GERMAN born Frank Nagel began making sausages, as a hobby, in the laundry of his Matamata home in 2008. Frustrated with the lack of good quality sausages available, Frank and his wife Sheryn saw a gap in the market and began producing quality gourmet sausages full time and moved the business to pre-existing sausage factory in Te Aroha, where it currently resides.
Their principles are simple; Frank’s sausages are made the traditional European way using only free range premium cuts of SPCA certified free range meat, combined with only the freshest ingredients, the sausages have no fillers and are preservative and gluten free.
The husband and wife team both have technical backgrounds which they have drawn upon in the search for producing the perfect sausage, Sheryn has an extensive and technical background in the food industry, predominantly with the dairy industry, and Frank, has a chemical engineering background in the industrial lacquer industry.
Now producing a full range of quality gourmet sausages, meats and small goods for both retail and the food service industry, the Franks Sausages range consists of traditional sausages of chipolatas and bratwurst through to gourmet combination offerings such as chicken with apricot and almonds. “We think grocery is our strength, with more people demanding quality food” says Sheryn. Although they aren’t currently exporting, the pair isn’t ruling out that option and says they are continuing to grow their offering with a new range as well as new products soon to be released early this year.
For more information please visit: www.frankssausagesco.nz