Tel: 09 438 3789

THE GOOD OLD KIWI SAUSAGE SIZZLE!

We’ve all seen and smelled them, outside chain stores,supermarkets, in malls and at sports grounds. You can’t beat them, and they’re still a very popular form of fundraising for schools, sports teams and community groups. Fill out the form at the bottom of this page to organize sausages for your fundraiser.

COUNTRY TASTE TIPS FOR YOUR SAUSAGE SIZZLE

The smell of cooked sausages with onions, wrapped in a slice of bread and drizzled with sauce – who can resist it!

To help you get the most from your Sausage Sizzle Fundraiser, we’ve put together a few tips and reminders.

You will need:

  • Sausages from Country Taste
  • Onions (buy them pre-sliced from the supermarket)
  • Serviettes, wipes, spray n wipe, disposable gloves
  • BBQ tools, rubbish bins/bags
  • Chillybin and ice (or refrigerator if one available)
  • BBQ, plenty of gas, gazebo
  • Signage
  • Cash box and maybe a float of around $100.00

VENUES
Holding sausage sizzles at shopping centres or in malls will generally require permission from the management of the complex. Be prepared to have to wait a while to run your event as there is often a waiting list. Make sure to check any special requirements that they ask for to make sure you can comply. It’s a good idea to let them know you are a non-profit organisation as well. Written permission from the Council is often required to carry out a sausage sizzle on public property.

PRICING
Keep your pricing affordable as if it’s excessive it may deter customers, but people are usually happy to part with loose change. If you have the right people on the stall you may even extract more from the customers, particularly if it’s a good cause!

WATER AND HANDWASHING
Ideally you need warm running water if handling food. Alternatively you can set up a temporary solution with a container with a tap and something to collect the waste water (basin or similar) as well as disposable towels for drying. Make sure to supply a bin for the used paper towels.

RUBBISH
Place rubbish bins in the immediate area for customers as well as enough bins for the “chefs”. Clean these up and take waste away with you.

UTENSILS
If required use disposable knives, forks, plates and cups. Keep them wrapped or covered until you need to use them.

THE GOAL

To hold a safe sausage sizzle by serving food that is properly cooked and protected from contamination.

  • Some foods contain harmful microbes and, if the food isn't cooked enough to kill the microbes, they can make people ill.
  • Food held in the ‘temperature danger zone’ (4˚C to 60˚C) for even a short time can encourage the growth of harmful microbes.
  • Dirty hands, the environment, other food, utensils and equipment can contaminate food.

Safe food starts with healthy and clean food handlers

  • People who have cold or flu symptoms or have had sickness or diarrhoea within 48 hours of the event, or anyone with sores/lesions on their hands, neck or head should not help with food for the event.
  • Always wash and dry your hands thoroughly before touching food, especially after going to the toilet, handling rubbish or touching animals etc. Hand wipes are useful for cleaning hands if soap, water and towels
    are not available.

Disposable gloves don't stay clean so, if you are using them, change them between activities e.g. after handling raw food and before handling cooked food.

  • Make sure the person handling the money doesn’t touch any food.

TEMPERATURE CONTROL
To prevent harmful microbes from growing, keep cold food cold and hot food hot.

  • Buy fresh food as close as possible to the time of your sausage sizzle
  • Keep raw sausages cold (below 4˚C) in a fridge or a cold
    chilly bin until they’re cooked, or purchase pre-cooked sausages and store them according to the manufacturer’s instructions.

KNOW YOUR INGREDIENTS
Customers who have a food allergy need to know whether an ingredient is in the food you sell.

  • If asked, you need to be able to tell a customer what ingredients are in the food you serve. You can find this out from packaging labels or from your suppliers.

COOK SAUSAGES THOROUGHLY
Thorough cooking kills harmful microbes.

  • Use pre-cooked sausages whenever possible.
  • Cook sausages right through until the centre is steaming hot and there are no pink bits left.
  • Keep sausages and onions hot (above 60˚C) by leaving them on the hotplate until serving them.
  • Use clean, single-service items such as paper serviettes or plates to serve food to customers.

YOUR LOCAL COUNCIL
An Environmental Health Officer at your local council will be able to provide advice on any food safety laws as well as any other
conditions that might apply to you when you’re selling food (e.g. did you know that it’s illegal to sell food that has been caught for recreation or
home-killed?).

PREVENT MICROBES SPREADING
Keep things clean and separate to stop harmful microbes from being passed on.

  • Wash hands thoroughly after touching raw sausages and before touching other food.
  • Thoroughly clean all equipment and containers before using them.
  • Separate raw foods from bread and cooked foods.
  • Use different tongs or utensils for handling raw and cooked foods.
  • Throw away any cooked food still on display at the end of the day.

REMEMBER TO:

  • Check with your local council before your event to find out about any requirements they might have
  • Organise to collect food as close as possible to the event
  • Check that helpers are not ill
  • Identify a cash handler who won't touch the food
  • Ensure the barbeque operator knows how to cook the sausages safely

HAVE EQUIPMENT AVAILABLE TO:

  • keep cold food cold
  • store food so it’s kept clean and protected from contamination
  • allow for any utensils that could get dirty or soiled (e.g.dropped on the ground) during the event
  • clean hands (and replace gloves if used) often during the event

TO APPLY,
FILL OUT OUR FORM 

At Country Taste Smallgoods we’re passionate about helping Community Groups and Schools with their fundraising efforts. While we can’t donate product (well, maybe a little occasionally), we will sell you top quality, value for money sausages at wholesale rates.

To get sausages at wholesale for your event, simply fill in and submit our online form telling us about what you are doing, when, where, why and how many sausages you’re after.

One of our representatives will be in touch with pricing.

Thank you! Your submission has been received!
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COUNTRY TASTE

With our absolute passion for producing the best quality products, our recipes have been refined over 28 years and originate from age-old traditions. Containing the best quality New Zealand ingredients to achieve an authentic taste and flavour.

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