Sausage Craft

Made with care.

We’re passionate about creating 100% natural New Zealand sheep casings of consistent high quality. We follow traditional techniques and take immense pride in our craft.

A Sizzling History.

Dating back to Ancient Greece and Rome, sausages were served as a way to use up what would have otherwise been discarded meat. By salting or curing the meat, grinding it together with spices and vegetables, and stuffing it in the intestines of an animal, the Greeks and Romans were able to preserve meat and reduce waste – plus make something delicious at the same time.

We’re passionate about teaching people the age-old sausage craft. Thanks to mass-produced inferior bangers, sausages have had a bit of a bad rap over the years. The truth is, historically sausages were made with much care, and it’s that craft we want to continue to foster.

Traditional sausages made with natural New Zealand casings.

Sausage School.

Whether you’re new to the craft or an experienced hand, it’s always good to keep up with a few tips and tricks when it comes to sausage making.

Storage

Store your sausage casings in a cool, temperature-controlled environment of between 5°C and 10°C – ideally in the fridge. Store casings away from direct sunlight and heat at all times.

Preparation

Before stuffing your sausages, it is essential to rinse all salt off the casings by soaking them thoroughly in fresh water. The ideal bathing temperature is between 20°C and 30°C. Avoid water any hotter than 30°C as it may promote bacterial growth and damage the strength and integrity of the casings.

Soaking Guidelines

Sheep casings need to be soaked for at least 45 minutes.
Hog casings need to be soaked for at least two hours, or better still overnight.

Stuffing Tip

It's better to very slightly over-stuff than under-stuff your sausages, since fat and moisture will escape during cooking, making the meat shrink. Just be careful that it’s not too much or the skin will snap open when you cook it.

Recipes.