OZ WURST PRODUCTS
You won’t find our products in supermarkets or large grocery chains. We are not a warehouse of mass-produced goods. Instead, we focus on crafting fresh, small-batch items, made to order—”From Our Kitchen to Yours.”
Our commitment to quality is unwavering. We use traditional old-world sausage-making recipes with the finest spices and seasonings, ensuring every batch is fresh and authentic. Cutting corners for quicker production or larger profits is not our style; we prioritize consistency and quality above all.
Most of our products are sold by weight (in kilograms), unless otherwise specified as sold per piece. Please note that the prices listed are approximate and may vary. The final price, including any adjustments for weight, availability, seasonal changes, and market fluctuations, will be confirmed at checkout. Prices may also be subject to inflation and other external factors
Pâté (Fine Ground Meat)
Braunschweiger/Teewurst
Braunschweiger is a smoked German sausage crafted from pork liver, known for its rich, creamy texture and distinctive savory flavor. Made with all-natural seasonings, our Braunschweiger is ideal for spreading on bread or crackers, perfect as a snack or appetizer. Awarded the Champion Gold Medal by AMIC for its exceptional quality and taste in 2023, our Braunschweiger is made from ground pork livers and pork trim, expertly blended with a variety of seasonings to achieve its smooth texture.
Zwiebelmett/ Onion Sausages
Zwiebelmettwurst is a traditional German sausage renowned for its distinctive flavour and texture. The spreadable product can be use on slice of Rye bread and onion slice and parsley. This sausage typically consists of raw coarsely minced pork, onions and seasoned with a blend of spices such as salt, pepper. What sets Zwiebelmettwurst apart is the addition of finely chopped onions, which not only infuse the sausage with a sweet and savory taste but also provide a satisfying crunch
Leberwurst/ Liverwurst Fine
Oz Wurst Liverwurst is a genuine German delicacy! Our Leberwurst - Chicken or Veal Liver Sausage is crafted from milk-fed veal, pork, ginger, nutmeg and fresh onions. Mildly spiced, it boasts a super smooth and creamy texture, perfect for appetizers. This traditional German pâté, primarily pork-based, offers a velvety consistency traditionally enjoyed spread on open sandwiches, complemented by mustard or pickled gherkins.
Leberwurst/ Liverwurst with Herbs
Delicious and savory, our liverwurst boasts a delicate, smooth texture and is seasoned with premium spices and marjoram herbs. It's the perfect complement to charcuterie boards, best enjoyed with fresh rye bread.
Leberwurst/ Liverwurst Coarse “country style
A savoury cold cut blend featuring pork meat and pork liver, infused with ham or bacon, and seasoned with onions and our special spice blend. This authentic German Coarse Ground Liver Sausage is rich in herbs and spices, offering a burst of robust flavour. Each slice reveals hearty chunks of meat, perfect for spreading on your favourite rye bread for a delicious culinary experience!
Cooked Smoked Sausages
Frankfurter Würstchen/ Wiener Würstchen/Vienna
Frankfurter Würstchen is a thin, parboiled sausage made from veal and poultry, seasoned with cinnamon, mustard, ginger, chili, and salt. It’s lightly smoked over German beech wood for a unique flavour Vienna sausage use natural casing of sheep's intestine. Unlike traditional pork frankfurters, it’s made with a blend of veal and poultry.
To cook, heat in hot water for about eight minutes to prevent the skin from bursting. Boiling, steaming, or pan-frying are also effective. When preparing a hot dog, add condiments in this order: wet (mustard, chili), chunky (relish, onions, sauerkraut), followed by shredded cheese and spices (celery salt, pepper).
Continental Pork Frankfurter
Pork Frankfurters are thin, parboiled sausages made from pork and pork fat, seasoned with cinnamon, mustard, ginger, and salt. Lightly smoked over German beech wood, they’re also known as hot dogs.
