaker 1 (02:25):
So I started at the Fridge butchery in Target Street
to Alexandria when I was about fourteen, and I would
work there after school and but before school we renown then,
and I just I just love the commodity of it,
like just the way that the gods would work with
the customers and discreet people, and just thought it was
a you know, across quite a cool environment. And so
I worked there for a few years and then New
(02:47):
World and now it's took me on as an apprentice
and been here ever since.
Speaker 2 (02:50):
So are you going to run a commercial line of
these sausages as a result?
Speaker 1 (02:55):
So the great thing about making the win of this
is we hopefully other year world all around New Zealand
will be able to take the recipe on as well,
and then it should be nationwide.
Speaker 2 (03:04):
That's fantastic. I think a few years ago Dad the
Butcher and Riversdale did Dobro sausages that are a real
hit as well. So it can be novelty to a degree,
but if people enjoy the flavor, the kind of thing
you can expect on the barbie and just put on
with the tea sauce at the end.
Speaker 1 (03:18):
Of the day, right, absolutely, absolutely, I mean that was
sort of our approach. It's everyone loves a good snag
in New Zealand and everyone loves a cheeseburger from time
to time, so why not put the two together.
Speaker 2 (03:28):
So just regarding sausages though, like for example, there where
you're working, how many kilos of snags would you produce
in a day?
Speaker 1 (03:36):
So we have a few seat days where we make
the sausages. Obviously it depends on more, you know, what
you're selling over the week, but we're looking anywhere between
or recently with the cheeseburger ones, it's probably been about
maybe forty odd kg roughly each week.
Speaker 2 (03:53):
All right, do you enjoy sausages yourself?
Speaker 1 (03:56):
I do. I do. It'd be quite silly if I didn't.
Speaker 2 (03:58):
Well, the novelty of we're we're off pretty quickly, I suppose.
And Penny Simmons had the observation yesterday that she wasn't
going to vote for a vegan sausage. Doesn't sound like
any of that was on the agenda.
Speaker 1 (04:09):
No, none of that was on the agenda. I think
the people have tiltarpre would have kind of killed the
noses after that.
Speaker 2 (04:14):
I'd say, so Hey, Thomas, Hey, thanks your timeus afternoon.
Congratulations as well. Great to see these innovations that are
going through, especially regarding a cheeseburger beef cheeseburger sausage. You
enjoy the weekend and enjoy the after glore of the victory.
Speaker 1 (04:28):
Hey, thank you very much, mate, It's been a pleasure
talking with yourself. And yeah, all the best, laugh out.
Speaker 2 (04:35):
Loud with ag proud because life on the land can
be a laughing matter. Brought to us by sheer Well
Data working to help the livestock farmer. There's a woman
selling batteries in the park. She sells sea sws down
by the seesaw. Hey, that's U Sober and Davoth for
(04:57):
the afternoon. The best of the mustard Tomorrow morning at
five as him in the podcast from today's show, Going
up an iHeartRadio. Feel free to go and give the
muster on hockey. Thew Eat page a work on Facebook
as well. I'm Andy Muller. The shows brought to you
by Peter Jeneis. Enjoyed the afternoon, See you Monday. Understand
You got to day.
Speaker 2 (00:08):
This is the muster on Hakanui. Next, we're catching up
with Thomas Rammage. Now he's from New World Alexandra, but
yesterday he was down into a tarpary and he took
out the top honor with the New World's best butcher
made sausages in New Zealand with his beef cheeseburgers sausage. Thomas,
good afternoon.
Speaker 1 (00:27):
How are we going?
Speaker 2 (00:28):
Really good? How are you doing today after your success yesterday?
Speaker 1 (00:31):
Pretty whirlwind, Yeah, fantastic made. It's been a bit of
a whirlwine moment, but it's been an absolute honor for
the people of Tutapri to be the judges of our
cheeseburger sausage and take out the win.
Speaker 2 (00:42):
Because looking at the competitors, you're up against beef kalipino
and cheese chicken, ty green curry, tygreen coconut sausage. Goodness
me smoky beef, maple sausage, brisket, yellow pino and cheddar
as well, so certainly not your standard be snags no
no where.
Speaker 1 (01:01):
I was wondering how it would all go down, especially
with the everyone made a really good, really good product there,
so it was some tough competition, but you know, we
just we seem to have run the crowd over. I
think it helped being from from the South Island. We
definitely you know, we've got a bit of pride amongst ourselves,
so made sure we whispered a wee bit of good
good faith to the people as we did the comp
So now it's been been absolute honored to take out
(01:22):
the win. And yeah, the team here at Alexandrinwle Butchery,
we're over the moon. It's been fantastic.
