Sausage makers are a great way to reinvent the humble sausage at home. Not only can you make tasty sausages in any flavour you like, but you’ll know exactly what’s in them. If you care about eating good quality sausages, then you’ll know they’re free from preservatives, additives, fat or low-quality fillers that are common in cheap mass produced products.
We have everything you need to make the most delicious sausages in the comfort of your own home, including mincers and mixers, to fillers and casings. Our sausage makers are made from food grade stainless steel to ensure food safety. And without a good sausage casing, you can’t have a good sausage. You can buy a sausage maker, casing or vertical filler below.
Showing all 11 results
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Sale
Electric 15L Sausage Filler
Original price was: NZD$ 1,604.25.NZD$ 1,595.00Current price is: NZD$ 1,595.00. Add to cart -
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Vertical Sausage Filler 7L
Original price was: NZD$ 431.92.NZD$ 399.00Current price is: NZD$ 399.00. Add to cart -
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Vertical Sausage Filler 3L
Original price was: NZD$ 376.20.NZD$ 299.00Current price is: NZD$ 299.00. Add to cart -
Sale
Meat Mixer 20L with Lid
Original price was: NZD$ 549.00.NZD$ 449.00Current price is: NZD$ 449.00. Add to cart -
Sale
Stainless Steel Sausage Spouts
NZD$ 17.00 – NZD$ 17.25 Select options This product has multiple variants. The options may be chosen on the product page -
Sale
New
Set of 4 Stainless Steel Churro Nozzles
Original price was: NZD$ 44.85.NZD$ 40.00Current price is: NZD$ 40.00. Add to cart -
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Sausage Press Seal 3L & 7L
NZD$ 6.90 Add to cart -
Sale
Natural Sausage Casings from New Zealand Hog
NZD$ 19.00 – NZD$ 39.00 Select options This product has multiple variants. The options may be chosen on the product page -
Sale
Natural Sausage Casings from New Zealand Sheep
NZD$ 24.00 – NZD$ 69.00 Select options This product has multiple variants. The options may be chosen on the product page
The secret of making great sausages
People who are obsessed with making perfect sausages look for the right sausage ‘snap’ when biting into a sausage. This comes down to the casing you use. Natural casings give the best sausage snap. And if you care about what ingredients go into your sausage, you should care about the casing too.
It’s better to slightly overfill than underfill your sausages as fat and water escapes during cooking, making the meat shrink. Take care not to overfill too much or the skin will break open when you cook it.
Before filling your sausages, it’s essential to rinse all the salt off the casings by soaking them thoroughly in clean 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.