Let's be honest, it's always BBQ season and Expleo's carefully handcrafted gourmet sausages are the ideal companion for a backyard BBQ or just throw in the oven or on the pan for a sizzling sensation!
Old Fashioned Beef Sausages are the best! Our beef sausages are nothing short of pure deliciousness. In the world cup of sausages this is the one to beat :)
We’re dedicated to turning out the best, fresh and flavourful gourmet sausages for every taste and occasion from our own proven recipes.
Ready to serve, ready to impress.
All our sausages are made in store with all-natural meats and fresh ingredients – no fillers, no binders, and no artificial preservatives, flavours or colours. Only real, good, delicious food for you and your family.
Our yummy sausages are seasoned to perfection.
Small batch, big flavour gourmet sausages. Pure, delicious and always tasty as!
Delivery & Shipping
When and where do you deliver?
We currently deliver New Zealand wide. Te Awamutu $10 per delivery. Waikato and rest of the North Island $15 per delivery. South Island on request.
We deliver 5 days a week (Monday to Friday).
All other orders received before 12 noon Monday to Friday will be delivered within 48-72 hours, while those placed over the weekend will be delivered Monday or Tuesday.
We will email, phone or text you to confirm your delivery that day.
Approximate Meat Weight
Please note that due to the nature of our products and our meat cuts that all weights are approximate meat weight. This means we endeavour to cut and provide your meat to the closest possible weight to what we sell as advertised, in some cases it may more slightly more or less to within 5% margin.
Guide to Meat Weights
When buying steaks the most common size asked for is 250gms. 180gms to 200gms is a good size for eye fillet for the average eater.
Mince etc, use 125gms per portion in spaghetti but 150gms per head for mince and potatoes.
For roast beef buying, think 180gms per head (raw weight) for children and small eaters and 225gms (raw weight) for average eaters.
