A unique tasting sausage, Boerwurst may not be your typical grilling sausage, but give it a try! The beef & pork sausage is flavored with coriander and other herbs and spices that really make it stand out from the crowd. **GLUTEN FREE**
A bratwurst is a sausage composed of pork, beef, or veal. The name is German, derived from Old High German brätwurst, from brät- which is fine chopped meat and -wurst, sausage. Bratwurst are usually grilled and sometimes cooked in broth or beer. Yay! **GLUTEN FREE**
An authentic Bosnian dish of grilled minced meat, of oriental origin, also popular in other countries of southeastern Europe.They may be served on a plate or in a flatbread, often with chopped onions, sour cream, kajmak, ajvar, cottage cheese, and other condiments. **GLUTEN FREE**
Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with pimentón smoked (paprika) and salt. There are hundreds of regional varieties of Spanish chorizo, both smoked and unsmoked, which may contain garlic, herbs and other ingredients **GLUTEN FREE**
Kabana (Cabanossi) is a type of dry sausage, similar to a mild salami. It is made from pork and beef, lightly seasoned and then smoked. It traditionally comes in the form of a long, thin sausage, 30 to 40 centimetres long, and 1.5 centimetres in diameter. **GLUTEN FREE**
The Kransky is a type of meat sausage. It is the Oceanic version of the authentic North Slovenian dish - the kranjska klobasa. It was introduced to Oceania by the many post-war immigrants from Slovenia who arrived in Australia and New Zealand in the late 1940s and 1950s. **GLUTEN FREE**
Sold individually, Fibrous casing for making Strassburg etc. These skins provide an end product with an easy peel coating that is not to be eaten like collagen sausage casings etc.
All Natural Hog Casings are the best if you desire gourmet style sausages. These casings are of the best quality and come packed in salt and are sealed to ensure freshness.
These casings will make a large / thick sausage around 36mm like a Kransky, Boerwurst, Bratwurst or Chorizo. (Will fill approx 5 kilos of meat)
Liquid Smoke is quite a new product to the Australian consumer but it is used extensively in Europe and the USA. Traditionally added to Salami's and dried meats, Liquid Smoke can be added to many weekly meals like soups, casseroles, stir fries, pizza's and the good old Aussie BBQ.
Liquid smoke products are a real time saver for people who like the taste of smoked meats but don’t want to go to the trouble of having a smoker set up in their backyard.
Used both internally and externally for meal preparation and as a condiment (smokey salts, in gravy). Can be added to dry mixes that require internal distribution of smokey flavour ie: Dry bacon cure.
