Sausages have been the bread and butter of traditional butchers for years, and here at Hagens we are very proud of ours. We have carefully crafted and tested all of our sausage recipes for years to ensure that you get the best banger possible.
A traditional sausage consists of meat, fat and flavourings in a natural encasing. Sadly, the supermarket sausage has diverged from the handcrafted sausage of yesteryear. The sausages you see in supermarket aisles everywhere are bland and full of undesirable ingredients.
Many of these supermarket sausages are filled with thickeners, binders, preservatives and synthetic flavours all encased in an artificial casing (produced by processing animal hides). You might be surprised to know that some sausages contain maize, hydrolysed vegetable protein, potato and tapioca starch, yeast extract and huge amounts of sulphur dioxide (used as a preservative).
The amount of sulphur dioxide preservative in inferior sausages can sometimes be more than the legal amount for industrial wine (cheap cask wine). Given the popularity of the humble snag with kids, sausages filled with sulphur dioxide certainly aren’t advisable.
For each of our sausages we are proud to display all of the ingredients that we use. We pride ourselves on using only the best quality organic meat and making all of our sausages preservative free. We use 75% meat to 25% fat in our sausages, as a little bit of fat is required to make a good sausage that won’t dry out. All our sausages are encased in natural casings - lamb’s intestines for thin snags, and hogs intestines for thick snags.
Our ever popular ‘Pure Beef’ sausages only contain:
There are certainly no preservatives, nasty fillers or binders in our sausages. You only need to look at the difference in the colour of our sausages to see that there is obviously a big difference from those you pick up on special at the supermarket.
Our sausages taste great, and we use only the best ingredients to ensure this. Give them a try.