We love to talk sausage. If you have any questions please call us on 06 650 4140 (normal business hours).
Check out our NEW sausage making packs right HERE

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Freezer Bags x 25 pack - Medium (fits 1kg of meat)

Keep your sausages and meat in top condition and never wonder about that unlabeled bag of 'mystery meat' at the bottom of your freezer ever again with these tough and durable reusable freezer bags. 

- PACK CONTAINS: 25 Pouches/plastic bags with resealable, air tight zip lock pouch

     - Food grade pouches suitable for sausages, mince, liquids, meat, seafood, fruit, vegetables, leftovers etc
     - Each bag will fit 10-12 sausages or 1kg of mince
     - Has an air tight, zip lock closing mechanism which can be opened and resealed.
     - 16cm wide x 27cm high (23cm up to zip lock). 
     - 132 micron = heavy grade substrate for durability and re-usability (FYI glad bags are only 40-50 micron)
     - Clear plastic (so you can see what is inside your pack)
     - Reusable - please wash in warm water & dish wash liquid (do not put in dishwasher)

BENEFITS: These pouches are like a protective shield for your meat. Oxygen in the normal air surrounding us triggers chemical reactions on food and meat that causes it to spoil and allows freezer burn to form.  The best way to preserve meat is to remove its exposure to oxygen, which is why vacuum sealing is so effective.  If you don't own a vacuum sealer, these zip lock pouches are a great alternative as they still enable you to get rid of almost all of the oxygen.

     1. Fill your pouches with the food you want to store. 
     2. Zip lock close the pouch, but leave about 1-2cm of the zip lock open
     3. Gently squeeze your pouch so that you get as much air as possible out of the pouch.
     4. Whilst still (gently) squeezing the pouch, close the rest of the zip lock. 
     5. Check the zip lock is fully closed all the way along. This will prevent any oxygen getting into the pouch.
     6. Store in fridge or freezer as usual. 

HOW LONG TO FREEZE: Although frozen foods stored continuously at -18°C (0°F) or below can be kept indefinitely, we recommend storing processed meat (sausages, mince etc) for no more than 6 months and fresh meat for no more than 12 months. We also recommend thawing frozen meat gradually. Thawing meat in the fridge is best, although this could take a full day. 

- SHIPPING: We offer nationwide express shipping for a flat fee of $5. Rural delivery $6. Free shipping for all orders over $100. We expect delivery of your order to be 2-3 business days for North Island and 2-4 business days for South Island. Rural Delivery = 1-3 additional days. See full shipping info & policy here.

Types of Sausages

History and tradition usually guides which sausage casings are used for each type of  sausage, and therefore the size of the sausage. However, there really is no technical  reason that sausages have to be certain sizes, and therefore use certain casings.

Our advice is, don’t get too caught up on the size of your sausage. Our natural sheep casings make slim, tender & juicy sausages and are traditionally used for chipolatas, breakfast sausages, frankfurters, hot dogs, cabanossi, chorizo, merguez, pork,  venison, lamb, beef, chicken or halal sausages .

Looking for a big, fat & plump sausage? Try our natural hog casings.

Usage & Storage Instructions:


1) Rinse casings thoroughly on tubes under cold tap.
2) Soak casings on tubes in warm water (99F - body temp) for minimum of 45mins or in cold water overnight.
3) Transfer from tube to sausage stuffing horn. Please use a 13mm/0.5" nozzle on your sausage stuffer.

- STORAGE INSTRUCTIONS: Please store in refrigerator. Once opened generously resalt any left over casings. Wrap in clingfilm and store airtight in our resealable pouch provided or in a container up to the best before date.

- SHELF LIFE: Our product has a 12 month shelf life from date of manufacturer. It will last it's full shelf life, even if product is opened as long as storage instructions are followed. 

See our full usage & storage instructions here.