Advise required for a gourmet sausage boutique in Australia

The place to swap commercial recipes, techniques etc.

Postby crustyo44 » Thu Feb 24, 2011 10:23 pm

Forget about halal killed meat products. If you have a pork sausage within a mile of your premises, you might get a visit from somebody wearing a -----vest??
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Postby Wal Footrot » Fri Feb 25, 2011 9:17 pm

gyeniceri wrote:Thanks Guys,

If we summarise,

    Get all the approvals for production from government.
    Sort out public liability and professional indemnity insurances.
    Get the equipment necessary.
    Get all the small ingredients.
    Find a meat producer as a partner to get the quality meat direct, cut the middle man.
    Build/buy a refrigerated truck.
    Find at least 5 recipes, tested and triad. Some air dried and some fresh.
    Distribute the word to your friends for a word-of-mouth advertisement with free samples.
    Get a stall at the farmers markets or get a shared space on a butchers stall for cheap.
    Print out handouts to give away.
    Start selling and hope for the best.
    Get an internet/facebook page and phone line to accept orders.
    Stay small till you are flooded with orders that you can not find the time to make sausages anymore and find/hire another sausage enthusiast.
    Give workshops at home for an extra income.

One thing I noticed is halal market is growing, there are people looking for halal meat products. Small market segment for the moment but may worth considering.

Is there anything else to add to the list?

Yes, you might find a butcher who doesn't really like to make his own sausages and do it for him. You could start with one and branch out.
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