Speaker 2 (01:28):
The thing about this competition, Thomas, is that the winner
was packed by the community, not by chefs or experts
of the industry as such. So they just came around
and tasted all the sausages and they just ticked a
box more or less.
Speaker 1 (01:40):
They sure did. Yeah, So each each member of the
town had a token that they could use for a vote.
So they'd all go around and they'd have a sample
of it. We'll try everyone sausage, and then once they
had found a well, you know, their favorite, they put
the token in the box and they were all counted
up at the end of the day.
Speaker 2 (01:57):
So how long did it take to come up with
this creation? Though?
Speaker 1 (02:01):
So we've had. We've had the brewin our shop for
about a month or so now and it's been a
we're bit of trial in the era, like I say,
but it's we've yeah, we've gone to a winner, as
you know. So now pretty happy about it.
Speaker 2 (02:14):
Now, just about yourself, how long have you been on
the butchery trade.
Speaker 1 (02:18):
I've been in the trade for roughly about seventeen years.
Speaker 2 (02:21):
So what attracted you to being a butcher? I suppose?
Speaker 1 (02:25):
So I started at the Fridge butchery in Target Street
to Alexandria when I was about fourteen, and I would
work there after school and but before school we renown then,
and I just I just love the commodity of it,
like just the way that the gods would work with
the customers and discreet people, and just thought it was
a you know, across quite a cool environment. And so
I worked there for a few years and then New
(02:47):
World and now it's took me on as an apprentice
and been here ever since.
Speaker 2 (02:50):
So are you going to run a commercial line of
these sausages as a result?
Speaker 1 (02:55):
So the great thing about making the win of this
is we hopefully other year world all around New Zealand
will be able to take the recipe on as well,
and then it should be nationwide.
Speaker 2 (03:04):
That's fantastic. I think a few years ago Dad the
Butcher and Riversdale did Dobro sausages that are a real
hit as well. So it can be novelty to a degree,
but if people enjoy the flavor, the kind of thing
you can expect on the barbie and just put on
with the tea sauce at the end.
Speaker 1 (03:18):
Of the day, right, absolutely, absolutely, I mean that was
sort of our approach. It's everyone loves a good snag
in New Zealand and everyone loves a cheeseburger from time
to time, so why not put the two together.
Speaker 2 (03:28):
So just regarding sausages though, like for example, there where
you're working, how many kilos of snags would you produce
in a day?
Speaker 1 (03:36):
So we have a few seat days where we make
the sausages. Obviously it depends on more, you know, what
you're selling over the week, but we're looking anywhere between
or recently with the cheeseburger ones, it's probably been about
maybe forty odd kg roughly each week.
Speaker 2 (03:53):
All right, do you enjoy sausages yourself?
Speaker 1 (03:56):
I do. I do. It'd be quite silly if I didn't.
Speaker 2 (03:58):
Well, the novelty of we're we're off pretty quickly, I suppose.
And Penny Simmons had the observation yesterday that she wasn't
going to vote for a vegan sausage. Doesn't sound like
any of that was on the agenda.
Speaker 1 (04:09):
No, none of that was on the agenda. I think
the people have tiltarpre would have kind of killed the
noses after that.
Speaker 2 (04:14):
I'd say, so Hey, Thomas, Hey, thanks your timeus afternoon.
Congratulations as well. Great to see these innovations that are
going through, especially regarding a cheeseburger beef cheeseburger sausage. You
enjoy the weekend and enjoy the after glore of the victory.
Speaker 1 (04:28):
Hey, thank you very much, mate, It's been a pleasure
talking with yourself. And yeah, all the best, laugh out.
Speaker 2 (04:35):
Loud with ag proud because life on the land can
be a laughing matter. Brought to us by sheer Well
Data working to help the livestock farmer. There's a woman
selling batteries in the park. She sells sea sws down
by the seesaw. Hey, that's U Sober and Davoth for
(04:57):
the afternoon. The best of the mustard Tomorrow morning at
five as him in the podcast from today's show, Going
up an iHeartRadio. Feel free to go and give the
muster on hockey. Thew Eat page a work on Facebook
as well. I'm Andy Muller. The shows brought to you
by Peter Jeneis. Enjoyed the afternoon, See you Monday. Understand
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