FREE standard shipping on all orders to NZ postal addresses (allow 5-14 days). Express shipping $5 (2-4 days). Rural Delivery $5. See full details here.
We will be closed from Tue 21st Dec. Open again on Wed 5th Jan 2022. Orders placed during this time will be dispatched on 5th Jan.

This section doesn’t currently include any content. Add content to this section using the sidebar.

Image caption appears here

Add your deal, information or promotional text

Type of Sausages and Traditional Casing Sizes

Our Handy Casing Sizing Guide:

Size (width) of Sausage

Which Casing to Use (mm)

Sausage Examples

Very Thin

Sheep 18-20,

Snack Stick

Slim

Sheep 20-22, 22-24 or 24-26.

Chipolata, Breakfast Sausage

Mid Size

Sheep 24-26 or 26-28. Hog 28-30.

Hot Dog, Frankfurter

Chunky

Hog 30-32 or 32-35

Italian Sausage, English Pork Sausage

Extra Chunky

Hog 35-38 or 38-42

Knockwurst, Criollo

 

Type of Sausage

Description

Size of Sausage

Casing Size Traditionally Used (mm)

Abruzzese

 

A cured spicy fresh pork sausage.

 

Chunky

Hog 30-32 or 32-35

Andouille

 

Large sausage made from pig's tripe and intestines cooked and smoked. Originates from France.

Extra Chunky

Traditionally a Sheep Bung

Hog 35-38 or 38-42

Bauernwurst

 

Mildly spicy beef and pork sausage made with marjoram, onion and other spices.

Chunky

Hog 30-32, 32-35 or 35-38

Beef Sausage

 

Traditional, lightly seasoned beef sausage.

 

 

Mid Size - Chunky

Sheep 22-24, 24-26 or 26-28.

Hog 28-30, 30-32 or 32-35

Blood Sausage (Black Pudding)

Large sausage made with fresh pork or beef blood blended with a mixture of spices.

 

 

Extra Extra Chunky

Hog 35-38 or38-42 Beef 40-43

Bockwurst

Typically a veal sausage mixed with pork, parsley and other spices.

Mid Size - Chunky

Sheep 26-28

Hog 28-30, 30-32 or 32-35

Boerewors

 

Spiralling sausage originating from South Africa, typically made from coarsely ground beef and spices.

Mid Size - Chunky

Sheep 26-28

Hog 28-30, 30-32 or 32-35

Boudin Noir

 

Traditionally made in January, this lightly textured French  sausage is made from pigs blood, meat and skin.

Extra Chunky

Hog 38-42

Bratwurst

 

Lightly seasoned pork and veal sausage.

 

Chunky

Hog 30-32 or 32-35

Breakfast Sausage

Small fresh pork sausage.

 

Slim

Sheep 20-22, 22-24 or 24-26

Buffalo Sausage

 

A combination of buffalo and pork meat blended to produce a dark, rich sausage.

Slim

Sheep 20-22, 22-24 or 24-26

Cabanossi (Kabana)

 

Pork and beef blend that is lightly spiced and smoked.

Slim

Sheep 20-22, 22-24 or 24-26

Chicken Sausage

Smaller sausage made with minced chicken, garlic, onion and other spices.

Slim - Mid Size

Sheep 22-24, 24-26 or 26-28.

Chipolata

 

Small fried sausage originating from France and made from lean pork. Traditionally served as part of a garnish.

 

Slim

Sheep 18-20, 20-22 or 24-26

Chorizo

Traditionally a highly seasoned (typically with smoked paprika and chilli), fermented, cured, smoked sausage originating from Spain. Portugal, Mexico and other countries have their own distinct versions of chorizo.  There is also ‘fresh’ chorizo (not cured or smoked).

Varying Sizes

Sheep 22-24, 24-26 or 26-28.

Hog 28-30, 30-32 or 32-35

Criollo Chorizo

Argentina’s answer to the Spainsh Chirozo. A fresh sausage (not cured). Mix of beef or pork and  spices (especially green and red pepper)

Extra Chunky

Recommended Casing:

Hog 35-38

Cumberland Sausage

Made entirely from coarsely diced pork combined with nutmeg, mace and black pepper.

Chunky

Hog 32-35 or 35-38

Droewors

 

Dry beef snack sausage. Originates from South Africa.

Very thin - Slim

Sheep 18-21, 20-22 or 22-24

Duck Sausage

Larger sausage made from fresh or smoked duck.

Chunky

Hog 30-32 or 32-35

Fen Chang

Traditionally made from a combination of pork and bean starch this sausage is sweetened with brown sugar. Once produced, it's cured, boiled and lightly smoked.

Extra Chunky

Hog 35-38, 38-42 or 42-44

Frankfurter

 

Or ‘Frank’. Thin, smooth textured beef and pork sausage commonly referred to as an American hot dog. Traditionally encased in a sheep casing.

Mid Size

Sheep 24-26

Guangdong

A Cantonese style sausage that has a unique salty sweetness. Traditionally made with coarsely minced pork, other ingredients such as duck, chicken, seafood or mushrooms can also be used. This sausage is air dried.

Very Thin

Sheep 18-21 or 20-22

Hot Dog

A smooth textured sausage (usually a frankfurter or wiener) traditionally made from beef or pork and flavourings. Traditionally made in a 24-26mm natural sheep casing. 

Slim

Sheep 24-26mm

Irish Bangers

A classic pork sausage typically including egg and breadcrumbs and subtle spices.

