Stag Night - introducing our Welly Burger 2025

This year’s Stag Night burger is all about warm flavours, smoky goodness, and a bit of homegrown flair.

We start with our house-made patty – a mix of lean venison and pork belly fat for extra flavour and juiciness. It’s not perfect in shape, but that’s how we like it. We smoke it over manuka wood chips and grill just as we are ready to serve.

Then comes our beetroot tartare – shredded beetroot flavoured with apple cider vinegar and olive oil, tossed with onions, capers, and a pinch of horopito pepper. We top that with a rich, creamy cheese sauce made from Zany Zeus cream cheese and sharp aged cheddar.

Everything’s tucked into a soft milk bun from Brezelmania – a little nostalgic touch that reminds me of school days back home. And on top? Crunchy breadstick ‘antlers’ – our take on Polish paluszki.

Crafted for Burger Wellington – made by us, inspired by home, and full of flavour.

🗓 Offer valid between the 4th - 24th of august 2025

📍 At the Factory Shop in Lyall Bay

🦌 Venison & Pork Sausage – Bronze Medal Winner

Crafted with care, smoked to perfection — our Venison & Pork Sausage earned a Bronze Medal in the Continental Category at the Great New Zealand Sausage Competition 2024, and it's not hard to see why.

✔️ Premium NZ Venison & NZ Pork
✔️ Natural Manuka Smoking – no artificial flavors or shortcuts
✔️ 100% Gluten-Free – no fillers, just honest ingredients
✔️ Old-World Recipe, Small-Batch Made

“Rich, smoky, and deeply satisfying — this sausage is a celebration of Eastern European tradition and New Zealand quality.”

Whether grilled, pan-fried, or sliced on a charcuterie board, this award-winning sausage brings gourmet flavour to every bite.

💡 Perfect pairing: Serve with our house-made sauerkraut and a side of mustard for the ultimate flavour experience.

🇵🇱 Discover Authentic Polish Charcuterie Board

Looking to impress your guests with a show-stopping spread? Our handcrafted Polish charcuterie boards are the ultimate crowd-pleaser. Carefully curated with artisanal smoked sausages, traditional Polish cured meats, and house-made gourmet accompaniments, these boards bring a bold, European flavour to any table.

🧀 What’s on Our Charcuterie Boards?

Each board is thoughtfully prepared using premium, small-batch products. Expect a rotating selection of:

Smoked Kielbasa – oak wood-smoked, 100% pork, rich in flavour
Air-dried meats – authentic Polish-style cuts with deep umami
Mini pierogi tasters – bite-sized dumplings for a soft and savory contrast
House-fermented sauerkraut & pickles – tangy, crisp, and full of probiotic goodness
Fresh bread & grainy mustard – the perfect companions for every bite

📍 Visit Our Factory Shop

The Polish Sausage Company
Unit 25 / 70 Kingsford Smith Street
Lyall Bay, Wellington

Come by for freshly smoked sausages, handmade pierogi, and warm plates straight off the grill.

🕐 Opening Hours:

During the August Welly Burger Festival

Monday and Tuesday closed 
Wednesday and Thursday, Sunday 11.00 AM - 4.00 PM
Friday - Saturday 11:00 AM – 6:00 PM

📦 Walk-ins welcome for retail purchases
🔥 Hot plates available fresh off the grill
🥟 Ready to eat meals in a jar also in-store

🚗 Parking

Parking available on the Kingsford Smith Street and along the Lyall Bay Parade.

📞 Contact Us

📧 info@thepolishsausagecompany.co.nz
🌐 www.thepolishsausagecompany.co.nzc

🔥 Hire "The Hussar" for Your Next Event

Looking to impress your guests with something unforgettable? “The Hussar”, our custom-built Polish army-style charcoal pit grill, is now available for event hire!

Perfect for:

• Private Parties & Weddings
• Corporate Functions
• Food & Cultural Festivals
• Community Events & Markets

Ready to roll up your sleeves and get hands-on in the kitchen? Join one of our immersive classes at The Polish Sausage Company in Wellington. Whether you're into crafting classic sausages, folding delicate pierogi, or diving into the world of fermentation — we've got something delicious for you.

Our Classes:

🧄 Sausage Making
Master the secrets of Polish pork sausages. Mix, season, and stuff your own links — then enjoy the fruits of your labour.

👉 Sausage Making Class page

🥟 Pierogi Making
Learn how to make Poland’s most beloved dumplings, from dough to filling to fold. Delicious savoury flavours.

👉 Pierogi Making Class page

🥬 Fermentation Workshop
Explore the ancient art of fermenting vegetables the Polish way. Learn to make sauerkraut, pickles, and more using traditional techniques.

👉 Fermentation and Pickling Class

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.