To cook, heat in hot water for about eight minutes to prevent bursting. Boiling, steaming, or pan-frying also works. When preparing, add condiments in this order: wet (mustard, chili), chunky (relish, onions, sauerkraut), then cheese and spices (celery salt, pepper).
Knackwurst/ Knockwurst/ Cervelat/ Servelat or Zervela
Knockwurst is a smoked sausage made from ground poultry, veal, pork fat, garlic, and spices like onion. It has a smooth, creamy texture and a reddish tint.
Serve with sauerkraut, mustard, and bread, or in a bun with condiments. It can be boiled, pan-fried, grilled, or baked, making it versatile for meals or party snacks
Kransky/ Krainerwurst /Carniolan sausage/ Krainer Wurst (Plain)
Krainerwurst, also known as Smoked Bratwurst, is a German sausage made from coarse pork, bacon and veal, seasoned with garlic and other spices, then cured and smoked. It's best enjoyed grilled and served whole on a hot dog bun with mustard or tomato sauce, or chopped and added to dishes like potato salads, pasta bakes, frittatas, or savoury slices. Krainerwurst typically requires cooking before consumption and can be prepared by boiling, pan-frying, or grilling.
Chilli Cheese Kransky /Chili-Käse Kransky
Our spicy Käsekrainer sausages are made from premium pork, veal, bacon, and sausage meat, expertly smoked and cooked in our facility. We enhance them with 10% to 20% cheese blended with cayenne pepper and chili flakes for an extra kick
Bóckwurst/ Bockwurst
Bockwurst is a traditional German sausage typically made from coarse ground pork and veal, flavoured with white pepper, paprika, and often herbs like marjoram, chives, and parsley. It may also include a mix of pork and other meats, seasoned with salt, pepper, and paprika. Bockwurst is commonly smoked and can be served with mustard and a bread roll, potato salad, or in potato soup. Often boiled and enjoyed with mustard and Bock beer, this hot dog-like wurst is a favourite during Oktoberfest.
Rookworst/ Gelderse
Rookworst is a Dutch sausage made from ground pork mixed with spices and salt, stuffed into pig casing and shaped like a horseshoe. It is derived from mettwurst, a lean pork sausage smoked over smouldering oak and beechwood chips. To cook Rookworst, bring a pot of water to a simmer, add the sausage, and cook for 15 minutes. Serve sliced on mashed potatoes or enjoy it whole with mashed potato and cabbage or use it to enhance the flavour of soups.
Debrecener/ Debrecziner/ Debreziner
Hungarian Debrecener sausage is crafted from pork blended with high-quality bacon and sausage meat. Seasoned with sweet paprika, garlic, pepper, caraway seeds, and marjoram, these sausages boast a spicy flavor and a uniform, fine texture with a reddish-orange hue. Lightly smoked, they are traditionally prepared by slicing them at intervals and then baking, broiling, or frying. Serve hot, either grilled, pan-fried, or heated in water.
Spanish Chorizo (Hot)
Spanish chorizo consists of coarsely chopped pork and pork fat, seasoned with garlic, pimentón (smoked paprika), and salt. It is typically chopped and fried before being added to dishes like scrambled eggs, rice, pasta, soups, or stews, or served as whole in hotdog bread.
German Currywurst
Currywurst is a popular German fast-food dish made of steamed and fried pork sausage, sliced and topped with curry ketchup, a spiced tomato-based sauce. It’s typically served with French fries or a bread roll (Brötchen).
To prepare, pan-fry boiled pork sausage, like bratwurst or bockwurst, in hot oil until browned. The sausage should be uncured and unsmoked. Serve with curry ketchup, a sprinkle of curry powder, and optional mustard or mayonnaise on the side.
Weißwurst with parsley
Weisswurst is a traditional Bavarian sausage made from veal and pork back bacon, seasoned with parsley, lemon, mace, onions, ginger, and cardamom. It’s a must-have for Bavarian breakfasts or Oktoberfest, best enjoyed with sweet mustard and pretzels.
