Frank’s Sausages is reducing sausage guilt (that nagging feeling about the quality of sausages served to family and guests) – with its new Delidogs range. Delidogs are quality sausages, made with 100 percent free-range meat, free of gluten, nitrates and preservatives available in four flavours - Classic, Spicy, Cheesy, and Chorizo/Chicken removing ‘sausage guilt’ and adding flavour and convenience to tables across the country.
Frank’s Delidogs – slightly bigger than a frankfurter – are perfect for every guilt-free summer meal. Frank’s Sausages is owned by Waikato couple, Frank Nagel and Sheryn Cook - who with the support of their family-run an artisan sausage-making business from Paeroa.
It all started when Frank, a native of Hamburg in Germany, was so frustrated at being unable to get quality sausages in New Zealand, he started making his own.
“In Germany, you wouldn’t put any ingredient into a sausage that you wouldn’t recognise on your dinner plate, and you certainly wouldn’t add fillers,” he explained
From its beginning, in the laundry of Frank and Sheryn’s Matamata home which they converted to a commercial kitchen, Frank’s Sausages has grown to employ seven staff plus Frank and Sheryn. It remains somewhat of a family affair, with both Frank’s and Sheryn’s mothers’ part of the team. Frank’s mum ably helps out on the packing line and Sheryn’s mother assists with in-store tasting and merchandising.
“We’re always educating consumers why our sausages are a healthy alternative to mass-produced ones. We use New Zealand free-range meat which is gluten-free, nitrate-free, preservative and colour free and KETO friendly. All our products are handmade, and we don’t add anything to our sausages that we wouldn’t feed our own kids.”
What’s more, Frank’s Sausages come in environmentally friendly packaging. Sausages are vacuum packed using a cardboard sleeve, reducing the need for cardboard boxes or plastic stickers. Online orders directly from Frank’s are packed in environmentally friendly Woolcool thermally insulating packaging.
One thing Frank will never compromise on is the quality of their ingredients and the natural, nutritious methods they use to make sausages. It means their sausage-making takes far more time – but he believes it’s worth it to make delicious, flavour-filled sausages.