Why Choosing Your Own Ingredients Changes Everything
When I first moved to New Zealand, one thing surprised me.
I didn’t realise how much I’d miss boerewors.
Back home, boerewors were something I took for granted (just like Biltong but that’s a story for another day).
We enjoyed them at every Braai because they were part of our tradition as a family and culture.
When I moved to New Zealand that all changed.
Over here, most of what you find in supermarkets is made as a cheap option for the BBQ.
You buy quality cuts of meat for steaks and cheap “bangers” for the barbie.
The Hidden Reality of Store-Bought Sausage
Many commercial sausages include low quality:
- Fillers
- Excess preservatives
- Artificial colours and flavours
- Vegetable proteins
- Refined sugars like dextrose or maltodextrin
The meat percentage is often lower than you think.
And the cuts?
Often the cheapest options available.
It’s not about demonising supermarkets.
It’s about missing out on the way sausages are made around the world.
When You Choose The Cut
When you make your own, you choose:
- Beef top side.
- Pork shoulder.
- Game meat.
- Mutton fat.
- Beef suet.
You control the fat ratio.
You decide whether it’s 20% or 30%.
You decide if it’s coarse or medium grind.
Each decision changes the experience.
When You Choose the Seasoning
Fresh spices matter more than people realise.
Pre-ground spices lose aroma and taste over time.
- Peppercorns.
- Coriander seeds.
- Cloves.
- Nutmeg.
Grinding them fresh releases oils that make a massive difference.
That’s exactly why we added the electric spice grinder to the lineup.
Whole spices in.
Fresh powder in seconds.
Strong aroma.
Custom spice mixes.
Follow traditional recipes.
Or
Make your blends.
Choose the Process
You can:
Let your mixture rest overnight to develop flavours.
Brine your meat.
Batch test your mix and adjust seasonings after testing.
You’re no longer limited by what is available in the supermarket or forced to buy expensive homekill style options at local markets.
Make your own creations with intention.
And when you serve it at the next braai, there’s a different feeling.
It’s yours.
Almost every country in the world has its own sausage tradition:
- Andouille.
- Bratwurst.
- Chorizo.
- Longaniza.
- Sai Ua.
- Boerewors.
These aren’t cheap filler foods.
They’re cultural expressions.
You don’t need to leave New Zealand to experience that.
You can bring it home.
If you’re ready to take full control of the ingredients and the process:
Explore the sausage-making range here
Because once you choose everything yourself…
You won’t want someone else choosing it for you.