To cook, simmer Weisswurst in hot (not boiling) water for about 10 minutes. Remove the casing before eating, as it is not consumed. Serve immediately with sweet mustard and pretzels.
St. Galler (Swiss) White Bratwurst
St. Galler White Bratwurst, also known as Olma Bratwurst, is a traditional Swiss sausage from St. Gallen. Made with at least 50% veal and pork, It has a white colour, it is seasoned with salt, white pepper, mace, and optional spices like ginger, cardamom, lemon, onion and coriander. It is cooked (not smoked), stuffed into pig intestines, and typically grilled or pan-fried. It's often served with St. Galler-Bürli rolls or rösti but never with mustard, as locals believe it’s best enjoyed plain
Polish sausage/ Kielbasa ( Ring )
Made with pork and veal, this smoked Polish kielbasa is seasoned with salt, pepper, garlic, cloves, pimentos, and marjoram. Served in artificial casing, available as a horse shoe shaped ring or big party snail.
To prepare, poke the sausage, simmer in water for 5–10 minutes, and serve with mustard, pierogis, or in sandwiches. It’s versatile as an entrée, in soups, stews, casseroles, or sliced and fried for breakfast with eggs or pancakes
Fleischwürste/ Polony (Ring)
Fleischwurst is a dense, mildly smoked sausage made from ground pork, pork loin fat, and spices like white pepper, paprika, coriander, and ginger. It’s often shaped like large horseshoe ring and is popular at German markets, especially with children.
Serve Fleischwurst warm in a crusty roll with mustard, alongside boiled potatoes, or as part of a traditional German meal with dark rye bread. It can also be sliced into matchsticks for salads with gherkins, onions, cheese, egg, and a mayonnaise or oil-vinegar dressing.
Mixed Aufschnitt
A variety of sliced cold meats and sausages, available pre-packed in the cold display or freshly prepared for larger platters.
Kiełbasa Weselna / Wedding Sausages (Sticks)
Weselna sausage is a premium, double-smoked pork and veal kielbasa with a coarse texture and aromatic garlic and spice flavour. Rooted in Polish tradition, it’s perfect for weddings or simple meals at home. Enjoy with mustard, horseradish, and rustic bread.
Kabana/ Kabanos/ Cabanossi (Sticks)
Kabanos is a long, thin Polish sausage made from veal and pork, seasoned with spices like black pepper, paprika, chili, and garlic. Smoky in flavour, it can range from soft to very dry and is fully cooked.
Typically served cold, it’s great as an appetizer or snack with cheese and crackers or sliced as a pizza topping.
Bauernwurst / Farmers Sausage
Bauernwurst, or Farmers Smokey Sausage, is a traditional German Favorite made from coarsely ground smoked pork and beef, seasoned with onion, garlic, marjoram, and mustard seeds. Perfect for grilling or frying, it pairs well with mustered and tomato sauces. These sausages are smoked with beech wood and produced by following authentic German recipes. Handcrafted daily by the German-born owner, only the finest cuts of meat are used. Can be serve with sauerkraut, or Pan-fry with potato salad also can be eat on a bun with German mustard, Add to vegetable, lentil, or potato soup.
GOURMET FRESH PRODUCE
Nürnberger Bratwürste
Nürnberger Bratwurst is a traditional German BBQ pork sausage, coarsely ground and seasoned with marjoram, pepper, ginger, cardamom, and lemon. Best cooked on a wood-fire grill for a crispy, golden finish, it can also be pan-fried. Serve with sauerkraut, hearty German bread, potato salad, or horseradish.
Gypsy Bratwurst/ Zigeuner-Bratwurst
Gypsy Bratwurst is a juicy sausage made from veal blended with herbs and capsicum, perfect for pan-frying or barbecuing. To cook, heat oil in a skillet and brown the bratwurst until its internal temperature reaches 74°C. Alternatively, grill until cooked through.
