If there’s one thing we’re known for, it’s our gourmet sausages. Our Smoked Kielbasa was the 2012 supreme award winner in the New Zealand Devro Sausage Competition. Our sausages feature on the menus of some of New Zealand’s best cafes and restaurants . All have less than 15% fat and most are low in salt. Do not overcook them. We will make a sausage that caters to your special dietary and allergy needs. Just give us a ring. Here is a selection of our finest to whet the appetite.
Italian Fennel (gluten free)
This is another top performer in the sausage awards. Don uses free roaming first grade New Zealand pork, marinated in a top quality Italian white wine, fennel and seasoning to form a coarse textured sausage
Chicken (gluten free)
After years of tweaking the recipe, Don has attained the perfect balance for this classic combination. Corn fed free range chicken breasts and thighs are minced together with aromatic tarragon making a juicy chicken sausage.
Continental Garlic (gluten free)
Lean first grade quality beef and pork are combined with fresh garlic and a mix of spices to make a succulent sausage with a flavour profile for those who enjoy a burst of flavour in every bite.
Moroccan Lamb (gluten free)
If you long for the authentic flavours of the Medina in Fez, this sausage is as good. Export quality lean New Zealand lamb is married with a special spice mix that includes chilli, garlic and cumin. Try this in a tagine with couscous and preserved lemons.
Boerewors (gluten free)
This is a very coarse meaty South African sausage with over 9 different herbs and spices. It is available in a normal sized sausage or shaped in a spiral secured with kebab sticks. Cook the spiral as you would a steak. It is perfect on the barbecue.
Toulouse (gluten free)
This free roaming pork sausage is handcrafted to a very old French recipe with 3 different types of pepper resulting in a unique, very spicy taste sensation.
Loukaniko (gluten free)
A lovely Greek sausage made of free roaming pork, port wine, a tang of orange and that famous Greek ingredient, fresh garlic.
German Bratwurst (gluten free)
Good things come in small packages especially the classic German Bratwurst. This is a breakfast sausage made from free roaming finely ground pork and is normally pan fried, even sometimes cooked in beer.
Lamb & Rosemary (gluten free)
Beautiful New Zealand Lamb and Rosemary go hand in hand with a dash of coriander complementing them both. The classic kiwi Sunday roast in a compact size.
Beefy Bacon (gluten free)
A very tasty mixture of bacon and beef with mustard seed and spices combine for a taste explosion. WOW!
Classic Thai flavours in a free roaming coarse pork sausage with lemon grass, kaffir lime leaves, chillies and more.
Old English (gluten free)
A lean beef and lamb, coarse meaty sausage with a hint of ginger made to an old traditional recipe. This medal winning sausage is very versatile.
This classic traditional beef sausage is tasty and full of flavour. It is perfect fried, grilled or on the barbecue.
Bavarian (gluten free)
Made from free roaming pork. A beautiful blend of herbs, spices and caraway seeds. Put it in a bun with your favourite sauce.
Pure Beef Gluten Free
A prime coarse gluten free beef sausage that is low in salt. It boasts a lovely blend of herbs and spices with a slight pepper aftertaste.
High quality grass fed beef with a hint of mushroom flavour. Again, as is the case with all Island Bay sausages, cook them as you would a steak.
Spicy Italian Fennel (gluten free)
People queue up for these. This sausage has it all. Free roaming pork, red wine, garlic, chilli, topped off with fennel. It will transport your taste buds to Tuscany.
Originally from Switzerland, the saveloy is now a firm New Zealand favourite for young and old. We use only the best top quality fresh meat to set off the flavour of the herbs and spices. Sunday night, saveloys and sauce. What a combo.
Andouille (gluten free)
This sausage has graced many a fine jambalaya dish in America’s deep south. It’s also delicious to eat on its own.
Veal Bratwurst (gluten free)
This traditional German sausage is made from white veal and a mixture of parsley and mild spices. Try it with a potato salad and dark crusty rye bread.