[Cjnewton82]

Just wondering how much people pay per Lb to have there sausages made??

[Pasture Farm]

we had some done for selling.......80p.......otherwise I suspect like a lot of others we make for ourselves

[Sbom]

50p per Pound 

[ferretkeeper]

We paid £2.20 per kg so approx £1.10 per lb, have been quoted more at other places though...that's not packed, just in big plastic bags to sort out yourself.

[Bodger]

Making them yourselves is great fun, why pay someone else to have a good time.?

[mattjen]

Our butcher charges us £1 a kilo to cut our pigs that is into either joints or sausages. In trays and packed then its £3.50 per 10 kilos for seasonings,
Hope this helps

[Bionic]

We have just paid £1.90 per kilo but like ferretkeeper ours were just in 2 big plastic bags, half plain and half cumberland.
Yesterday I bagged them into 6's and then put 4 of those bags into bigger bags and froze.
I did make some myself last year, it just depends on if you want that much messing about or not.

[HappyHippy]

Making them yourselves is great fun, why pay someone else to have a good time.?

That's okay if it's for your own consumption, but if you want to sell them to the 'general public' you either have to get all kitted out and registered with environmental health, or pay the butcher to do it 

Our butcher charges £1.80 a kilo (90p per pound) for sausages, that's made, packed in trays, labelled and blast frozen if we need it - super sausages and super service 
HTH

[Cjnewton82]

I would like to make sausages myself but these ones are for selling.
Dame that means I means I paid well over the odds I paid £1.50 per lb meaning my 20kg on sausages cost me £66 to make!!

I Know this is Probably a silly qustion but if you had a whole pig turned in to sausages would u still have to pay for a basic cut (£40 from my butcher) or do u just pay the per lb price??
It's just I have worked out I only make 41p per kg profit as things stand.

[Padge]

As PF said we paid 80p /lb to have sausages made as they were for selling...we had the whole pig done
We also paid £40 kill and cut    it was a good service and good product but we wouldn't be in a hurry to do it again

[Bionic]

Mine was £40 kill and cut too plus £16 for vac packing. Sausages on top of that.

[ferretkeeper]

CJ I'd imagine the butchery cost is included in the sausage making cost, unless you're only making part of the pig into sausages, but check as all abattoirs and butchers seem to do things differently.

When we had an old sow made into just sausages there was a per kg slaughter charge due to her size and then the sausage making per kg, nothing else.

I usually make a bit more than that on sausages, selling £6/kg cost £2.20 per kilo for making plus slaughter and transport costs, pig production costs avg £1.50/kg and a few pence on packing materials.

Bear in mind that 'technically' the labelling requirements are pretty stringent for meat as per Trading Standards so if you're selling to the general public thorough a local shop for example better if the butcher can pack and label for you, adds to the cost but cheaper than buying in the legal scales etc. and not worth getting into trouble over.

You will probably be allowed to pack the sausages in a signed off domestic kitchen, I was, but we are planning a commercial one soon to make it more practical for us. We will tackle the labelling conundrum another way!

[Bodger]

There's a big difference between selling direct to the public and selling to shops for onward sale.
I sell apple juice direct to the public and all that I had to do was to have our own domestic kitchen passed as being fit for purpose by the EVO. If however I was to sell to shops for onward sale, then the hoops that I'd have to jump through would be far more exacting. I know that the situation is exactly the same for meat products, so have a chat with your local EVO and I think that you'll be pleasantly surprised.

[hughesy]

Yes I'll second that. Speak to your local council EHO they are there to help you.

[HappyHippy]

From my (many) conversations with the EHO at my local council, it's not quite as straightforward a process as it is for processed fruit/preserves/home baking - because meat is classed as a 'high risk' product.
Ours was looking for a double commercial style sink, seperate, automatic hand wash facilities, walls which were washable and without shelves/cupboards above (risk of contamination) fly screens on all doors and windows etc. You need some way of maintaining a cool working environment and have a seperate area for storing 'processed' meat - a blast freezer will also be needed if you're not selling all fresh. It's by no means impossible and your EHO might be a bit more relaxed about it (you've got to remember mine covered the area where there was an ecoli outbreak in a butchers a few years back that caused many deaths - possibly slightly more hung up on it than most) but definately worth asking the question. They're really helpful and are just trying to keep everyone safe.
Because we're not processing massive numbers of pigs (less than 40 a year) it's just not cost effective for us to put in all that's needed here to allow us to do it on-site, so unless the number of pigs goes up dramatically or I have a wee lottery win it's likely to stay that way.

Labelling differs depending on whether you're selling direct or through shops - direct sales require less information (the theory being that people can ask you what's in the product when they buy from you) but to supply via another source you've got to go the whole hog (if you pardon the expression  ) and list each and every ingredient, potential allergens etc. The legislation makes for interesting bedtime reading (not !)
HTH