Chunky

Hog 30-32 or 32-35

Italian Salami

 

A combination of beef, pork, peppers and other spices dried or cured in a sausage.

Extra Extra Chunky

Beef 40-43, 43-46, 50-55 or 60-65

Italian Sausages

North American pork sausage inspired by Italy and typically flavoured with a combination of herbs and spices, particularly fennel.

Chunky

Hog 32-35

Kangaroo Sausage

Lightly seasoned kangaroo meat combined with garlic and thyme.

Slim

Sheep 22-24 or 24-26

Kielbasa

 

Polish pork sausage made with garlic and heavy seasoning.

Chunky-Extra Chunky

Hog 32-35, 35-38 or 38-42

Knackwurst

 

A shorter, plumper sister to the Frankfurter made from finely ground pork and beef. Smoked and boiled.

Extra Chunky

Hog 35-38 or 38-42

Knockwurst

 

Thick beef and pork sausage blend with fresh garlic and mild seasoning.

Extra Chunky

Recommended Casing:

Hog 38-42

Kranjska / Klobasa / (Kransky)

Slovenian sausage made from a combination of pork and beef.

Chunky

Hog 30-32 or 32-35

Lamb Sausage

Traditional, lightly seasoned lamb sausage.

 

Slim - Mid Size

Sheep 20-22, 22-24, 24-26 or 26-28

Landjaeger

 

Dried sausage made from a combination of pork, beef, lard, sugar and spices.

Mid Size

Sheep 24-26 or 26-28

Lap Cheong / Chinese Sausage

Lap Cheong is the Cantonese name for Chinese sausage. A dried, hard sausage usually made from pork and pork fat. It is normally smoked, sweetened, and seasoned with rose water, rice wine and soy sauce.

 

Slim

Sheep 22-24 or 24-26

Liverwurst

 

Thick sausage made from a combination of pork liver and pork meat.

Extra Chunky

Hog 38-42

Longaniza Dominicana

Similar to chorizo with many regional variations but typically prepared with the juice of bitter oranges (naranja de Sevilla).

Chunky

Hog 30-32 or 32-35

Loukaniko

 

Greek pork sausage made with orange peel and other dried herbs.

Chunky

Hog 30-32 or 32-35

Makanek

 

Spicy Lebanese sausage made with beef, lamb or a combination of both

Slim

Sheep 22-24 or 24-26

Merguez

 

Spicy North African sausage traditionally made with either beef or lamb.

Slim

Sheep 20-22, 22-24 or 24-26

Mettwurst

 

Heavily spiced sausage made from cured or smoked pork mince.

Extra Chunky

Hog 38-42

Mortadella

 

A product of Bologna, this large sausage is made from finely minced pork along with pork fat cubes. The principal spices used are myrtle berries and pistachios.

Extra Extra Chunky

Sheep Bung or Beef Bung

Nduja

 

A particularly spicy, spreadable salami that is fiery red in appearance. Made from off-cuts of pork including the shoulder, belly and often tripe.

Extra Extra Chunky

Sheep Bung Beef Bung

Nurnberger

 

Thin pork sausage made with marjoram and other spices.

Slim

Sheep 20-22, 22-24 or 24-26

Old English Pork

A classic pork sausage, which typically has breadcrumbs or ‘rusk’ and variety of subtle spices.

Chunky

Hog 30-32 or 32-35

Pepperoni Salami

 

An American variety of salami made from a mixture of pork and beef with a smoky flavour and deep red appearance. Often used to add spice to a pizza.

Extra Extra Chunky

Beef 40-43 or 43-46

Pepperoni Sticks

Spicy dried snack sausage that blends pork and beef with various peppers.

Slim

Sheep 18-21 or 20-22

Pork Sausage

Traditional, lightly seasoned pork sausage.

 

Mid Size - Chunky

Sheep 22-24, 24-26, 26-28

Hog 30-32, 32-35 or 35-38

Potatis Korv

 

Swedish fresh sausage made by combining beef or pork and potatoes.

Chunky

Hog 30-32 or 32-35

Rookwurst

 

Dutch smoked sausage blended with mild spices.

 

Extra Chunky

Recommended Casing:

Hog 38-42

Salame Toscano

 

This large salami is well known for its intense red colour and large cubes of tender pork back fat. Traditionally served in thin slices as an antipasto.

Extra Extra Chunky

Hog 38-42 or 42-44 Sheep Bung

Salami Cacciatore

 

Mildly seasoned with pepper and garlic this traditionally pork sausage is air dried. Referred to as the "hunter's sausage" it provides a great snack when you're on the run.

Extra Extra Chunky

Hog 42-44

Saucisse De Strasbourg

French style Frankfurter, smoked and seasoned with nutmeg and coriander.

Chunky

Hog 28-30, 30-32 or 32-35

Saucisse De Toulouse

French pork sausage combined with wine, onions and other spices.

Chunky

Hog 30-32 or 32-35

Sichuan Sausage

A seriously spiced sausage made from coarsely cut fatty pork that is air dried.

Chunky

Hog 28-30, 30-32 or 32-35

Sopressata Di Calabria

Often made with pork, hot chilli, cumin and salt. Hung to cure.

Extra Extra Chunky

Sheep Bung

Venison Sausage

 

Medium sized game tasting sausage.

 

Mid Size

Sheep 24-26 or 26-28

Hog 28-30

Search