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We’ve been mixing and blending quality sausage seasonings, curing salts, and ingredients since day one – delivering trusted results to butchers, smallgoods producers and home sausage makers across New Zealand. Whether you’re turning out salami for the shop or experimenting in your own kitchen, you’ll find what you need right here.
No fluff. Just high-quality ingredients that do the job properly.
Check out our recipes and guides – from dry-curing to emulsified sausages, we’ve got the know-how.
Each recipe is crafted to help you master the balance of flavour, texture, and technique, no matter your experience level. Let’s get making.
Craft sausages with confidence. Our allergen-friendly and preservative-free blends are made for butchers and homemakers who want to offer cleaner, safer, and more natural options without compromising flavour or performance.
Perfect for customers with dietary requirements or those simply seeking a more wholesome product.
Take the guesswork out of great flavour. This combo pairs our best-selling Maltese Pork Sausage Seasoning (1:6 ratio) with essential Hog Sausage Casings, everything you need to create juicy, flavour-packed sausages with professional results.
Trusted by butchers, loved by home cooks. Add to cart and start crafting award-worthy sausages today.
Since 1952, Lewis Gray has been the secret behind New Zealand’s finest smallgoods. Whether you are a professional butcher or a home-craft enthusiast, we know you take pride in what goes into your sausages. We’ve compiled these frequently asked questions to help you master your craft using our traditional, ‘less is best’ seasonings and ingredients.
We prioritise “clean” ingredients for both professional butchers and home makers. Many of our blends are crafted to be allergy-friendly, offering a more natural alternative without compromising on traditional flavor or performance.
Many of our sausage seasonings and mixes are made using rice flour as a base rather than wheat. This makes the majority of our range suitable for those seeking no-added-semolina options. Please check the specific product page for details.
No. At Sausage Ingredients, we believe “less is best.” We do not add dairy, soy, or vegetable proteins to our mixes. We rely on the natural mix of fresh meat to provide a wholesome, healthy, and superior taste.
For traditional links, we recommend a Kenwood Mixer with a mincer attachment (4–6mm plate) and a sausage filler attachment. If you don’t have a stand mixer, you can use a food processor to create skinless sausages, patties, or meatloaf.
Yes. To achieve professional results and consistent flavor, we recommend using a measuring cup and digital scales to ensure the correct spice-to-meat ratio as per our traditional recipes.
Not necessarily. If you run your meat through the mincer first without spices, you can then divide the plain mince into bowls. Add your specific Sausage Ingredients spices and water to each bowl and hand-mix. From there, you can move straight to your sausage filler or form them into patties and rissoles.
Yes. When you compare the high meat content and premium flavor profiles of DIY sausages using our professional seasonings against supermarket pre-made options, making your own offers significantly better value and quality.
We have been blending and manufacturing in-house since 1952. Now in our third generation of family ownership, we continue to use traditional European techniques to supply New Zealand’s top butchers and home-kill enthusiasts with the highest standard of smallgoods ingredients.
Browse the full range, stock up, and get making.
