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FREQUENTLY ASKED QUESTIONS

Can Sozages supply in bulk for special events?

We can supply in bulk for any event and adapt a sausage recipe to your needs, including Chicken, lamb, pork or beef.

Deliveries and how it works?

Being a small business we currently have 2 Local (Poole & Bournemouth) deliveries on a Wednesday & Friday and 1 National delivery on a Thursday. For Wednesday (Poole & Bournemouth) deliveries, orders must be placed by Monday 12.00 midday. For Friday (Poole & Bournemouth) deliveries orders must be placed by Wednesday 12.00 midday. For National Deliveries on a Thursday, all orders must be received by 12.00 midday on a Monday. If your order falls outside the times specified you will automatically be placed in the next available delivery slot for your area.    

Why do we use aluminium trays?

Plastic is damaging our planet. After many years of scuba diving and visiting different parts of the globe and seeing first hand the damage plastic is causing, we have decided to package all of our Sozages in 100% recyclable aluminium trays. These trays are not designed to be used in the oven.

Why do Sozages have Preservatives?

In order to maintain flavour and freshness, minimal amounts of preservatives are needed. We are always looking at new ways of reducing any form of additive included in our products and where possible reducing any impact to the environment during processing.

Are Sozages a healthy option?

Sozages are made with a certain level of natural fats which adds to the moistness and flavour. If eaten with some of the suggested recipe’s they can form part of a nutritious balanced diet. Never over indulge!

Why do Sozages have less meat content than some other Brands?

Not only do Sozages utilise the best cuts of meat but we also use real veg, fruit, herbs and spices which slightly decreases the overall meat percentage.

Why shouldn’t I pierce/spike the sausage?

This will allow all the lovely flavours to escape and make your sausage dry

What is the best way to cook Sozages?

Whether BBQ, Grill, Oven or Frying, always cook your sausage gently allowing for a nice golden finish. For BBQ’ing cook on a medium flame with a quarter turn every 4-5 mins. For Grilling place approx. 10-15cm from element turning once after 10-12 mins. For Oven place in a pre-heated oven (180-190c) turning once after 12-13 mins. For Frying, fry on a medium to hot ring turning frequently until golden (approx. 20mins)