What are our Opening Hours?
We are Open Monday to Friday from 7:30am - 4:00pm 
Why are Different Size Natural Sausage Casings More Expensive? 
This comes down to the Size of the Animal for Example the Sheep Casings which range from 18mm through to 26mm are the Most Expensive as Sheep are the Smallest Animal in terms of Sourcing Sausage Casings. The next one is the Hog/Pig these range in size from 28mm through to 42mm and are the Next Smallest Animal in terms of Sourcing Sausage Casings. Lastly the Ox/Cow is the Least expensive on this list as they are the Largest Animal and Size's for this beast Range in size from 43mm through to 115mm and are the Largest Animal in terms of Sourcing Sausage Casings.
What Size Natural Sausage Casings do I need to Begin?
This all comes down to personal opinion. We recommend the below sizes as a rough guide to give you an idea of What is most popular.

18/21mm This size is best for doing Twiggy Sticks and other similar style sausages.

22/24mm This is your Traditional Size Sausages such as Chipolatas or your standard BBQ Sausages etc.

28/32mm This size is in-between your Traditional and Breakfast size Sausage and is for those that want a Sausage that is a bit bigger than your standard supermarket size.

32/36mm This size is generally used for making Breakfast Sausage's however it is the ideal size for making Boerewors Sausage(A Type of South African Sausage) and other Similar Style Sausage's.

42/44mm This Size is perfect for making Kransky's, Cacciatore, Chorizo and many other types of Salami's.

40/43mm This Size is generally used more making Cured or Smoked Sausage such as Salami's like Cacciotore, Pepperoni, Chorizo and many more similar style Sausages.

How do I store Natural Sausage Skins?
To store Natural Sausage Skins for short periods of time e.g. 6 – 12 months, place in an airtight bag/container and put in the fridge with plenty of salt packed around the skins. To store for longer periods e.g. 12 months or longer, place in an airtight container and fully submerge in a very strong brine (approx 1L Water:1/2 cup salt). Put in freezer. The high density of salt shouldn’t allow the skins to freeze hard. 
How long do vacuum packed foods last?
Some foods will last up to 5 times longer than without vacuum packing. But it depends on the type of food and its quality before packing. It is important to remember that foods that normally need to be kept cool to prevent spoilage still need to be refrigerated or frozen as usual.
How long does my choice of Meat usually take to Cook?
Cooking time will vary depending on the diameter and weight of your spit roasted meat, however as a guide: 
  • Small roast 15cm diameter - 2.5 hours 
  • 2kg chicken – 2.5 hours 
  • Roast 25cm diameter – 4 hours 
  • 10kg lamb/pig - 4 hours 
  • 15kg lamb/pig - 5 hours 
  • 20kg lamb/pig - 6 hours 
  • 2kg chicken - 1.5 hours 

To ensure your meat is cooked to perfection you are best to use a meat thermometer and test the temperature of the meat. Ideal temperatures are: 

BEEF & LAMB: Rare 60°C Medium 65°C Well Done 70-75°C 

PORK: Medium 65°C Well Done 75°C 

CHICKEN: At least 75°C

How much fat do I put in my sausage?
“Around 10-20% is a good number, this is enough to hold the bind together and give plenty of flavour. Making your sausage too fatty or not fatty enough can cause it to bust while cooking; but on the other hand, leaving fat out altogether can make a sausage so dry that you won’t want to eat it!”

What products do I need to start making sausages for the first time?

You will need a hand meat mincer or electric meat mincer a Sausage Filler, Sausage Casings, and a Sausage meal premix which come in a variety of flavours to suit different meats alternatively you can create your own herb and spice mix if you choose not use a sausage meal premix.

What size Casings are best for Coppa?

The most common size casing for making Coppa is 115/125mm we stock these in the Natural Casing. You can also use Collagen Sheets for making Coppa also.

What size casing do I need for making Boerewors?

The recommended size sausage casing for making Boerewors Sausage is 32/36mm this size is ideal for those looking to make Boerewors Sausage. We stock these in a 90m bundle.

What casings do butchers use?

Butchers will primarily use Natural Sausage Casings because of the taste and ease of use.

What sausage mixes are best for Beef?

The Sausage mixes we recommend for Beef mince are listed below.  These Flavours are based on most popular through customer purchase history.

  • Tomato, Onion & Basil Meal 1kg
  • Africana Boerewors Sausage Meal 1kg
  • Cracked Pepper & Worcester Shire Sausage Meal 1kg
  • Red Wine & Herb Sausage Meal 1kg
  • Traditional Roast Beef Sausage Meal 1kg
  • Ranch Double Smoke Meal 1kg
  • Herb & Garlic Sausage Meal 1kg

What sausage mixes are best for Pork?

The Sausage mixes we recommend for Pork are listed below.  These Flavours are based on most popular through customer purchase history.

  • Honey BBQ Meal 1kg
  • Traditional English Pork Sausage Meal 1kg
  • Honey & Rosemary Meal 1kg
  • Truffle & Parmesan Sausage Meal 1kg
  • Mustard Sweet Herb Sausage Meal 1kg

What sausage mixes are best for Lamb?