Merguez Bratwurst
Merguez is a spicy sausage made from lamb, beef, or a mix, stuffed into lamb-intestine casing and flavoured with cumin, chili pepper or harissa, sumac, fennel, and garlic, giving it a bold taste and red colour. Traditionally thin and quick to cook, merguez is perfect grilled, barbecued, or pan-fried in a non-stick pan for 5–6 minutes.
Thuringer Bratwurst Fresh
This pork and beef bratwurst is a specialty of Germany’s Thuringia state. It can be smoked or fresh, with a medium coarse texture and seasonings that often include marjoram and caraway.
Boerewors Bratwurst
Boerewors Bratwurst is a lean South African beef or pork sausage, coarsely minced and spiced with coriander, black pepper, nutmeg, cloves, and allspice. Shaped into a spiral, it’s uniquely flavourful. Traditionally barbecued, it can also be fried or oven grilled.
Black Pudding Bratwurst
Experience one of Europe's finest delicacies with our rich and flavorful black pudding. Made with ground pork, pork blood, barley, onions, garlic, and spices, this German-style blood sausage is perfect for a hearty breakfast. To cook heat water to 78-80°C and immerse the sausages for 30 minutes. Oven: After cooking, bake at 180°C for 25 minutes to add colour and a crisp texture to the casing. Pan Fry: Cook over medium heat for 15 minutes to achieve a golden, crispy finish. Black pudding bratwurst is excellent served on a white bean stew with a slice of bread.
Chevapcici / Ćevapi, Ćevapčići
Ćevapi are hand-shaped, case-less sausages popular in Croatia and Serbia, made from minced beef and pork mixed with onions, garlic, paprika, and pepper. Serve with warm flatbreads spread with Ajvar (roasted red pepper sauce), sour cream, herby onions, and optional Guindilla peppers. Pair with a mayo-free Serbian potato salad for special occasions.
DELI MEATS & COLD CUTS
Lyoner / Pariser / Berliner Fine
Lyoner is a finely minced poultry sausage seasoned with spices like pepper, nutmeg, and cardamom. Enjoy it chilled or warm with dark bread, crusty rolls, and mustard. Perfect for sandwiches, school lunches, or sliced and cubed for charcuterie or cheese platters. Best cooked on a wood-fire grill for a crispy, golden finish, it can also be pan-fried. Serve with sauerkraut, hearty German bread, potato salad, or horseradish.
Paprika Lyoner / Pariser / Berliner Paprika
Paprika Lyoner is a finely minced poultry sausage seasoned with pepper, nutmeg, cardamom, and sweet and smoked paprika flakes in green and red. Experience it chilled or warm with dark bread, crusty rolls, and mustard. Great for fresh bread, school lunches, sandwiches, or sliced and cubed for charcuterie or cheese trays.
Peppercorns Lyoner / Pariser / Berliner
Peppercorn Lyoner is a finely minced poultry sausage seasoned with pepper, nutmeg, cardamom, and pink peppercorns. Enjoy it chilled or warm with dark bread, crusty rolls, and mustard. Perfect for sandwiches, school lunches, or sliced and cubed for charcuterie or cheese trays
Mushroom Lyoner / Pariser / Berliner
Mushroom Lyoner is a finely minced poultry sausage seasoned with pepper, nutmeg, cardamom, and mushroom flakes. It can be enjoyed chilled or warm, typically with dark bread, crusty rolls, and mustard. Perfect for fresh bread, school lunches, sandwiches, or sliced and cubed for charcuterie or cheese trays
Doktorsa/ Doctor's sausage/ Russian Doktorskaya Sausage
Doktorsa is a low-fat, emulsified boiled sausage made from poultry, pork fat, and fine seasonings like garlic, nutmeg, and cardamom. It’s similar to bologna but with superior flavor and quality. Enjoy it chilled or warm with dark bread, crusty rolls, and mustard. Perfect for sandwiches, school lunches, or as sliced or cubed for charcuterie or cheese trays.
