L’Authentique (law-thon-teek) is a small local charcuterie run by Frenchmen. Charcuterie (sha-koo-ta-ree) is the culinary art of turning meat (mostly pork) into delicious things such as sausage, bacon, ham, terrines and pates.

Known primarily for their handmade sausages, I love L’Authentique’s gluten free, dairy free and free range meat products. There are no fillers here and definitely no carcinogens (for those who worry about recent food headlines).

The Koala and I have been eating lots of L’Authentique sausages this year. We tried the whole range of sausages so far and they are great to serve up at home or to take to a barbecue where you want to impress. I’ve yet to meet a sausage lover who doesn’t fall in love with L’Authentique sausages.

Summer collaboration

L’Authentique have just released two summer sausages for the Kiwi barbecue. In collaboration with Javier Carmona, Executive Chef at Orleans, a hot and smokey Louisiana Andouille (ahn-DOO-eee) sausage that comes in a 4 pack; and in collaboration with Hallertau Brewery, the Asian-inspired Peking Maximus which is made with Hallertau Maximus IPA, five spice, soy, a touch of and honey that comes a 6 pack. Both packs retail for around $10 making this an affordable gourmet treat.

Thanks to L’Authentique I have summer BBQ prize packs to give away to two lucky Auckland readers (each prize worth $20).

To enter, simply enter the form below including a skill question: Name two stockists of L’Authentique products. Answer can be found over here.

I was invited to try out the new sausages and I’ve devised a couple of delicious hot dog recipes you can whip up this summer. These hot dogs are great served with fries or tots and ice cold beers. Allow 1 or 2 per person depending on appetite and sides. I used cheese long buns but sesame or plain buns would also work. Look for slightly shorter buns if you can find them.

Creole-inspired Andouille Hot Dogs

Makes 4 hot dogs

To make these hot dogs, you will need: 

• A 4 pack of L’Authentique Louisiana Andouille sausages
• 4 long buns
• Mayo
• 1 cup creole topping (see recipe below)
• Hot sauce (optional)
• Smoked cheddar, grated
• Parsley, chopped

Preparation: 

1. Grill/fry sausages for 8 minutes until cooked through.
2. Cut and toast or warm the buns, smear with mayo, top with creole topping, smoked cheddar, a sausage, hot sauce and parsley.

Creole topping

• 1 stick celery, diced
• 1/2 red capsicum, diced
• 1/2 onion, diced
• 2 cloves garlic, chopped
• A knob of butter
• 1 tablespoon tomato paste
• 1 teaspoon of Cajun seasoning
• Salt to taste

Preparation: 

1. Heat oil in a sauté pan and add vegetables. Cook, stirring often for 5 minutes until vegetables are tender. Stir in tomato paste and cajun seasoning and cook for another 5 minutes.
2. Salt to taste. Add more Cajun seasoning if you like. Remove from heat and keep warm until required.

Peking Maximus Hot Dog

Makes 6 hot dogs

To make these hot dogs, you will need: 

• A 6 pack of L’Authentique Peking Maximus sausages
• 6 long buns
• Hoisin sauce
• 1/2 a cucumber, sliced
• 1/3 red onion, diced
• 1 Spring onion, sliced
• A handful of coriander, chopped

Preparation: 

1. Grill/fry sausages for 8 minutes until cooked through.
2. Cut and butter the buns, smear with hoisin sauce, add cucumber and sausage, sprinkle with red onion and garnish with spring onion and coriander.

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Competition info

Terms and Conditions

• One entry per person
• Due to logistics, this competition is open to Aucklanders only.
• Prize may not be exchanged for cash.
• Entries close Monday 11 January 2016 and winner will be drawn Tuesday 12 January 2016, contacted by email and announced here and on Facebook.

This competition is closed.