The Sausage mixes we recommend for Lamb are listed below.  These Flavours are based on most popular through customer purchase history.

  • Tomato, Onion & Basil Meal 1kg
  • Minted Lamb Sausage Meal 1kg
  • Pumpkin Feta & Chives Sausage Meal 1kg
  • Herb & Garlic Sausage Meal 1kg

What Sausage Casings are best for making traditional size sausages?

The most common size that is used for making traditional sausages is 22/24mm. however if you like sausages a little bigger than the traditional size the most common based on customer purchase history is 28/32mm. Both sizes above are in the Natural Sausage Casings size.

What is the difference between Collagen Casings and Natural Casings?

Collagen casings are a man-made casing that is usually sourced from the hide of an animal either pig, lamb or cattle these are an alternative to the Natural Casing or otherwise known as a Intestine these are sourced from either Lamb, Pig or Cattle.

What Casings are best for making salami?

Most common size casings for making salami start around 40m and go up to 125mm. Natural Sausage Casings and Fibrous Sausage Casings are the most used based on customer purchase history.

Which foods can be vacuum packed?
Any food can be vacuum packed but the unique characteristics of each food must be considered. For example a high vacuum might crush delicate foods such as berries. 
Why do my sausage skins tear when using a plastic sausage nozzle?
If you use a plastic sausage nozzle, always inspect the end of the funnel as occasionally it may become rough and tear your sausage skins. This can be frustrating!
Why do my sausages bust when I cook them?
There are probably a few reasons for sausages to split when cooked so I will outline them for you.

- Too much meat in the skins! Try not to over stuff a sausage, You should be able to pinch the sausage between thumb and forefinger easily when twisting. If you can’t then there is too much meat in the skin and when it expands with cooking the skin will split.

- Piercing the sausage with a fork prior to cooking! Piercing weakens the skin which will cause it to split when cooked, it also releases all of the fat which is required to stop a sausage being dry and tasteless.

- Putting sausages straight into a very hot pan is probably the most common cause of splitting. Start cooking by placing the sausages into a warm pan and then turn the heat up to the required level.

Why is it hard to make sausages with a mincer?
Getting the meat into a sausage skin requires a fair amount of pressure. Mincers do not have the same pressure as a sausage filler. The mince can and will back up in the barrel of the mincer causing it to cream. Best scenario is to take your time and try not to over fill the skin and be patient.

What is a Fibrous Sausage Casing and are they edible?

Fibrous Casings are inedible and are made from plant cellulose.

What size mincer disc is best for making sausage mince?

Most common size for making sausage mince is a 6mm or 8mm.

What is best size mincer disc for making Salami?

Most common size for making Salami mince depends on the type of salami you choose but ranges from 12mm up to 18mm.

What size mincer is best for starting out?

This depends on your how much you are willing to spend but we recommend on using a hand mincer to begin with to get familiar with the process and progressing up to an electric mincer when you are doing more volume.

What size mincer do I need to make dog mince?

Our Electric Mincers are not recommended for making dog mince however 1-1.5hp is the best option for doing this.

I am looking for a small domestic Meat mincer?

All our electric meat mincers are for domestic use and our smallest starts at 0.4hp which we recommend for limited volume use.

Where can I find a good meat mincer in Perth?

Butcherquip offers a great range of meat mincer that are all made in Italy and are made to the highest quality standards.

Where can I find sausage Casings in WA?

Butcherquip offers a great range of Sausage Casings in various sizes and are readily available. We sell Natural, Collagen and Fibrous sausage casings.

What curing salt do I need to make salami, pastrami, corned beef?

The Cure that is suitable for making Salamis and corned beef etc. is the Cure #2 this is sold in a 500gm bag.

What curing salt do I need to make Ham?

The Cure that is suitable for making Ham and Bacon. is the Cure #1 6.25gm this is sold in a 500gm bag. 

What curing salt do I need to make Bacon?

The Cure that is suitable for making Ham and Bacon. is the Cure #1 6.25gm this is sold in a 500gm bag.

What sausage stuffer do I need for making sausages at home?

This depends on the volume of sausages you are looking to make however the most popular from customer purchase history is the 5L sausage filler which we stock.

Where can I find a good Butchers knife?

Butcherquip offers a great range of butcher’s knives in different sizes that are perfect for beginners and professionals alike.

What knife is good for butchering up sheep?

The best knife for butchering sheep is the skinning knives which we offer in both the Dexter and Victorinox brands.

What knife is good for butchering beef?

The best knife for butchering Beef is the skinning knives which we offer in both the Dexter and Victorinox brands.

What knife is good for butchering pig?

The best knife for butchering Pig is the skinning knives which we offer in both the Dexter and Victorinox brands.

 What is good knife for everyday use?

The most common knife for everyday use is the Victorinox Cooks knife which comes in different sizes to enable you to slice up produce and meats with ease.

What knife is good for slicing up a roast?

The most appropriate knife for slicing up roasts are the Victorinox slicing knives which are offered in both a narrow blade and wide blade options.