Smoked Pariser /Lyoner / Berliner
Pariser is made from finely ground pork, seasoned with nutmeg, garlic, black pepper, coriander, and other flavourings, then cooked and smoked. Enjoy it cold or sliced and fried. Perfect for sandwiches, cubed for a cracker and cheese tray, or served on a charcuterie platter
Mortadella
Mortadella is made from finely ground cured pork with at least 15% small cubes of pork fat, seasoned with nutmeg, garlic, black pepper, coriander, and other flavourings, then cooked and smoked. It can be enjoyed cold, sliced for sandwiches, cubed for a cracker and cheese tray, or served on a charcuterie platter.
Fleischkäse/Leberkäse Fine (meatloaf)
German meatloaf (Leberkäse) is made from finely ground pork, bacon, and veal, seasoned with spices like onion powder, white pepper, marjoram, cardamom, paprika, mace, and nutmeg, then baked until golden and crusty. Serve finger-thick sliced with mustard (Bavarian sweet or medium hot), ketchup, or alongside soft pretzels and potato salad. It can be pan-fried with a fried egg and served with sauerkraut.
Fleischkäse/Leberkäse Paprika
Paprika (Leberkäse) is made from finely ground pork, bacon, and veal, seasoned with onion powder, white pepper, marjoram, cardamom, ginger, paprika, mace, nutmeg, and sweet and smoked paprika flakes, then baked to a golden crust. Serve sliced with mustard (medium hot or Bavarian sweet), ketchup, soft pretzels, and potato salad. For a twist, pan-fry it with a fried egg or pair it with sauerkraut, a tangy cabbage dish
Fleischkäse/ Leberkäse Coarse
Coarse (Leberkäse) is made from finely ground pork, bacon, and veal, mixed with Swiss cheese, ham, and spices like onion powder, white pepper, marjoram, cardamom, ginger, paprika, mace, and nutmeg, then baked to a golden, crusty finish. Serve sliced with mustard (medium hot or Bavarian sweet), ketchup, soft pretzels, or potato salad. For a twist, pan-fry it with a fried egg or pair with sauerkraut for a tangy, savory dish.
Fleischkäse/ Leberkäse Onion
Onion (Leberkäse) is made from finely ground pork, bacon, and veal, seasoned with spices like onion powder, white pepper, marjoram, cardamom, paprika, mace, and nutmeg, large onions flakes then baked until golden and crusty. Serve finger-thick sliced with mustard (Bavarian sweet or medium hot), ketchup, or alongside soft pretzels and potato salad. It can be pan-fried with a fried egg and served with sauerkraut.
Presswürste / Presskopf/ Sülze / Sülzwurst
Presswurst is made from pork meat, garlic, and spices like bay leaf, mustard seeds, pepper, and coriander, set in a gelatine broth. It’s available in hot, mild, or with gherkin, and encased in a clear casing, showcasing its coarse, meaty texture. Made from pickled pork shanks and shoulder, it’s boiled, deboned, and seasoned, then mixed with broth and natural gelatine to form a flavourful brawn. Serve cold or at room temperature, thinly sliced on bread with mustard or horseradish, or tossed with raw onions and vinaigrette. Perfect for platters and sandwiches.
Hot spicy Presswürste or Gherkins Presswürste/ Sülzwurst With Gherkins
Presswurst is made from pork meat, garlic, and spices like bay leaf, mustard seeds, pepper, coriander, and gherkins, set in a gelatine broth. It’s available in hot or mild variations, or with cayenne pepper and paprika flakes. This traditional German brawn is made from pickled pork shanks and boneless pork shoulder, boiled, deboned, and seasoned, then minced and mixed with the gelatine-rich broth. Once set in its casing and cooled, it forms a coarse-textured cold cut. Serve cold or at room temperature, thinly sliced on bread with mustard or horseradish, or tossed with raw onions, vinaigrette, and herbs. Great for platters, sandwiches, or paired with German vinegar, pretzels, radishes, and cold beer.
