You can now find us on the weekends in Lyall Bay across the street from the beach.

The Factory Shop is open on the weekends between 12-4pm.

You can pick up your online order or buy some freshly smoked sausages, bacon, hams and Polish pierogi.

We now have a grill for our sausages and pierogi so stop by and try a plate or two :-)

See you there

We still send orders to places around New Zealand so please visit our online shop to see what's smoking.

70 Kingsford Smith Street, Rongotai (opposite the Lyall Bay beach).

The Hussar is our custom made pit grill / BBQ / smoker which we fire up once a month at the Factory Shop in Lyall Bay and we take him to events and festivals around the region.

He is made to resemble the Polish army field kitchen that I remember at every public event when I was a kid. The food the army served then was hot and rich and tasted so good, especially that all of us kids where sitting there eating it together.

And I'm looking to bring you a taste of that experience.

Follow us on social media for some cool pictures from past events and information on upcoming events where The Hussar is going to be.

This class is a hands-on learning experience for everyone who wants to make their own fresh sausages at home. There are only 4 spots in each class and they run for 2 hours plus half an hour for tasting and chatting. The next class is on the 25th September'24.

You’ll learn:

All about equipment and how to do it without accessorising too much; Meat types for making sausages; A little bit of food technology processes - the important stuff of sausage making ; How to cook and store

Take home: a basic hand sausage stuffer, 1kg of sausages that you make, a link of natural sausage casing, a basic recipe 

Please click on the button below to see the shipping and delivery details.

You can now order online and pick up your order at the Factory Shop on the weekends.

Please note that NZPost have increased their shipping charges from 1st July.

Have a lovely day :-)

Mastering making simple and tasty pierogi. Hands on, lots of fun, not too serious class. We make them, we cook them, we eat them and .... you take some home. We will be making two types of pierogi: meat and vegetarian.

The next class is on the 2nd October from 6pm-8pm and there are only 5 slots in each class. Book your slot by clicking the button below.

We have a special offer for cafes, bars, restaurants and pubs.

We supply smoked meats such as pork belly, pork shoulder, beef pastrami and variety of smoked sausages. We have vegan, vegetarian and meat pierogi and seasonal soups cooked on the smoked meat broth.

Chat with us about your requirements, send email to info@thepolishsausagecompany.co.nz

Our Sauerkraut is made from green cabbage fermented in a traditional Polish clay pot for weeks.

All is added to the cabbage is non-iodised table salt, a pinch of sugar (for good crunch) and carrot. The nutritional value of sauerkraut is amazing, which no wonder, it’s classified as a super food.

You can eat it 'raw' straight from the jar or add it to your favourite salads. Stew it with meat or simply heat as a vegetarian dish. It's also a delicious stuffing for croquettes or in a Polish sauerkraut soup.

A real Kiełbasa – our smoked Polish sausages are made from 100% pork and the best quality pork casing is used.

They are smoked with oak wood chips and hung to dry to take on the amazing flavour and colour. The only fat in the sausage comes from the meat, no fillers. And they are gluten free.

You can eat them cold, in a sandwich or grilled, baked, fried and cooked over a camp fire. Or add them to casseroles, stews and goulash.

Our Beetroot barszcz is made from red beets, vegetable stock, meat broth and mushroom stock. We add some fermented kvas to give this soup a liitle bit of sourness.

Only fresh ingredients are used and all is cooked from scratch in our kitchen.

Barszcz is packed with antioxidants and is great to drink from a mug on a chilly winter's day.

We do a vegan version of this soup to order.