Our Methods

Our Beak and Sons family butchers sausages boast the highest meat content of any sausage, and they are naturally gluten free. We never add artificial flavours, colours or MSG because we are as devoted now to putting a better sausage on your fork as we were back in 1910.

To make the greatest sausage you have to have the greatest ingredients, we have done this by sourcing the best beef we can find, which is why ours all comes from the Hunter Valley. While most people make sausages from everything that’s left over we only select the finest cuts from the finest beef, and combine this with the finest fresh ingredients.

Our Story

Beak and Sons sausages are the result of over 120 years spent honing our craft.

For four generations we have carefully guarded the secrets of our masterful techniques, so there is nothing quite like a Beak and Sons sausage. We take our skillful, time-honoured ways and apply them across all our top quality, prize-winning meat products.

Reginald (Reggie) Beak laid the foundations of our pioneering tradition when he experienced the sublime smoky flavour of the chorizo sausage while living in South America in the 1900s. He later perfected his own recipe based on beef, fresh chili and bacon, in Argentina and it remains a best seller today.

Reggie’s wife, Elsie, and his son, Peter, also pioneered creations that were inspired by their many global travels. They have been kept and developed as secret family recipes, which shows that good ideas never get old.

David Beak is now at the helm of our Australian family-owned and run gourmet sausage company, and his children, Will and Lucy, are ensuring the family legacy will be carried forward.