CONTINENTAL PRODUCTS
Premium Boneless Kassler Bacon free range(Short Cut Bacon)
Kassler (Boneless Pork Loin) is a traditional smoked bacon made from cured, cooked, and double-smoked pork loin. Its rich flavour pairs perfectly with strong dishes like sauerkraut, mashed potatoes, or sharp cheese.
Premium Kaiserfleisch / Pancetta /Bacon free range
Kaiserfleisch (Pork Belly), also known as streaky bacon, is a hand-trimmed, 100% free-range, dry-cured, and double-smoked pork belly. Slice it to your desired thickness and enjoy its traditional flavour in sandwiches, stews, sauces, or pasta. Use it like pancetta or speck—add it to platters, salads, casseroles, or enjoy it in savory chunks
Speckhäppchen / Bacon Bits
Bacon Bits are small cubes of free-range bacon, typically made from pork belly or other fatty cuts, cured and double smoked. They’re perfect for adding to salads, bean soups, or frying with eggs.
Prager German Ham double smoked
Prager German ham is a traditional European ham, double-smoked over beechwood for a mild, clean, sweet-savoury flavour and a soft texture. Our unique curing process makes it a true experience. Perfect with sauerkraut and pan-fried potatoes or thinly sliced on sandwiches. Enjoy it in a salad, kids' lunchbox, cheese toasties, or on a Hawaiian pizza. For some, it's simply perfect eaten piece by piece.
Oz Wurst Speciality Dried Meats "Biltong"
Landjäger
Landjäger is a semi-dried sausage from Southern Germany, Austria, Switzerland, and Alsace. Made with equal parts beef and pork, lard, sugar, red wine, and spices like caraway, black pepper, coriander, and garlic, it’s a popular snack for hiking and outdoor activities. Historically used as soldiers' food, it doesn’t require refrigeration and comes in single-meal portions. Enjoy it uncooked with bread or potato salad.
Balkan Beef Pastirma
Pastirma is air-dried beef, seasoned with a spice paste made of garlic, paprika, and fenugreek, then air-dried. The name "Pastirma" means "being pressed." It’s perfect for sandwiches, or enjoyed on its own as a snack, added to scrambled eggs, or used as a topping for bread like pita or toast. It also enhances dishes like tomato and white bean stew, where its rich flavour adds depth. This cured beef can be eaten raw or lightly cooked, depending on the recipe.
Bresaola Beef Airdried
Bresaola, is a lean, tender cured beef known for its refined flavor. Similar to biltong, it's air-dried and never cooked. Our Bresaola is made with premium Australian beef, hand-trimmed, and seasoned with a blend of herbs and spices. The beef is cured and air-dried for months to develop its rich flavour. The curing process includes salting with aromatics like juniper berries, cinnamon, clove, garlic, marjoram, and citrus rind, followed by a dredge in red wine for added depth.
Hungarian Salami Mild
This Hungarian salami is made from finely cut pork and beef, with paprika, hot chili, and other spices to create a savory and fiery flavour. Made from pork meat and fatty pork bellies, it’s perfect for sandwiches, pizzas, and platters. Ready to enjoy in salads, sandwiches, or on charcuterie boards
Spanish Hot Salam
This traditional Spanish-style salami is made with coarsely minced beef and pork, seasoned with Spanish paprika, chili, garlic, and premium Australian pork. The result is a flavourful, large log of salami. Ready to enjoy in salads, sandwiches, or on charcuterie boards.
Prosciutto & Pistachio
This 100% Australian pork salami features a medium to fine grind, with chunky pieces of prosciutto and pistachio nuts throughout. It's seasoned with cracked black pepper and a selection of mild spices, then filled into a zig-zag cotton casing to mature for at least 6 weeks. Perfect for salads, sandwiches, or as part of a charcuterie board.