What's Lurking In Your Sausages?

by Olivia McCrimmon September 05, 2022 2 min read

What's Lurking In Your Sausages?

Sausages are one of the easiest meals a busy family can fall back on — but the snags at the supermarket barely count as food at all. They’re cheap for a reason!

We think it’s important to be informed about the food choices we make, so we’re sharing our insider knowledge with you so you can understand just what goes into your average supermarket snag — and why our all-natural, organic sausages are peace of mind on a plate.

When you're paying $4kg for generic snags, you're paying for:
  • The cheapest, nastiest meat offcuts available
  • Chemical flavour enhancers
  • High water content
  • Food dyes (that juicy, pink look isn't from fresh, raw meat — it’s added colour and water)
  • Stabilisers
  • "Sausage meal" (industry speak for flour-based fillers)
  • Emulsifiers
  • Preservatives — usually 221-225 and 228
That mass-produced mixture is machine-blended to a paste, squeezed into synthetic casings (they even have spray-on casings!), then shoved into storage until you buy them.

On the other hand, Hagen’s are handmade fresh in small batches every day by our skilled and dedicated smallgoods team, using traditional techniques with years of experience and testing to create the perfect sausage.

Because of our nose-to-tail approach to butchery (i.e. everything gets used), our sausages are made with the same local, ethical and organic meat as our chops, steaks and roasts.

All our sausages are made from scratch, right down to our own signature blend of spices. We never use premixed seasonings or bags of unknown meat offcuts — it’s not just a point of pride, it’s making sure our food is as whole and clean as nature intended.

First, we measure all the spices by hand, and finely chop all the fresh ingredients, like herbs.

Next, we bone out and weigh premium, ethically-raised meat from local Australian farmers and mince it, then mix everything together and allow the flavours to combine — that’s why our pork & fennel sausages pack such a punch!

Then it comes to the stuffing stage. We use traditional hog casings for thick, chunky sausages, and lamb casings for the thinner varieties. Once filled, we let the sausages hang overnight in our cold room to let the links tighten in the skins.

All in all, you’ll find a wide variety of all-natural sausages ready to order on our website, including:
So, you’ve ordered your snags and you’re in the kitchen. What’s for dinner? There are plenty of sausage recipe ideas on the Hagen’s website. Our top picks are...