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Check out our NEW sausage making packs right HERE

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Sausage Making Pack - Venison, Caramelised Onion & Garlic Sausage

Introducing our new range of Sausage Making Packs. Think My Food Bag for sausage making.

We've partnered up with the award winning 'Tattood Butcher', who has helped us develop a range of recipes and sausage making packs.  We provide you with a recipe & instructions card and the key sausage seasonings/ingredients. You provide the meat and some common pantry ingredients and hey presto you'll have a batch of delicious bangers for the barbee.

This pack is for VENISON, CARAMELISED ONION & GARLIC SAUSAGES using THE TATOOD BUTCHER BBQ RUB

The Tattooed Butcher BBQ Rub is great on just about anything on the BBQ, but also just happens to make a delicious seasoning base for venison sausages.

What's in your pack:
- 1x recipe & instructions postcard
- 1 x 150g shaker of BBQ Rub (you need half the shaker for 1x 2.5kg batch of sausages)
- 1x 40g pack of Mrs Rogers Garlic Powder
- 1x 250ml bottle Delmaine Balsamic Vinegar 
- 1x 575g bottle Tuimato Sauce - for squirting on your sossies once you've cooked them
Makes appx 2.5kg of sausages. You will have some left over from the above for your next batch

What you need to provide:
- 1.5kg Venison
- 500g pork fat (you can buy this from our online shop)
- 1/2 TBSP salt
- 1/3 C skim milk powder + water
- 2 brown onions
- 2 TBSP brown sugar
- splash of olive oil
Appx 8m of natural sheep casings or 5m of natural hog casings

If you need a quick 'how to make sausages' refresher, here's a video from the master himself, James Smith. 

- ABOUT: The Tattood Butcher is a multi award winning butcher - the winner of 2020 New Zealand Butcher of the Year & Sharp Black. James has teamed up with Culley's and channeled their shared passion for flavour, perfectionism and food with sass into this epic BBQ rub / sausage seasoning

- SHIPPING: We offer nationwide express shipping for a flat fee of $5. Rural delivery $6. Free shipping for all orders over $100. See full shipping info & policy here.

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