If it isn't pork it isn't there

Frank and Carola Frischauf have a very basic list of ingredients for their sausages - pork (or veal). If it isn't pork (or veal), inside a natural casing, it doesn't have a place in the sausages they are now selling at the Saturday morning market at Taipa Area School (every other Saturday in their case, next time this coming Saturday), which rather negates the not uncommon question as to whether they are gluten-free.

"Why would anyone put flour in their sausages?" Frank asked as he turned another batch on his charcoal barbecue. (The sausages MUST be barbecued over charcoal, he added, although it was not compulsory to follow his example by making one's own charcoal from olive tree prunings).

The couple , originally from Jena, in the state of Thuringen, the 'Green Heart of Germany,' worked in Auckland after arriving in New Zealand, but moved to Doubtless Bay two years ago for the lifestyle it offers, the chance to spend more time together and to indulge in a passion for making sausages.

Frank is a plumber/roofer by trade, while Carola is now working as a dental nurse at Doubtless Bay. But it is artisan bread, olive oil and meat products, and their Sunrise B&B; at Mangonui, that fulfil them these days.

"We lived in Auckland for 12 years to make money, and now we live at Mangonui for the lifestyle," Frank said.

"Here we can live off the land and get back to our roots."

The quality of food was important to them too - "We need to know what we are putting in our mouths," he said - in an age when price often seemed to be the determinant factor when it came to diet.

The couple are now regulars at the Taipa market, which continues to grow and now boasts commodities ranging from locally-made organic olive oil, organic fruit and veg, organic honey, preserves, plants and cakes to crafts including woven silk, recycled glass and metal jewellery, wool pillows and cushions, not to mention soap nuts.